Goldwasser Holiday Goose is a modernized version of an historic Jewish recipe that celebrates the joy of the Festival of Lights and the history of ancient Judaic life in Egypt, where geese were first domesticated. Luscious, flavorful and heart-warming, roast goose is one of the recipes that enhance your holiday table and bring family together.
- 9 pound goose; plucked, scrubbed and drained
- ground black pepper
- 1 large yellow onion; peeled and thinly sliced
- 1 medium carrot; peeled and thinly sliced
- 1 teaspoon sugar
- 4 Tablespoons rendered goose fat
- 6 Tablespoons all-purpose flour
- 1 Quart chicken broth
- 3 Cups dry Vermouth
- 1/2 Cup port wine
- 8 ounces jar gooseberry jam (see note)
- Preheat the oven to 500 degrees F. Season the cavity of the goose with salt and pepper. Pat the goose dry with paper towels, then set the bird, breast-side up, on a rack in a roasting pan with a tight-fitted lid. Brown the goose without the lid in the hot oven about 20 minutes. Turn it a time or two to make the color even. Now salt and pepper the bird, place it breast-side up on the rack and turn the oven down to 325F and let the bird continue to roast while you make the braising liquid.
- In a large skillet over medium high heat, heat goose fat from the roasting pan and brown together the goose neck, gizzard and heart that you've coarsely chopped, along with the sliced onions and carrots. Sprinkle the mixture with sugar and cook until the onions and carrots are caramelized. Stir in the flour and continue to cook while the flour browns. Add chicken stock and stir vigorously to make a thin sauce. Pour sauce into the roaster under the bird. Add wine. Cover the roast and let the good cook until done, about 2 1/2 hours.
- The goose is done when the drumsticks move slightly in their sockets and the juices run pale yellow instead of pink. Lift off goose fat and save for cooking or discard. Heat the jam in the microwave about 30 seconds so that it will pour, the brush the glaze all over the bird and replace in the oven, uncovered. Roast 10-15 minutes more, until the glaze sets. Remove to a serving platter and keep warm.
- Skim all the fat from the roaster and boil down the liquid until it is thick enough to coat a spoon. Correct seasonings with salt and pepper. Stir in the port and simmer a moment. Strain the sauce into a gravy boat. You'll have at least a quart of sauce. Serve the goose with mashed potatoes and rutabagas and steamed Brussels sprouts. Add some spiced apple sauce, a glass of champagne, a loaf of rustic bread and call it a holiday to treasure always.
Though seldom seen on American tables nowadays, roast goose on Hannukah is a tradition dating back centuries among the Jews of northern Europe, for whom geese were an important source of kosher cooking fat. The tradition can be attributed to the fact that geese have the misfortune of reaching maturity in the middle of the holiday season.
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