Weihnachtsgans

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Servings: 20 Difficulty: Advanced
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Traditional German roasted goose with apples, herbs, and a rich pan gravy
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This classic Weihnachtsgans features a whole oven-ready goose stuffed with tart apples, onions, celery, and fresh thyme. The bird is roasted slowly to render the fat, resulting in crispy golden skin and tender, juicy meat. A rich gravy is made from the drippings, flour, and broth, complementing the savory flavors perfectly. Ideal for Christmas dinners or festive holiday gatherings, this dish brings traditional home-style warmth to the table. Serve with red cabbage and mashed potatoes for a complete feast.

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Weihnachtsgans

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 454.6

Description

This classic Weihnachtsgans features a whole oven-ready goose stuffed with tart apples, onions, celery, and fresh thyme. The bird is roasted slowly to render the fat, resulting in crispy golden skin and tender, juicy meat. A rich gravy is made from the drippings, flour, and broth, complementing the savory flavors perfectly. Ideal for Christmas dinners or festive holiday gatherings, this dish brings traditional home-style warmth to the table. Serve with red cabbage and mashed potatoes for a complete feast.

Ingredients

Directions

  1. Remove neck and giblets from the goose and set them aside.
  2. Remove any visible excess fat from the goose cavity.
  3. Pat the goose dry with paper towels and rub generously with salt and pepper.
  4. Stuff the cavity with thyme, quartered apples, celery ribs, and quartered onions.
  5. Secure the opening with poultry pins and tie the legs tightly with kitchen twine.
  6. Fold the wings flat against the back and tuck the neck skin under the bird.
  7. Place the goose breast-side down in a lightly oiled large roasting pan.
  8. Prick the skin all over with a fork to help render fat.
  9. Roast uncovered at 500F (260C) for 30 minutes.
  10. Reduce heat to 400F (204C) and continue roasting uncovered for another 30 minutes.
  11. Pour off accumulated drippings from the pan.
  12. Carefully turn the goose breast-side up.
  13. Roast uncovered for 1 hour.
  14. Pour off drippings again, prick the skin once more, and add 2 cups of cold water to the pan.
  15. Continue roasting uncovered for 1 to 1.5 hours until the meat is tender.
  16. Pour off remaining drippings and reserve for gravy.
  17. Transfer the goose to a platter, tent loosely with foil, and let rest for 30 minutes.
  18. Skim 6 tablespoons of fat from the reserved drippings into a heavy skillet.
  19. Heat the fat over low heat for 1 minute.
  20. Add flour to the skillet and cook, stirring constantly, for 3 minutes to make a roux.
  21. Gradually whisk in 3 cups of liquid (a mix of giblet juice, drippings, and beef broth).
  22. Bring to a boil, whisking constantly, until the gravy thickens and smooths out.
  23. Season gravy with salt and pepper to taste.
  24. Stir in finely chopped cooked giblets if desired.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 454.6kcal
% Daily Value *
Total Fat 9.9g16%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 4919.9mg205%
Total Carbohydrate 109.9g37%
Dietary Fiber 42.0g168%
Sugars 7.5g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: goose, roasted goose, christmas dinner, german recipe, weihnachtsgans, holiday meal, apples, thyme, pan gravy, roasting, festive main, traditional german, goose recipe, winter dinner, stuffed goose
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