Cooking Stuffed goose

Recipe Description For many centuries, the traditional Christmas dinner has included roasted goose as the main course. In countries such as Germany, it is customarily served with fruit stuffing and other accompaniments, as counteract for the rich fat content of the geese with their high concentration of digestive acids. Stuffed Goose is also a favorite in Britannia, where it is consumed in celebration of the harvests of the autumn season. Often, in the olden times, on St. Michael’s Day, goose was killed as soon as it seemed sufficiently plump for eating, as an assessment of the quality of the poultry that was to be consumed during the course of the winter period. Goose is also party of many a literary scriptures such as A Christmas Carol by Charles Dickens. It was generally roasted at the bakers, for there were not many ovens big enough to accommodate the bird. The stuffing for the goose is as varied as the customs and the cultures of the countries where it is consumed. For instance, Britannia has bread and other meat products such as pork, while in Australia, apples, onion and sage. The stuffing for the goose may also include fresh fruits, leafy vegetables, bacon, apricot, and bell as well as ground pepper can be used.
Recipe Details Cooking Stuffed goose Servings: 6 People Preparation time in minutes:  40 Recommended wine with the dish: Cote du marmandais rouge

3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2 oz. chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, 3 eggs, port wine, salt, pepper

The goose can be stuffed with a variety of ingredients as per the taste and is customary. The stuffing differs from continent to continent and the general method cooking is to the clean the bird cavity properly and prepares the stuffing to fill and roast it. To prepare the filling first of all chop all the ingredients like pork, prunes, fowl liver, chicken breast and bread soaked in milk. Mix them in a dish and add eggs one after the other and mesh them. Once the stuffing is ready season the bird on the inner side with salt and pepper. Now stuff the bird with the prepared mixture. Tie the bird and plug the opening. Place the bird in the oven and cook at 390 degree F for about half an hour. After half an hour change the temperature to 302 degrees and continue cooking for another two and half hours. From time to time spoon the juices back on to the goose. Finally turn the oven off and allow the bird to sit in it for another half an hour before it is served. The dish is traditionally served with chestnut, celery puree and blue berries. Enjoy with festival dinner with friend and family. Visit chicken wikichicken.com for further information.