Animal Flesh Recipe of the Day.

One of the best ways to celebrate the birth of our Lord and Savior is to share a fine meal with family and friends. Why not try a traditional Christmas favorite, the wonderfully tasty goose?

The Food Network proudly presents:

Roasted Christmas Goose
Recipe courtesy Mark Slawson, The Wort Hotel, Jackson, WY
See this recipe on air Tuesday Dec. 13 at 9:30 AM ET/PT.


Recipe Summary
Difficulty: Medium
Prep Time: 1 hour 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 7 hours 15 minutes
Yield: 6 to 8 servings


1 (14 to 16-pound) goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows


Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.

Preheat oven to 450 degrees F.
Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.

Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.

Carve goose and serve with stuffing and Cumberland sauce.


Basting Syrup:
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy

Mix all ingredients together in a small bowl.


Stuffing:
3 cups whole chestnuts, roasted and peeled
1 (14-ounce) bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream

Preheat oven to 350 degrees F.
Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.


Cumberland Sauce:

1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

[This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.]