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Roast goose with apple and rosemary stuffing
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 by Rick Stein
Impress your family on Christmas day with festive goose
Serves 8
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 Preparation time: 30 minutes
Cooking time: 3 hours
Ingredients
1 oven ready goose weighing about 4.5kg
1200ml water
Method
For the stuffing
50g butter
1–2 large onions (300g), finely chopped
4 dessert apples, peeled, cored and cut into lcm pieces
3 tbsp chopped rosemary
4 tbsp chopped parsley
Finely grated zest 1 lemon
25g anchovy fillets, finely chopped
1 tsp freshly ground black pepper
450g fresh breadcrumbs
1 egg
For the giblet stock
The goose giblets, roughly chopped
2 tbsp rendered goose fat
1 small onion, chopped
1 carrot, chopped
2 celery stalks, chopped
2 bay leaves
12 black peppercorns
For the gravy
2 tbsp plain flour
2 tsp light soy sauce
500ml goose stock (see above)
Salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/gas mark 7.
2. For the stuffing, melt the butter and cook the onion for about 5 minutes to soften. Remove from the heat and combine with the remaining ingredients until well mixed. Use to stuff the cavity of the goose. Seal the opening with string or a skewer. Skewer the legs to keep them in place as well.
3. Set the bird on a rack in a roasting tin and roast for 30 minutes then carefully pour the fat from the roasting tin and reserve. Reduce the temperature to 180C/350F/gas mark 4 and cover the goose with foil. Cook for a further 2 hours pouring the fat off after 1 hour and then again after the second hour. Reserve the fat for roasting the potatoes (see p.XX).
4. While the goose is cooking, make the stock. Heat the goose fat in a large saucepan and brown the giblets and vegetables over high heat. Add 1.2 litres water, bay leaves and peppercorns and bring to a simmer. Simmer, covered, for 1 hour.
5. Remove the foil from the goose and cook, uncovered for a further 30 minutes to crisp the skin. Allow to rest for about 15 minutes before carving, meanwhile make the gravy.
6. For the gravy, pour off the excess fat from the roasting tin and stir the flour into the cooking juices. Cook, stirring over medium heat for 1 minute then slowly add the stock a little at a time until smooth. Add the soy sauce and simmer for 5 minutes. Season to taste and pass through a sieve into a warmed jug.
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