Ingredients
1 goose (4kg)
150ml Rev. James
1 chicken stock cube
450ml water
1 onion
1 apple
2ml cardamom
salt and pepper
How To Make
1. Dissolve the stock cube in boiling water. Set aside. Peel the apple and onion.
2. Season the goose inside and out with salt, pepper and cardamom. Place the apple and onion into the cavity.
3. Place the goose and giblets into an oiled roasting pan. Prick the skin to allow the fat to drain during roasting.
4. Place in a 220° C (425° F) oven for 30 minutes, reduce the temperature to 180° C (350° F) and continue cooking for two hours.
5. While the goose is roasting, baste it frequently and turn regularly, beginning by turning the sides up and ending with the breast. The meat will be moister.
6. When cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes on top of the stove, covered with aluminium foil to keep it warm.
7. Meanwhile deglaze the roasting pan with the Rev. James and chicken stock.
8. Bring to a boil and reduce by half. Pour the sauce into a sauce boat. Serve the roast goose with chestnuts, sautéed peas and the reminder of your Rev. James.