Christmas Goose with Chestnuts and Cumberland Sauce
12 servings
435 minutes
Christmas goose with chestnuts and Cumberland sauce is a true embodiment of a festive dinner. The combination of tender goose roasted to a golden crust and fragrant stuffing of apples, oranges, potatoes, celery, chestnuts, and raisins creates a rich flavor that perfectly complements the atmosphere of winter celebrations. This recipe has roots in American culinary tradition while bringing European elegance through the famous Cumberland sauce made from port wine, orange juice, vinegar, and spices served cold to contrast with the hot meat.
1
Place the goose overnight in the refrigerator in a large pot with a sea salt solution.
- Goose: 1 piece
- Sea salt: 0.3 glass
2
Before stuffing the goose, trim the fat from the tail and rub the inside with lemon juice.
- Lemon: 1 piece
3
For the filling, slice one apple, dice one orange and one potato, and cut two celery stalks into circles. Add roughly chopped chestnuts and raisins, mix everything, and stuff the goose.
- Potato: 1 piece
- Apple: 1 piece
- Oranges: 4 pieces
- Celery stalk: 2 pieces
- Roasted chestnuts: 200 g
- Raisins: 100 g
4
Preheat the oven to 175 degrees and place the goose inside. Cooking time depends on the weight of the bird: about 20-25 minutes for every half kilogram.
5
While the goose is in the oven, you can prepare the sauce. Mix one and a half cups of beef broth with port wine, juice of three oranges, vinegar, pepper, and finely chopped shallots.
- Beef stock: 300 ml
- Port wine: 0.8 glass
- Oranges: 4 pieces
- Red wine vinegar: 0.8 glass
- Ground black pepper: 0.1 teaspoon
- Shallot: 3 pieces
6
Put the mixture on the heat, bring to a boil, and continue cooking until the liquid evaporates by two-thirds. This process will take about 25 minutes. Strain and place in the refrigerator.
7
Cumberland sauce is served cold with hot goose.
