Christmas Goose Weihnachtsgans German Holiday Recipe
The ultimate centerpiece of a traditional German Christmas dinner. Roasting a goose dates back to medieval times and remains a beloved holiday ritual. The rich, crispy skin and tender meat, often stuffed with aromatic apples, oranges, and onions, fill the home with an unmistakable festive aroma, signaling the pinnacle of the holiday celebration and bringing generations together around the table.
Ingredients:
1 goose (10 to 12 pounds / 4.5 to 5.4 kg)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup (240 ml) hot water
Directions:
1. Sprinkle the goose cavity with salt and pepper.
2. Place apple, orange and lemon in the cavity.
3. Place breast side up on a rack in a large shallow roasting pan.
4. Prick skin well with a fork.
5. Pour water into pan.
6. Bake, uncovered, at 350 degrees F (175 degrees C) for 2-1/4 to 2-3/5 hours or until a meat thermometer reads 185 degrees F (85 degrees C).
7. If necessary, drain fat from pan as it accumulates.
8. Discard fruit.
9. Serve!
Like the Recipe, Buy the Cookbook:
The German Christmas Kitchen Cookbook
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