Roasted Goose with Chestnuts

Ingredients

• 1 whole goose (4-5 kg / 8.8-11 lbs) 1 whole goose (4-5 kg / 8.8-11 lbs)
• 500g (17.6 oz) chestnuts 500g (17.6 oz) chestnuts
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a large roasting pan, place the chopped onions and minced garlic.
4. 4.
   Rub the goose with olive oil, paprika, dried thyme, salt, and pepper, ensuring it is evenly coated.
5. 5.
   Place the seasoned goose on top of the onions and garlic in the roasting pan.
6. 6.
   In a separate pan, roast the chestnuts for 10 minutes, then peel and set aside.
7. 7.
   Stuff the chestnuts inside the cavity of the goose.
8. 8.
   Pour the chicken broth and white wine into the roasting pan.
9. 9.
   Cover the roasting pan with aluminum foil and roast the goose for 2 hours.
10. 10.
    Remove the foil and continue roasting for an additional 30 minutes, or until the skin is golden brown and crispy.
11. 11.
    Remove the goose from the oven and let it rest for 15 minutes before carving.
12. 12.
    Serve the roasted goose with the pan juices and chestnuts.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before stuffing them into the goose. This will enhance their flavor and make them easier to peel.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 15 minutes of roasting.
• Baste the goose with the pan juices every 30 minutes to keep it moist and flavorful.
• Serve the roasted goose with a side of braised red cabbage for a traditional Croatian pairing.
• If you can't find fresh chestnuts, you can use canned or vacuum-sealed chestnuts as a substitute.
• Leftover roasted goose can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Roasted Goose with Chestnuts as the centerpiece of a festive holiday meal. Accompany it with traditional Croatian side dishes such as braised red cabbage and roasted potatoes for a complete and satisfying dining experience.

Presentation advice

Present the Roasted Goose with Chestnuts on a large platter, garnished with fresh herbs such as rosemary or thyme. The crispy golden skin and the chestnuts peeking out from the cavity will make for an enticing visual display.