Geier's Christmas Goose
Chef Nakita Geier, Geier's Sausage Kitchen
Christmas Goose and Gravy
1 whole goose (weighing 8-10lbs)
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon mugwort
1 whole yellow onion, quartered
1 whole red apple, quartered
Open the goose and remove any of the giblets, pads of fat, and extra skin. Rinse very well and pat dry with a paper towel.
Season the goose on the inside cavity with salt, pepper, and a dash of the mugwort. Stuff the cavity with the apple and onion. Season the outside with salt, pepper, and mugwort. Let sit for at least an hour but you can also season it the night before.
Preheat oven to 350F. Place the goose breast side down in a roasting pan with an elevated rack so this way the fat can drip off and bake for 50 min. After the 50 minutes flip the goose over so it sits breast side up and bake for another 50 min. The internal temp of the goose should reach 160F. Let stand for 15 min before carving.
2 tablespoons of goose fat drippings
3 tablespoons of flour
Salt and Pepper to taste
In a small sauce pan mix the two tablespoons of fat and flour on low heat. Make sure they are evenly mixed. Mix in chicken broth until it has a thick consistency. Add salt and pepper to taste.
Rum Raisin Baked Apples
5 whole apples (mixed red and green)
¾ up dark spiced rum
2 cups of raisins (golden seedless and currant)
1 tablespoon cinnamon
1 tablespoon nutmeg
½ cup brown sugar
1 teaspoon vanilla extract
1 cup fine chopped almonds
In a small sauce pan combine all ingredients and slow simmer for about an hour until the mixture becomes almost like a syrup.
Cut the tops of the apple and core out the center of the apple, leaving some meat still left inside. Sprinkle with cinnamon and brown sugar then fill with mixture and place in a baking dish.
Bake with the goose for 25-30 min until the top has become a golden brown.