Culinary Travels: Traditional Irish Christmas Goose

Goose was always the number one festive food for celebrations such as Weddings and Michaelmas which were held between September and Christmas. Stuffed with herbs and fruit, it used to be boiled but by the 19th century roasting was preferred and stuffed with onions, bacon and potatoes, or with apples and potatoes. Turkey didn't become a popular choice of Irish Christmas recipes until the 20th century.

Ingredients

One 12-pound goose, neck and giblets reserved, visible fat removed

Apple and Potato Stuffing

2 pound potatoes
1 pounds cooking apples, peeled and chopped
1 pound roughly chopped onions
2 ounces butter
1 tablespoon chopped parsley
1 tablespoon finely chopped or grated lemon rind
salt and pepper to taste

Making The Stuffing

Boil the potatoes in salted water. When cooked, mash without using milk or butter. Melt the butter into a pan and, over a low heat, fry the onions for five minutes, do not allow them to brown. Add your apples and cook until they are nicely softened. Stir in the mashed potatoes, parsley and lemon. Season. 

Allow to cool before stuffing the goose  

Allow at least 1 pound uncooked weight per diner. Assuming the goose is already gutted, you just need to wash and dry it and cut away any excess fat around the neck cavity. Pierce the skin all over and rub it with lemon and seasoning. Season the main cavity with salt and freshly ground pepper and fill it with the cooled stuffing.

Cooking The Goose

Place the goose in a roasting pan and roast in a very hot oven 475 degrees Fahrenheit, for ten minutes. Reduce the heat to 350 degrees Fahrenheit and cook for 2-21/2 hours but remove the bird from the oven three of four times to pour off excess fat. If you don't do this, your goose will taste very greasy. To test if fully cooked, pierce the bird at the thickest part of the breast. When the juices run clear, your Christmas dinner is ready to eat.

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