Whole Goose in Red Wine Sauce with Apples – Dairy-free version
Whole goose in red wine sauce with apples - a festive dish of roast goose with a rich wine sauce and caramelized apples Dairy-free version: Canola oil.
Pat the chicken dry with paper towels. Mix the salt and black pepper and rub the mixture into the chicken inside and out.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Put the apples, onion, rosemary sprigs, thyme sprigs and garlic into the cavity of the chicken.
3
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Place the chicken in the center of the pan, breast side up.
Baking pan
5
Pour the wine and chicken stock into the bottom of the pan.
6
Bake tightly covered with foil 90 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Bake uncovered, after brushing the chicken the honey and raising the heat to 220°C (430°F), 30 minutes, until the chicken is nicely browned.
⚙ BakingOvenBaking pan
8
Take out the chicken and let it rest 15 minutes, and only then carve.
KnifeCutting board
9
Strain the pan juices, add the canola oil and serve the sauce alongside the chicken.
Fine sieve
1258calories
48 gprotein
18 gcarbs
102 gfat
● protein 16%● carbs 6%● fat 78%
Per serving (511 g), of 6 servings
To assemble ·
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Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Chicken stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Chicken stock →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
