The goose was really good even though my husband had to pull out the odd quill and feather with pliers. I hate that.
The goose was stuffed with apple pieces marinated in Calvados, then surrounded with apple wedges before roasting. Fabulous!
While waiting for the goose to roast, we indulged in peppered chicken drumlettes, and salmon chunks with creme fraiche and dill.
I kept the photography down to a minimum and chose to enjoy my family, friends and the food, naturally.
Christmas Goose with Apples and Calvados
10 lb goose
12 apples
1/2 cup Calvados
1 onion, chopped
4 shallots, chopped
4 tbsp parsley leaves, chopped
Cloves
Salt and pepper
Season the goose with salt and pepper, then poke all over with a cooking fork. Peel and core six of the apples, cut into pieces, then pour in the Calvados. Allow to marinate for about 30 minutes. Add the onion, shallots and parsley to the apples, then stuff into the two cavities of the goose, closing the breast cavity with lacing pins. Core and cut into wedges the remaining apples and place in the roasting pan around the goose, sprinkling with cloves. Roast the goose at 350 degrees Fahrenheit for about 3 hours, pouring off the goose fat twice during cooking.
Cooking in Sens 
This is just beautiful. I love how it’s simple and elegant at the same time.
Thank you Greg. Hope you had a good Christmas!
Love the colour on that goose! Slobbering here!
Thank you Amrita. It was good!
That looks delicious Rosemary, I love goose, but shame my family don’t.
Agree about the photography too, I kept mine to a minimum as it should be about family as you say. And before I got the chance to take photos everyone was getting stuck in anyway!
Hope you had a fantastic Christmas
Cheers
Marcus
Thank you Marcus and I hope you have a great New Year.
I have never cooked a goose and so appreciate your guidance here. Looks wonderful!
Thank you winsome.
Goose for Christmas is such a lovely tradition in Europe. You don’t find it often in the US, which is a shame. Your meal looks like it was delicious. I’m sure it was enjoyed by all.
Hi Karen. We added stuffing with giblet gravy, mashed potatoes and roasted brussel sprouts.
That goose looks just perfect for Christmas.. and I think New Years.. I wouldn’t mind trying to make this. Are you posting the chicken recipe as well… It all looks just perfect together!
For the chicken drumlettes, just toss in a little olive oil and add salt and freshly ground pepper, then cook on a rack in the oven.
Wow fantastic. Goose is not something cooked a lot here in the states but seems so connected to Christmas historically. Sounds like a marvelous evening!
We also had fun, Josh!
At least you know it is real when you have to get the pliers out to yank out those feathers!.. auxh beautiful food.. c
I’d rather assume its real 🙂
Superb – I adore goose and the odd feather is fine!
You and c.
Never cooked a goose, it looks so beautiful!!! The photographs and presentation is awesome.
Thank you Asmita and thanks for visiting.
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