Are you yearning for a quintessential Christmas, but not sure where to start? French-trained American chef and owner of Restaurant Kolumbia Jamie Stachowski shares his recipe for the perfect goose.
Recipe: Christmas Goose (on this page)Sprinkle mixture of salt and sugar over the bird the night before.
With a larder, pierce the fruit through the flesh, two or three times to fill tube.
In the fleshy parts, stick the goose with the larder, push on tab as you remove the larder.
Repeat 2-3 times until you have used all the fruit.
Using one hypodermic needle (can be bought at the pharmacy) fill with your choice of liquor.
(I recommend amaretto and Grand Marnier, 1 cup total) and inject throughout the bird.
The day of the party: Preheat oven 325 degrees F, use middle rack. Bake goose, rotating every 20-25 minutes. Use large roasting pan with v-rack to aide in rotation. Check the inside of the thigh near the hip with thermometer for temperature of 135-145 degrees. Remove and allow to rest for thirty minutes before serving.
To make the Chestnut Puree
Simmer together until tender. Puree in food processor. Add butter, salt, pepper, cream.
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