I cooked the set of recipes published in the Guardian for Nigel Slaters Christmas Goose
including the lemon-herb potato stuffings , the applesauce accompaniment and (approximately) the gravy,
https://www.theguardian.com/lifeandstyle/2017/nov/28/nigel-slater-christmas-guide-roast-goose-apple-sauce-recipe
All went well, except that carving the goose at the end was a bitch.Next time I cook a goose I will dismember first (we did not have properknives here in Ohio for this task)
I took the goose out when it tested 165F in the thigh (the recipe just said cook for 2 hours. The breast and thigh meat was excellent.
I really liked the applesauce made of 4 cut up baking apples, 3 cloves, one cinnamon stick and the juice of two lemons. I did not peel the apples so the sauce was a lovely pink color and the skins were not evident at all in the finished product. Without sugar this was very refreshing.
Without fortified wine, i made my gravy reduction with some barbera augmented with some balsamic. I also used the wonderful drippings fro the goose and a bit of flour, as well as sauteed veg andof course the goose broth , made with the neck and giblets.
I recommend the potato, sauteed onion (or shallot) herb and lemon stuffing.
All in all an excellent offering by Slater.
