Goose, with Chestnuts a la Chipolita

Ingredients

• A whole goose
• 60 large chestnuts
• Two ounces of butter
• One onion
• A sprig (2-4 inches of the plant) of parsley
• A pint of chicken broth
• Two oranges 
• Half a pound of red currant jelly
• One lemon 

Directions

Gravy

1. Peel the chestnuts by scalding them (heat water to just before boil and let chestnuts sit for less than a minute), then put them in a stew pan with two ounces of butter.
2. Add one pint of broth into the pan and stew it down (cook until thickened a little bit).
3. Take the chestnuts out to add to the parsley and onion.
4. Boil down the gravy very much.

Goose 

1. Defeather and clean the goose.
2. Prepare the gravy.
3. Stuff the goose with one finely chopped onion and a sprig (2-4 inches of the plant) of finely chopped parsley and the chestnuts. 
4. Put the goose in the oven at 325 degrees and cook for an hour, then lower to 275 and cook for another hour and a half (internal temperature should be 160 degrees).
5. When the goose is ready, take it out and let it cool before serving. While waiting add the juice of two oranges, half a pound of red currant jelly, and lemon peel shavings to the gravy. Then pour the gravy over the goose and it's ready to serve.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 22, 2022