Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
459
Calories
36g
Protein
17g
Fat
36g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 goose, about 10 lb.
- Kosher salt, to taste
- 1 celery stalk with leaves, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1⁄2 small yellow onion, coarsely chopped
- 1 1⁄2 lb. fresh chestnuts or 4 cups drained
- bottled chestnuts
- Kosher salt, to taste
- 1 bay leaf, if using fresh chestnuts
- 3 Tbs. unsalted butter, plus 4 Tbs. (1/2 stick)
- unsalted butter, melted
- 2 large leeks, white and light green portions,
- chopped and rinsed
- 2 cups coarse fresh bread crumbs
- 1⁄4 cup minced fresh flat-leaf parsley
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground white pepper
- 1⁄2 tsp. dried thyme, crumbled
- About 1 cup chicken stock or prepared
- low-sodium chicken broth, if using
- bottled chestnuts
- 1⁄3 cup dry white vermouth
- 1⁄3 cup brandy, dry Marsala or Madeira
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes