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ROAST
GOOSE WITH STUFFING
Prep Time: 30 Minutes
Cook Time: 5 Hours and
10 Minutes
Ready in: 5 Hours and
40 Minutes
Makes 6 to 8 servings
Ingredients:
10 thick slices French
bread, cut into 1 inch cubes
1 cup dried currants
4 apple - peeled, cored and sliced
1 tablespoon dried thyme
4 tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 teaspoon fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can boiling chicken stock
1 tablespoon cornstarch
1/4 cup water
salt to taste
ground black pepper to taste
Directions:
1. Make stuffing by combining
bread, currants, apples, crumbled thyme, salt, pepper, and melted
butter or margarine.
2. Wash goose inside and out. Pat dry. Stuff, truss, and tie
goose. Prick bird all over with fork.
3. Heat oil in roasting pan on top of stove. Brown goose lightly
on all sides, then drain off pan drippings. Set goose breast
side up in roasting pan. Add a little water, cover, and roast
at 375 degrees F (190 degrees C) for one hour.
4. Combine chopped onion, carrot, celery, garlic, bay leaf, cloves,
fresh thyme and marjoram. Discard fat from roasting pan. Add
vegetable mixture to the pan. Continue roasting uncovered for
20 to 25 minutes per pound, draining off fat at intervals. Add
more water as required. Transfer cooked goose to platter, and
keep warm by covering loosely with foil.
5. Skim off remaining fat in pan, and heat drippings and vegetables
on top of stove until mixture is reduced. Then stir in white
wine, tomato paste, and chicken bouillon. Simmer for 10 to 15
minutes, then strain gravy. If necessary, add a little cornstarch
mixed with water to thicken gravy. |
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