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Recipe Roast Goose with Stuffing (Christmas)
Home Cooking Recipes
Required Ingredients:
- 10 (1 inch thick) slices French bread, cut into cubes
- 1 cup dried currants
- 4 apples - 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 sprig fresh marjoram
- 1/4 cup white wine
- 1 teaspoon tomato paste
- 1 (10.5 ounce) can condensed chicken broth
- 1 tablespoon cornstarch
- 1/4 cup water
- salt to taste
- ground black pepper to taste
Preparing/Cooking:
- In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
- Wash goose inside and out.
- Pat dry.
- Stuff, truss, and tie goose.
- Prick bird all over with fork.
- 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.
- Discard fat from roasting pan.
- In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose.
- 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.
- Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced.
- Stir in white wine, tomato paste, and chicken broth.
- 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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