07-23-2004, 02:12 PM
[#cc0000]Ingredients[/#cc0000]
10 slices white bread
1 cup dried [url "http://homecooking.about.com/library/weekly/aa040703a.htm"][#236eb5]currants[/#236eb5][/url]
4 [url "http://homecooking.about.com/library/weekly/aa100598.htm"][#236eb5]apples[/#236eb5][/url], peeled and sliced
1 Tbsp dried [url "http://homecooking.about.com/library/weekly/aa012599.htm"][#236eb5]thyme[/#236eb5][/url]
4 Tbsp melted butter
1 Tbsp vegetable oil
1 [url "http://homecooking.about.com/library/archive/blpoul17.htm"][#236eb5]goose[/#236eb5][/url] (8 to 10 pounds)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
1 clove [url "http://homecooking.about.com/library/weekly/aa081197.htm"][#236eb5]garlic[/#236eb5][/url], minced
1 bay leaf
3 whole cloves
1 sprig [url "http://homecooking.about.com/library/weekly/aa012599.htm"][#236eb5]fresh thyme[/#236eb5][/url]
1 sprig fresh marjoram
1/4 cup [url "http://homecooking.about.com/library/archive/blwineindex.htm"][#236eb5]white wine[/#236eb5][/url]
1 tsp tomato paste
1 can (10 ounces) chicken bouillon
[#cc0000]Instructions[/#cc0000]
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. 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, add a little water, cover and roast at 375 degrees F for one hour.
Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 to 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm.
Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 to15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
Serve goose with [url "http://homecooking.about.com/library/weekly/aa111901a.htm"][#236eb5]gravy[/#236eb5][/url], applesauce, [url "http://homecooking.about.com/library/weekly/aa111802a.htm"][#236eb5]mashed potatoes[/#236eb5][/url] and braised [url "http://homecooking.about.com/library/weekly/aa031201a.htm"][#236eb5]cabbage[/#236eb5][/url].
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10 slices white bread
1 cup dried [url "http://homecooking.about.com/library/weekly/aa040703a.htm"][#236eb5]currants[/#236eb5][/url]
4 [url "http://homecooking.about.com/library/weekly/aa100598.htm"][#236eb5]apples[/#236eb5][/url], peeled and sliced
1 Tbsp dried [url "http://homecooking.about.com/library/weekly/aa012599.htm"][#236eb5]thyme[/#236eb5][/url]
4 Tbsp melted butter
1 Tbsp vegetable oil
1 [url "http://homecooking.about.com/library/archive/blpoul17.htm"][#236eb5]goose[/#236eb5][/url] (8 to 10 pounds)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
1 clove [url "http://homecooking.about.com/library/weekly/aa081197.htm"][#236eb5]garlic[/#236eb5][/url], minced
1 bay leaf
3 whole cloves
1 sprig [url "http://homecooking.about.com/library/weekly/aa012599.htm"][#236eb5]fresh thyme[/#236eb5][/url]
1 sprig fresh marjoram
1/4 cup [url "http://homecooking.about.com/library/archive/blwineindex.htm"][#236eb5]white wine[/#236eb5][/url]
1 tsp tomato paste
1 can (10 ounces) chicken bouillon
[#cc0000]Instructions[/#cc0000]
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. 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, add a little water, cover and roast at 375 degrees F for one hour.
Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 to 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm.
Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 to15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
Serve goose with [url "http://homecooking.about.com/library/weekly/aa111901a.htm"][#236eb5]gravy[/#236eb5][/url], applesauce, [url "http://homecooking.about.com/library/weekly/aa111802a.htm"][#236eb5]mashed potatoes[/#236eb5][/url] and braised [url "http://homecooking.about.com/library/weekly/aa031201a.htm"][#236eb5]cabbage[/#236eb5][/url].
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