08-24-2003, 12:17 PM
Roast Goose
10 slices of white bread, diced 1 cup currants, chopped 4 apples, chopped 1 tablespoon thyme 1/2 teaspoon salt 1/4 teaspoon pepper 4 tablespoons butter, melted 10 pounds goose 1 tablespoon oil 1 cup water 1 onion, chopped 1 carrot, chopped 1 celery rib, chopped 1 garlic clove, crushed 1 bay leaf 3 whole cloves 1/2 teaspoon thyme 1/2 teaspoon marjoram 1 cup chicken broth 1/4 cup white wine 1 teaspoon tomato paste 1 tablespoon cornstarch 1/4 cup water
In a large bowl mix together diced white bread, chopped currants, chopped apples, thyme, salt, pepper, and melted butter. Spoon stuffing into the cavity of a cleaned goose; skewer opening closed. Prick all over with a fork. Heat oil in a roasting pan on top of the stove and brown goose lightly on all sides; drain. Set the goose breast side up in roasting pan; add 1 cup water, cover, and roast in a 375°F. oven for 1 hour.
In a medium bowl add together chopped onion, chopped carrot, chopped celery rib, crushed garlic clove, bay leaf, whole cloves, thyme, and marjoram. Discard any fat from roasting pan, add the vegetable mixture, and continue roasting, uncovered, for 3 to 4 hours in all. Meat thermometer registers 180 to 185°F. Remove the goose from the pan; remove stuffing into separate bowl; set aside. Skim off any remaining fat in the pan; remove vegetables and puree; add back to drippings. Hea t the drippings on top of stove until mixture is reduced by half. Stir in chicken broth, white wine, and tomato paste. Simmer for 10 to 15 minutes, stir in cornstarch dissolved in 1/4 cup water; blend and cook until thicken.
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