Canadian: Quebec-Style Roast Goose
Source of Recipe
The Gazette
List of Ingredients
10 slices white bread
1 cup dried currants
4 apples, peeled and sliced
1 tablespoon dried thyme
4 tablespoons melted butter
1 tablespoon vegetable oil
1 goose (8 to 10 pounds)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
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 can (10 ounces) chicken bouillon
Recipe
Make the stuffing by combining the bread, currants, apples, thyme, salt, pepper and melted butter.
Stuff, truss and tie the goose. Prick bird all over with fork.
Heat oil in a roasting pan on top of the stove, brown goose lightly on all sides, then drain off pan drippings. Place the goose breast side up in the pan, add a little water, cover and roast at 375 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 for 20 to 25 minutes per pound (3 to 4 hours in all), draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm.
Skim off the fat remaining 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.
l Simmer for 10 to 15 minutes, then strain gravy. If desired, a little cornstarch mixed with water may be blended in to thicken the gravy.
Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
Yield: 6 to 8 servings
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