Roast goose is a traditional holiday mealin many European countries.
Recipe: 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 ground black pepper 4 tablespoons butter, melted 1 (approximately 10-pound) goose 1 tablespoon vegetable 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 whitebread, chopped currants, chopped apples, thyme, salt, pepper,and melted butter. Spoon stuffing into the cavity of a cleanedgoose; skewer opening closed. Prick all over with a fork. Heatoil in a roasting pan on top of the stove and brown goose lightlyon all sides; drain. Set the goose breast side up in roastingpan; add 1 cup water, cover, and roast in a 375°F (190°C)oven for 1 hour.
In a medium bowl add together choppedonion, chopped carrot, chopped celery rib, crushed garlic clove,bay leaf, whole cloves, thyme, and marjoram. Discard any fatfrom roasting pan, add the vegetable mixture, and continue roasting,uncovered, for 3 to 4 hours in all. Meat thermometer registers180°F to 185°F (85°C).
Remove the goose from the pan; removestuffing into separate bowl; set aside.
Skim off any remaining fat in the pan;remove vegetables and puree; add back to drippings. Heat thedrippings on top of stove until mixture is reduced by half. Stirin chicken broth, white wine, and tomato paste. Simmer for 10to 15 minutes, stir in cornstarch dissolved in 1/4 cup water;blend and cook until thickened.
Makes 8 servings.
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