Easy Stuffed Roast Goose

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READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wipe the goose with a damp cloth and rub the cavity with salt.
  • Prepare stuffing according to package direction,stuff cavity and secure the vent.
  • Rub the bird with about 1 tbl salt.
  • Turn the skin of the neck backward and secure on to the back.
  • Twist the wings back and skewer the thighs.
  • Prick the bird well with a fork, lay on rack in roasting pan.
  • Roast in hot oven 400' degrees F for 20 minutes.
  • Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
  • Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
  • Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
  • Add the liver to the broth and simmer for 30 minutes more.
  • Strain the broth, reserving it for the gravy, chop the liver and giblets.
  • Arrange the goose on heated platter.
  • removing the ties and skewers.
  • Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
  • Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
  • Pour into gravy boat.
  • serve.
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