Quebec-Style Roast Goose

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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 - 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 - 15 minutes, then strain gravy.
  • A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
  • Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
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