Quebec-style roast goose
Yield: 6 Servings
Ingredients:
- 10 Slices White Bread
- 1 c Dried Currants
- 4 Apples Peeled Sliced
- 1 tb Dried Thyme
- 4 tb Melted Butter
- 1 tb Vegetable Oil
- 1 Goose (8 - 10 lbs)
- 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 c White Wine
- 1 ts Tomato Paste
- 1 cn 10 oz Chicken Bouillon
Instructions:
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. Six to eight servings. From The Gazette 90/12/19.
