QUEBEC-STYLE ROAST GOOSE
Make and share this Quebec-Style Roast Goose recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Goose
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 1145.8, Fat 68.6, SaturatedFat 23.3, Cholesterol 255.1, Sodium 649, Carbohydrate 60.3, Fiber 6.9, Sugar 32.3, Protein 70.1
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