Title: Roast Goose with Stuffing *** (Kjwt81a)
Categories: Entree Poultry Party Holiday
Yield: 8 Servings
| 1 | | Goose; (9-12 lb Canadian wil |
| 1 | | Tart apple; peeled and diced |
| 10 | | Dried figs; cut in 1/4's |
| 2 1/2 | c | Crumbled corn bread |
| | | Salt to taste |
| | | Ground pepper to taste |
| 3 | tb | Chopped parsley |
| 2 | ts | Chopped fresh savory |
| | | Gravy: |
| 1 1/2 | c | Reserved goose broth |
1-2 T flour Remove the neck and gizzard and place in a saucepan with
about 1 qt. of water and let simmer lightly for several hours while
partially covered. Reduce to about 2 cups and season with salt. Mix
remaining ingredients, except for gravy, together and adjust seasoning by
tasting. Stuff, lace, and truss the bird and roast in a 325' oven, breast
down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast
another 1 1/2 hours (or longer for a larger bird) until juices run clear
when pricked where the thigh attaches >> to the body. Remove when done and
let rest on a heated serving platter while you prepare the gravy. Pour off
all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting
pan over low heat and stir for one minute while scraping up all the brown
bits. Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose. Bon
Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) By
fatfree-request@fatfree.com on Jun 16, 1997