Title: Quebec-Style Roast Goose
Categories: Entree Meat
Yield: 6 Servings
| 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 |
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.