Title: Weihnachtsgans (Roast Goose With Apples & Onions)
Categories: Bread Pizza Poultry
Yield: 20 Servings
| 1 | | 10-12 lbs oven ready goose |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 4 | | Thyme sprigs |
| 4 | | Bay leaves |
| 3 | | Tart apples, quartered |
| 2 | | Onions, peeled, quartered |
| 2 | | Celery ribs, cut 2 inches |
| 5 | c | Cold water |
| 6 | tb | Flour |
| 1 | c | Beef broth |
Remove neck and giblets from goose and set aside. Remove all the fat you
can see in the cavity. Pat goose dry, rub with salt and pepper. Place the
thyme, apples, celery and onions in cavity, skewer shut with poultry pins
and tightly lace with twine. Fold the wings flat against the back and
skewer the neck skin to the back. Place the goose breast side down in a
lightly oiled large ,shallow roasting pan. Prick the skin well all over
with a fork, roast goose, uncovered, for 30 minutes at 500 F, than reduce
heat to 400 F and roast, uncovered 30 minutes longer. Pour off all
drippings and carefully turn goose over breast side up, roast uncovered for
1 hour. pour drippings out of pan again and prick the goose again with fork
and put the remaining 2 cups water in pan, and continue roasting the goose,
uncovered for 1 to 1 1/2 hour. Pour off all drippings again and reserve.
Put goose on platter ,cover with aluminum-foil like tent and let stand for
30 minutes. Skim 6 tablespoons of fat from the pan drippings and heat for 1
minute in heavy 10 inch skillet over low heat;add the flour and cook and
stir for 3 minutes. Measure 3 cups of giblet juice(cooked while goose was
roasting)drippings and broth. Add to skillet and turn up the heat and cook,
whisking constantly until thickened and smooth. Add salt and pepper to
taste and the finely chopped giblets ,if desired. Traditionally served with
red cabbage and mashed potatoes. From "The New German Cookbook" typed by
Brigitte Sealing