Title: Weihnachtsgans
Categories: 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, scewer shut with poultry pins and
tightly lace with twine. Fold the wings flat against the back and shewer
the neckskin 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 agin with fork and put the
remainding 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 alu-foil like tent and let stand for 30 minutes. Skim 6
tablespoons of fat from the pandrippings 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 gibletjuice(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