Quebec-style Roast Goose

Total Time: 40 mins

Ingredients

• Servings: 6
• 10 slices bread
• 1 cup dried currant
• 4 apples, peeled, sliced
• 1 tablespoon dried thyme
• 4 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1 goose (8 - 10 lbs)
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 3 whole cloves
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1/4 cup wine
• 1 teaspoon tomato paste
• 1 can chicken bouillon

Recipe

• 1 make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
• 2 stuff, truss and tie goose.
• 3 prick bird all over with fork.
• 4 heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
• 5 set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
• 6 combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
• 7 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.
• 8 transfer cooked goose to platter and keep warm.
• 9 skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
• 10 then stir in wine, tomato paste and chicken bouillon.
• 11 simmer for 10 - 15 minutes, then strain gravy.
• 12 a little cornstarch mixed with water may be blended in to thicken gravy, if desired.
• 13 serve goose with gravy, applesauce, mashed potatoes and braised cabbage.