Goose is stuffed with an apple and currants herb stuffing and then slow-roasted to perfection. Plan ahead for long roasting time.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Ingredients:
- 10 slices white bread, cubed
- 4 apples, peeled and diced
- 1 cup dried currants
- 1 Tablespoon dried thyme
- 4 Tablespoons (1/2 stick) melted butter
- 1 Tablespoon vegetable oil
- 1 goose (8 to 10 pounds)
- 1 medium onion, chopped
- 1 carrot, sliced
- 1 stalk of celery, chopped
- 1 clove garlic, minced
- 1 bay leaf
- 3 whole cloves
- 1 sprig fresh thyme
- 1 sprig fresh marjoram
- 1/4 cup white wine
- 1 teaspoon tomato paste
- 1 can (10 ounces) chicken broth
Preparation:
Place bread cubes, apples, currants, and thyme in a large bowl. Toss with the melted butter. Fill goose cavity with the stuffing. Skewer cavity closed and tie legs. Pierce skin all over with a fork.
Preheat oven to 375 F.
Place a large, heavy roaster on the stove-top and heat oil. Brown goose on all sides until lightly golden. Drain pan drippings. Turn goose breast-side up. Add 1/4 cup water to the pan, cover and roast in preheated oven for 1 hour.
Toss onions, carrots, celery, garlic, bay leaf, cloves, thyme, and marjoram in a large bowl.
Remove goose from oven and pour off fat. Add vegetables, cover, and continue to roast, uncovered, for 3 to 4 hours. Drain off fat at intervals and add water as necessary.
Transfer cooked goose to a platter and tent with foil.
Skim fat from the roasting pan. Place on the stovetop over medium heat and cook until reduced. Add wine, tomato paste, and chicken broth. Simmer 10 to 15 minutes. Strain and discard solids. If desired, thicken pan gravy with a cornstarch slurry.
Serve roast goose and stuffing topped with the pan gravy, along with traditional sides such as applesauce, mashed potatoes, and braised cabbage.
Yield: 6 to 8 servings
Preheat oven to 375 F.
Place a large, heavy roaster on the stove-top and heat oil. Brown goose on all sides until lightly golden. Drain pan drippings. Turn goose breast-side up. Add 1/4 cup water to the pan, cover and roast in preheated oven for 1 hour.
Toss onions, carrots, celery, garlic, bay leaf, cloves, thyme, and marjoram in a large bowl.
Remove goose from oven and pour off fat. Add vegetables, cover, and continue to roast, uncovered, for 3 to 4 hours. Drain off fat at intervals and add water as necessary.
Transfer cooked goose to a platter and tent with foil.
Skim fat from the roasting pan. Place on the stovetop over medium heat and cook until reduced. Add wine, tomato paste, and chicken broth. Simmer 10 to 15 minutes. Strain and discard solids. If desired, thicken pan gravy with a cornstarch slurry.
Serve roast goose and stuffing topped with the pan gravy, along with traditional sides such as applesauce, mashed potatoes, and braised cabbage.
Yield: 6 to 8 servings
