Christmas Goose
Total Time: 4 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 3 hrs 30 mins
Ingredients
- Servings: 8
- 1 (10 -12 lb) goose
- 1 teaspoon salt
- 1/2 teaspoon pepper
- thyme
- parsley
- 3 medium apples, quartered
- 3 medium onions, quartered
- 2 stalks celery, cut into 2 inch pieces
- 5 cups water
- 6 tablespoons flour
- beef broth
Recipe
- 1 remove neck and giblets from goose.
- 2 set aside.
- 3 trim extra fat from neck and tail.
- 4 rub inside and out with salt and pepper.
- 5 add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity.
- 6 repeat with remaining apples, onions, celery, thyme and parsley.
- 7 skewer cavity closed and lace tightly.
- 8 fold wings against back.
- 9 preheat oven to 500-degrees f.
- 10 set goose in pan breast side down.
- 11 prick skin well.
- 12 roast 30 minutes.
- 13 reduce oven temp to 400-degrees f.
- 14 and continue roasting for 30 minutes.
- 15 turn goose over; prick again.
- 16 roast 1 hour.
- 17 while goose is cooking, bring neck, giblets and 3 cups of water to simmer over medium low heat. simmer 10 minutes. remove liver and set aside. reduce heat to low and continue cooking for 1 1/2 hours. drain. set giblets aside. discard neck.
- 18 pour drippings from goose and set aside.
- 19 prick again.
- 20 pour 2 cups water in pan.
- 21 continue cooking for 1- 1/2 hours.
- 22 pour drippings from pan and set aside.
- 23 let goose stand 20-30 minutes.
- 24 while goose is resting, chop liver and giblets.
- 25 skim 6 tb fat from drippings and heat in pan over low heat.
- 26 stir in 3 tb flour and cook for 3 minutes.
- 27 degrease drippings and add to broth.
- 28 add enough beef broth to equal 3 cups.
- 29 add to pan.
- 30 increase heat to med.
- 31 high and cook until thick.
- 32 blend in chopped giblets and liver.
- 33 add salt and pepper to taste.
- 34 cook over low heat.
- 35 remove trusing thread and pins from goose.
- 36 throw away stuffing.
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