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LOCATION: Recipes >> German >> Goose 01

Print this Recipe    Goose 01

Yield: 20 Servings

10-12 lb 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 into 2 inch pieces
5 c water
6 tb flour
1 c 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

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


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