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Roast Goose

1 cup honey
1 cup white vinegar
Enough water to cover the goose (4 to 6 quarts)
10 pound fresh Goose
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 bay leaves
2 tablespoons dried thyme
2 tablespoons dried rosemary
4 cloves garlic
1 small onion
2 tablespoons olive oil
1/2 cup flour
3 cups chicken stock

Place the honey, vinegar, and water in a pot large enough to hold
the goose, submerged. Bring the liquid to the boil and add the raw
goose to the pot. Return to the boil, reduce the heat and cook the
goose at a strong simmer for 20 minutes to render some of the grease
as well as begin to tenderize the normally chewy bird. Remove the
goose from the liquid and allow to cool at room temperature for 20
to 30 minutes, or until cool enough to handle. Preheat oven to 325

Prick the goose skin all around the carcass. Season the cavity with
half of the salt and pepper, add the herbs, onion and garlic. Truss
the legs and season the outside of the goose with the remaining
salt and pepper and the olive oil.

Preheat a heavy roasting pan for 10 minutes.

Place the goose, breast side down, on a rack in the roasting pan
and roast in the oven, skimming the fat and reserving it for another
use, for 1 hour and 30 minutes. Turn the goose breast side up and
roast, basting it with pan juices and skimming the fat, for 1 hour
and 30 minutes to 2 hours more, or until the juices run clear when
the fleshy part of the thigh is pricked with a fork and a meat
thermometer inserted in the fleshy part of the thigh registers 165

Transfer the goose to a platter, remove the trussing string, and
keep the goose warm, covered loosely with foil. Skim off all but
1/4 cup of fat from the pan juices, add the flour, and cook the
roux over moderately low heat, stirring, until it has browned
slightly. Add the stock in a stream, whisking, and simmer the
mixture, stirring occasionally, for 20 minutes. Season with salt
and pepper and strain the gravy into a heated sauceboat.


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