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Quebec-Style Roast Goose

10 slices white bread
1 cup dried currants
4 apples, peeled and sliced
1 Tbsp dried thyme
4 Tbsp melted butter
1 Tbsp vegetable oil
1 goose (8 - 10 lbs)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 tablespoon tomato paste
10 oz chicken bouillon

Make stuffing by combining bread, currants, apples, thyme, salt,
pepper and melted butter. Stuff, truss and tie goose.

Prick bird all over with fork. Heat oil in roasting pan on top of
stove, brown goose lightly on all sides, then drain off pan
drippings. Set goose breast side up, add a little water, cover
and roast at 375 degrees for one hour.

Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves,
thyme and marjoram. 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.

Transfer cooked goose to platter and keep warm. Skim off remaining
fat in pan and heat dripping and vegetables on top of stove until
mixture is reduced. Then stir in white wine, tomato paste and
chicken bouillon.

Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch
mixed with water may be blended in to thicken gravy, if desired.
Serve goose with gravy, applesauce, mashed potatoes and braised

Six to eight servings.


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