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LOCATION: Recipes >> Poultry >> Roast Goose 11

Print this Recipe    Roast Goose 11

Holiday Goose
Yield: 6 Servings

9 lb goose, plucked, scrubbed and drained
ground black pepper
1 yellow onion, peeled and thinly sliced
1 Carrot, peeled and thinly sliced
1 tsp sugar
4 Tbsp rendered goose fat
6 Tbsp all-purpose flour
1 quart chicken broth
3 cups dry vermouth
1/2 cup port wine
8 oz jar gooseberry jam

Preheat the oven to 500F. Season the cavity of the goose with salt
and pepper. PAt the goose dry with paper towels, then set the bird,
breast-side up, on a rack in a roasting pan with a tight-fitted
lid. Brown the goose without the lid in the hot oven about 20
minutes. Turn it a time or two to make the color even. Now salt
and pepper the bird, place it breast-side up on the rack and turn
the oven down to 325F and let the bird continue to roast while you
make the braising liquid.

In a large skillet over medium high heat, heat goose fat from the
roasting pan and brown together the goose neck, gizzard and heart
that you've coarsely chopped, along with the sliced onions and
carrots. Sprinkle the mixture with sugar and cook until the onions
and carrots are caramelized. Stir in the flour and continue to cook
while the flour browns. Add chicken stock and stir vigorously to
make a thin sauce. Pour sauce into the roaster under the bird. Add
wine. Cover the roast and let the good cook until done, about 2
1/2 hours.

The goose is done when the drumsticks move slightly in their sockets
and the juices run pale yellow instead of pink. Lift off goose fat
and save for cooking or discard. Heat the jam in the microwave
about 30 seconds so that it will pour, the brush the glaze all over
the bird and replace in the oven, uncovered. Roast 10-15 minutes
more, until the glaze sets. Remove to a serving platter and keep

Skim all the fat from the roaster and boil down the liquid until
it is thick enough to coat a spoon. Correct seasonings with salt
and pepper. Stir in the port and simmer a moment. Strain the sauce
into a gravy boat. You'll have at least a quart of sauce. Serve
the goose with mashed potatoes and rutabagas and steamed Brussels


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