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LOCATION: Recipes >> Poultry >> Roast Goose 23

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Roast Goose with Potato Pierogies

1 goose (about 10 pounds), thawed
7 ts thyme, dried; divided
1 ts salt
1 ts black pepper
4 tb oil; divided
32 oz pierogies, potato (2 pkgs)
2 c onion; chopped
2 tb flour
2 c chicken broth

Preheat the oven to 400 degrees F. Remove the neck and giblets;
remove any large pieces of fat from inside the goose and neck
cavity; reserve the neck and liver. Rinse the goose and pat dry
with paper towels. In a small bowl, combine 2 tablespoons thyme
and the salt and pepper. Rub the bird with 2 tablespoons oil, then
rub with the thyme mixture. Tuck the wings under and tie the legs
together. Place the goose, breast- side up, on a rack in a large
roasting pan. Pierce the skin all over with a 2-tined fork.

Roast the goose for 1 hour. During roasting, pierce the skin several
times with a fork. To keep the fat from smoking, remove from the
pan with a baster or dip out with a cooking spoon. Reduce the oven
temperature to 325 degrees F. Roast for 2 to 2 1/2 hours longer,
or until the internal temperature registers 180 to 185 on a meat
thermometer, and the juices run clear when the bird is pierced with
a knife. Continue to pierce the skin and remove the fat while
roasting. While the goose is roasting, finely chop the neck meat
and liver for making the gravy. Refrigerate until ready to use.

When the goose is almost done, set a large pot of water to boil.
Cook the pierogies according to the package directions. Meanwhile,
in a large skillet, saute the onions in the remaining 2 tablespoons
oil until golden; remove from heat. Drain the pierogies well; add
the cooked onions. Mix lightly to combine. Cover and keep warm.
Place the goose on a large serving platter; cover loosely with foil
to keep warm. Remove the remaining fat from the pan and place the
pan drippings into a glass measure; let any fat rise to the surface
and discard. Reserve 1/3 cup of the drippings. Set the roasting
pan on top of the stove. Add the reserved drippings. Saute the
chopped neck meat and liver for 5 minutes or until cooked. Blend
in the flour; cook, stirring constantly, until bubbly. Stir in the
broth; cook and stir until the mixture thickens and bubbles, about
3 minutes. Stir in the remaining teaspoon of thyme. Pour into a
gravy boat. Arrange the pierogie around the goose or place in a
separate bowl. Serve with gravy.

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