Quebec Style Roast Goose Roast Goose With Onion Sage
Stuffing Tyrolean Roast Goose
Quoted message said:From: "Shelby Hernandez" <[email hidden]> I have been
given a frozen goose and need to prepare it is a unique
and delicious way for four people. I desperately need a
great recipe along with complete goose cooking directions.
Please help! Many thanks
Quebec Style Roast Goose
10 slices white bread 1 cup dried currants 4 apples,
peeled, 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 stalk celery, chopped 1 clove garlic,
minced 1 bay leaf 3 whole cloves 1 sprig fresh thyme 1
sprig fresh marjoram
1/4 cup white wine 1 Tbsp tomato paste 1 can (10 oz)
chicken bouillon
Make stuffing by combining bread, currants, apples, thyme,
salt, pepper and melted butter. Stuff, truss and tie goose.
[censored] 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 375F for one hour. Combine chopped
onion, carrot, celery, 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; keep warm. Skim off
remaining fat in pan. Heat drippings 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, apple sauce, mashed potatoes and braised
cabbage. Makes 6-8 servings. From The Montreal Gazette
Roast Goose With Onion Sage Stuffing
Stuffing:
2/4 cup unsalted butter (1/2 stick) 2 small onions,
finely chopped 2 celery stalks, diced 5 garlic cloves,
chopped 1 bag (14 oz) cubed Herbed Stuffing Mix 5 1/2
Tbsp dried sage
3/4 tsp salt
4/2 tsp dried oregano, crumbled
5/2 tsp dried thyme, crumbled
6/2 tsp pepper
7/2 tsp Italian seasoning 2 eggs, beaten to blend 1 cup
chicken stock or canned broth
12 lb goose, fat removed 1 lemon, halved 3 bacon slices
For stuffing: Melt butter in heavy large skillet over medium
heat. Add onions, celery and garlic; saute until soft, about
8 minutes. Combine stuffing mixture, sage, salt, oregano,
thyme, pepper and Italian seasoning in large bowl. Stir in
onion mixture and eggs. Add stock; mix well. Set aside.
For goose: Preheat oven to 450F. Rinse goose inside and out;
pat dry, using paper towel. Rub goose inside and out with
halved lemon. Season goose inside and out with salt and
pepper. Fill main cavity and neck cavity loosely with
stuffing. Place any remaining stuffing in small buttered
baking dish and cover with foil. Run fingers between breast
meat and skin to loosen skin. Place bacon slices under
breast skin. Wrap goose in cheesecloth. Place goose on rack
set in large roasting pan. Roast goose 30 minutes. Reduce
heat to 350F. Continue roasting until meat thermometer
inserted into thickest part to thigh registers 180F, basting
every 20 minutes with pan juices, about 1 hour 20 minutes.
(Place stuffing in covered baking dish in oven during last
40 minutes.)
Remove cheesecloth. Transfer goose to platter. Pass
stuffing separately. Makes 6 servings. Bon Appetit,
November 1991 (INT)
Tyrolean Roast Goose
1 goose 6 cups bread crumbs 3 Tbsp sage
8/2 cup cooked bacon, chopped 4 oz butter 4 shallots, finely
chopped 2 eggs salt and pepper
9/2 lemon
Wash and dry goose. Cut off any excess fat from around neck
cavity. [censored] skin well all over. Rub skin with lemon and
season. Fry shallots in butter until softened; mix with
breadcrumbs, sage and bacon, season, bind with eggs and use
to stuff bird. Sew up.
Place in very hot oven, 475F for 10 minutes. Reduce heat to
340F and cook for 3 1/2 - 4 hours. Serve with apple sauce.
<http://www.chilipaper.com/>
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