Quebec-style roast goose

Yield: 6 servings

Measure Ingredient
10 eaches Slices, White Bread
1 cup Dried Currants
4 eaches Apples, Peeled, Sliced
1 tablespoon Dried Thyme
4 tablespoons Melted Butter
1 tablespoon Vegetable Oil
1 each Goose (8 - 10 lbs)
1 each Chopped Onion
1 each Chopped Carrot
1 each Chopped Stalk of Celery
1 each Clove, Garlic, minced
1 each Bay Leaf
3 eaches Whole Cloves
1 each Sprig, Fresh Thyme
1 each Sprig, Fresh Marjoram
¼ cup White Wine
1 teaspoon 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. 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 cabbage. Six to eight servings. From The Gazette 90/12/19.

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