Quebec-Style Roast Goose
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INGREDIENTS 1 Goose, 8 to 10 pounds
10 slices white bread, cubed
1 cup dried currants
4 apples, peeled and sliced
1 tablespoon dried thyme
4 tablespoons melted butter
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
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 teaspoon tomato paste
1 (10-ounce) can chicken bouillonMAKE STUFFING - Combine bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie the 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 the goose, breast side up, add a little water, cover and roast at 375 degrees for 1 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 to 25 minutes per pound (3 to 4 hours in all), draining off fat at intervals and adding more water as required.
Transfer cooked goos to platter and keep warm. Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer 10 to 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.
Makes 6 to 8 servings