Weihnachtsgans

Title: Weihnachtsgans

Categories: Poultry

Yield: 20 Servings

1 10-12 lbs Oven Ready Goose

1 ts Salt

1/2 ts Pepper

4 Thyme Sprigs

4 Bay Leaves

3 Tart Apples, quartered

2 Onions, peeled, quartered

2 Celery Ribs, cut 2 inches

5 c Cold Water

6 tb Flour

1 c Beef Broth

Remove neck and giblets from goose and set aside. Remove all the fat

you can see in the cavity. Pat goose dry, rub with salt and pepper.

Place the thyme, apples, celery and onions in cavity, skewer shut with

poultry pins and tightly lace with twine. Fold the wings flat against

the back and skewer the neck skin to the back. Place the goose breast

side down in a lightly oiled large ,shallow roasting pan. Prick the

skin well all over with a fork, roast goose, uncovered, for 30 minutes

500 F, than reduce heat to

400 F and roast, uncovered

30 minutes

longer. Pour off all drippings and carefully turn goose over breast

side up, roast uncovered for 1 hour. pour drippings out of pan again

and prick the goose again with fork and put the remaining 2 cups

1 to

1/2 hour. Pour off all drippings again and reserve. Put goose on

platter ,cover with aluminum-foil like tent and let stand for 30 minutes.

6 tablespoons of fat from the pan drippings and heat for 1 minute

in heavy 10 inch skillet over low heat;add the flour and cook and 3 minutes. Measure

3 cups of giblet juice

was roasting)drippings and broth. Add to skillet and turn up the heat

and cook, whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if

desired. Traditionally served with red cabbage and mashed potatoes.

From "The New German Cookbook" typed by Brigitte Sealing

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