• 6servings
  • 10minutes
  • 1169calories

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Ingredients Jump to Instructions ↓

  1. 10 slices French bread, cut into cubes

  2. 1 cup dried currants

  3. 4 apples - peeled, cored and sliced

  4. 1 tablespoon dried thyme

  5. 4 tablespoons butter, melted

  6. 1 tablespoon vegetable oil

  7. 1 (10 pound) goose

  8. 1 onion, chopped

  9. 1 carrot, chopped

  10. 1 stalk celery, chopped

  11. 1 clove garlic, minced

  12. 1 bay leaf

  13. 3 whole cloves

  14. 1 sprig fresh thyme

  15. 1 sprig fresh marjoram

  16. 1/4 cup white wine

  17. 1 teaspoon tomato paste

  18. 1 (10 1/2 ounce) can condensed chicken broth

  19. 1 tablespoon cornstarch

  20. 1/4 cup water

  21. salt to taste

  22. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine. Wash goose inside and out. Pat dry. 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 in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil. Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.


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