Ingredients Jump to Instructions ↓

  1. 1 (approxiately 10-pound) goose

  2. 2 onions, sliced

  3. 2 apples, sliced

  4. 2 strips of bacon

  5. 1 onion, sliced

  6. 1 carrot, peeled and sliced

  7. 1 celery rib, sliced

  8. 1 bay leaf

  9. 2 tablespoons chopped flat-leaf parsley

  10. 1/2 teaspoon dried thyme

  11. 2 cups vegetable consomme

  12. 3 cups water

  13. 1 cup red wine

  14. 1 tablespoon cornstarch

  15. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Soak 1 plucked, cleaned goose overnight in salted water. Rinse and dry. Stuff goose with sliced onions and sliced apples. Place breast side up in open roaster pan and cover with strips of bacon. Roast in a 475°F (245°C) oven until the bacon is crisp. Drain the fat and remove the bacon from the goose. Add to the pan, sliced onion, sliced carrot, sliced celery rib, bay leaf, parsley, thyme, vegetable consomme, water, and red wine. Cover the pan and roast at lowered temperature of 375°F (190°C) for 2 to 2 1/2 hours, basting often, until tender. Remove and discard the stuffing. Strain the gravy and thicken with cornstarch mixed with cold water.


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