Roast Goose with Stuffing Good Recipes

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Roast Goose with Stuffing

"A remarkable manner to make goose. Similar to a turkey, however a miles richer tasting hen. Incredibly proper!"

Ingredients :

10 slices French bread, cut into cubes
1 cup dried currants
four apples - peeled, cored and sliced
1 tablespoon dried thyme
four tablespoons butter, melted
1 tablespoon vegetable oil
1 (10 pound) goose
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 bay leaf
3 complete cloves
1 sprig clean thyme
1 sprig sparkling marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10.Five ounce) can condensed bird broth
1 tablespoon cornstarch
1/4 cup water
salt to taste
ground black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 5H40M

In a large bowl, integrate bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
Wash goose internal and out. Pat dry. Stuff, truss, and tie goose. Prick chicken all over with fork.
Heat oil in roasting pan on top of range. Brown goose gently on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cowl, and roast at 375 ranges F (a hundred ninety tiers C) for one hour. Discard fats from roasting pan.
In a blending 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 mins according to pound, draining off fat at intervals. Add extra water as required. Transfer cooked goose to platter, and maintain heat via covering loosely with foil.
Skim off closing fat in pan, and heat drippings and vegetables on top of range until combination is decreased. Stir in white wine, tomato paste, and chook broth. Simmer for 10 to fifteen mins, then stress gravy. If important, upload a little cornstarch blended with water to thicken gravy.

Notes :

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