Description
Step by step goose recipe was originally printed in bon appetit (december 1983)
Ingredients
- Goose
- Salt
- Pepper
- Thyme
- Parsley
- Apples
- Onions
- Celery
- Water
- Flour
- Beef Broth
Instructions
- Remove neck and giblets from goose
- Set aside
- Trim extra fat from neck and tail
- Rub inside and out with salt and pepper
- Add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity
- Repeat with remaining apples, onions, celery, thyme and parsley
- Skewer cavity closed and lace tightly
- Fold wings against back
- Preheat oven to 500-degrees f
- Set goose in pan breast side down
- Prick skin well
- Roast 30 minutes
- Reduce oven temp to 400-degrees f
- And continue roasting for 30 minutes
- Turn goose over
- Prick again
- Roast 1 hour
- While goose is cooking, bring neck, giblets and 3 cups of water to simmer over medium low heat
- Simmer 10 minutes
- Remove liver and set aside
- Reduce heat to low and continue cooking for 1 1 / 2 hours
- Drain
- Set giblets aside
- Discard neck
- Pour drippings from goose and set aside
- Prick again
- Pour 2 cups water in pan
- Continue cooking for 1- 1 / 2 hours
- Pour drippings from pan and set aside
- Let goose stand 20-30 minutes
- While goose is resting, chop liver and giblets
- Skim 6 tb fat from drippings and heat in pan over low heat
- Stir in 3 tb flour and cook for 3 minutes
- Degrease drippings and add to broth
- Add enough beef broth to equal 3 cups
- Add to pan
- Increase heat to med
- High and cook until thick
- Blend in chopped giblets and liver
- Add salt and pepper to taste
- Cook over low heat
- Remove trusing thread and pins from goose
- Throw away stuffing