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Ingredients
- 1 10-pound goose
- 1/2 teaspoon dried sage
- 3 onions, sliced
- 2 tablespoons chopped parsley
- 2 apples, sliced
- 3 cups water
- 2 strips of bacon
- 1 cup red wine
- 1 celery rib, sliced
- 1 tablespoon cornstarch
- 1 carrot, peeled and sliced
- 2 tablespoons cold water
- 1 bay leaf
- 1/2 teaspoon dried thyme
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Recipe Info
Category : Meat/Poultry
Rating : 5
Contributor : kburchill
Print Recipe
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Directions
Soak one plucked, cleaned goose overnight
in salted water. Rinse and dry.
Stuff goose with two each sliced onions and apples. Place breast side up in open
roaster pan and cover with strips of bacon.
Cook in a 475°F oven until the bacon is
crisp. Drain the fat and remove the bacon
from the goose.
Add remaining sliced onion, carrot, celery
rib, bay leaf, spices, water, and red wine.
Cover the pan and roast at 375°F 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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