Roast Goose with Stuffing Best Dishes

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Roast Goose with Stuffing

"A excellent manner to make goose. Similar to a turkey, however a miles richer tasting chicken. Incredibly right!"

Ingredients :

10 slices French bread, reduce into cubes
1 cup dried currants
4 apples - peeled, cored and sliced
1 tablespoon dried thyme
4 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
three entire cloves
1 sprig clean thyme
1 sprig fresh marjoram
1/4 cup white wine
1 teaspoon tomato paste
1 (10.5 ounce) can condensed bird broth
1 tablespoon cornstarch
1/4 cup water
salt to flavor
ground black pepper to taste

Instructions :

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

In a huge 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 chicken all over with fork.
Heat oil in roasting pan on pinnacle of stove. Brown goose lightly on all aspects, 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 tiers C) for one hour. Discard fats from roasting pan.
In a blending bowl, integrate chopped onion, carrot, celery, garlic, bay leaf, cloves, sparkling thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 mins in keeping with pound, draining off fat at intervals. Add greater water as required. Transfer cooked goose to platter, and hold warm by means of protecting loosely with foil.
Skim off ultimate 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 mins, then pressure gravy. If vital, add a touch cornstarch combined with water to thicken gravy.

Notes :

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