Recipe 4 All: Quebec-Style Roast Goose Recipe — Every recipe in the World on this site.

Recipe 4 All: Quebec-Style Roast Goose Recipe

Quebec-Style Roast Goose

Yield: 6 Servings
10  Slices, White Bread
1cups Dried Currants
4  Apples, Peeled, Sliced
1tablespoon Dried Thyme
4tablespoon Melted Butter
1tablespoon Vegetable Oil
1  Goose (8 - 10 lbs)
1  Chopped Onion
1  Chopped Carrot
1  Chopped Stalk of Celery
1  Clove, Garlic, minced
1  Bay Leaf
3  Whole Cloves
1  Sprig, Fresh Thyme
1  Sprig, Fresh Marjoram
¼cups White Wine
1teaspoon Tomato Paste
1can 10 oz Chicken Bouillon

melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19.

Your Quebec-Style Roast Goose is ready. Buon appetito!

Related recipes: Main dish, Meat

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy