|
ROAST GOOSE
1 goose (about 10 pounds)
2 pounds yellow potatoes
1 celery stalk (optional)
2 scrubbed carrots (optional)
5 parsley sprigs (optional)
3 ounces unsalted butter
6 ounces lean bacon, chopped (optional)
1 teaspoon dried marjoram
Salt and pepper to taste
1/2 lemon
1/2 to 3/4 cup chicken broth or goose stock
1 teaspoon cornstarch (optional)
Cook whole potatoes until tender, cool until tepid, then peel and cut into 1-inch cubes, set aside in a bowl. While potatoes are cooking, remove giblets, wing tips and neck from the goose. To make goose stock, place them in a saucepan, cover with about 3 cups of water, 3/4 teaspoon salt and add celery, carrots and parsley, bring to a boil, then reduce heat and simmer for 1 hour.
Melt butter in a medium skillet, add bacon and partially cooked, chopped giblets, cook (stir occasionally) until bacon is lightly crisped. Add skillet contents to bowl with potatoes, mix in marjoram and season with salt and pepper to taste.
Rinse goose, dry well and let sit at room temperature for 20 to 30 minutes to make sure skin is completely dry.
Preheat oven to 400 degrees. Rub goose inside and out with lemon, season with salt and pepper to taste, stuff potato mixture into both cavities and sew shut with kitchen twine or secure with skewers. Tie wings and legs together with kitchen twine.
Place goose breast-side down on a rack in a large roasting pan, prick back skin in a dozen places (do not to penetrate meat). Roast for 30 minutes, reduce oven temperature to 350 degrees, then prick a few more times and baste with a few spoons of hot water and pan drippings. Roast for another 30 minutes, remove excess fat with a baster and turn goose, Prick breast skin around the edges, baste with hot water and drippings. Repeat this process every 30 minutes, removing excess fat (may be used for confit or to season cabbage dishes).
When goose reaches 165 degrees, increase oven temperature to 425 degrees. Baste goose with 1/2 cup hot water mixed with 1 tsp salt, repeat every 10 minutes until skin is crisp and nicely brown. Remove goose to a carving board, tent loosely with foil and let rest for 20 to 30 minutes. Pour off accumulated fat before carving.
Remove as much fat as possible from pan, leaving only the brown bits sticking to the pan. Immediately refrigerate juices from pan to easily can separate and remove the fat. Place pan over stove burners on medium heat, add stock, and bring to a boil, scrape browned bits in pan, then pour into a small saucepan, add degreased pan drippings and boil down until slightly thickened. (For thicker gravy, add 1 tsp cornstarch dissolved in a few tablespoons of broth.) Pour into a warmed gravy boat and keep warm.
Remove stuffing to a warmed serving dish and carve goose. Serves 6. |
