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Quebec-style Roast Goose 10 ea Slices, White Bread 1 c Dried Currants 4 ea Apples, Peeled, Sliced 1 tb Dried Thyme 4 tb Melted Butter 1 tb Vegetable Oil 1 ea Goose (8 - 10 lbs) 1 ea Chopped Onion 1 ea Chopped Carrot 1 ea Chopped Stalk of Celery 1 ea Clove, Garlic, minced 1 ea Bay Leaf 3 ea Whole Cloves 1 ea Sprig, Fresh Thyme 1 ea Sprig, Fresh Marjoram 1/4 c White Wine 1 ts Tomato Paste 1 cn 10 oz Chicken Bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and 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. ----------------------------------------------------------- Roast Goose with Wild Rice & Chestnut Stuffing Serves: 8 Work Time: 2 hours Total Time: 5 hours 1 12-pound fresh or frozen (thawed) goose 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper garnish: fresh rosemary or parsley sprigs, small pears or apples, champagne or seedless grapes, and lemon leaves 1. Prepare Wild Rice & Chestnut Stuffing. 2. Remove giblets and neck from goose, refrigerate or freeze to use in soup another day. Discard fat from body cavity, rinse goose with running cold water and drain well. 3. Fasten neck skin to back with 1 or 2 skewers. With goose breast-side up, lift wings toward neck, then fold them under back of goose so they stay in place. Spoon Wild Rice & Chestnut Stuffing into body cavity. With string, tie legs and tail together. 4. Place goose, breast-side up, on rack in large roasting pan, with two-tine fork, prick skin in several places to drain fat during roasting. 5. In cup, mix salt and pepper, use to rub over goose. 6. Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone. Roast goose in 350 degrees F oven 3 hours or until meat thermometer reaches 180 to 185 degrees F. 7. To serve, place goose on large platter, let stand 10 minutes for easier carving. If you like, garnish platter with fresh rosemary or parsley sprigs, small pears or apples, champagne or seedless grapes, and lemon leaves ------------------ Wild Rice & Chestnut Stuffing Serves: 8 Work Time: 1 hour 25 minutes Total Time: 2 hours 2 tablespoons margarine or butter 1 large Granny Smith apple, peeled, cored, and chopped 1 large celery stalk, diced 1 medium-size carrot, diced 1 small onion, diced 1/4 teaspoon dried thyme leaves salt and pepper two 13 3/4- to 14 1/2-ounce cans chicken broth one 4-ounce package wild rice 1 cup parboiled rice 1 pound chestnuts 1. In 3-quart saucepan over medium heat, in 1 tablespoon hot margarine or butter, cook 1 large Granny Smith apple, peeled, cored, and chopped, until softened. With slotted spoon, remove cooked apple to small bowl, set aside. 2. In same saucepan, in 1 tablespoon additional hot margarine or butter, cook 1 large celery stalk, diced, 1 medium-size carrot, diced, 1 small onion, diced, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme leaves, stirring frequently, until vegetables are tender-crisp and golden. 3. Stir in two 13 3/4- to 14 1/2-ounce cans chicken broth and one 4-ounce package wild rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 35 minutes. 4. Stir in 1 cup parboiled rice, over high heat, heat to boiling. Reduce heat to low, cover and simmer 25 minutes longer or until liquid is absorbed and white and wild rice are tender. 5. While rice is cooking, prepare chestnuts: In 4-quart saucepan over high heat, heat 1 pound chestnuts and enough water to cover to boiling. Reduce heat to medium, cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat, set chestnut meat aside. Discard cooking water in saucepan. 6. When rice is done, stir in chestnuts and cooked apple. 7. Spoon stuffing into body cavity of Roast Goose or other holiday bird and continue cooking according to recipe directions ------------------------------------------------------------------- An Absolutely Perfect Roast Goose Yield: 12 Servings 1 10 to 12 lb. goose, either fresh or frozen and thawed I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat! A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accomodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours. When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in "94" that seemed to be well liked. The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sauteed onion, plenty of salt and freshly ground pepper. Now you salt and pepper the bird insdie and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it's breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1 1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour. Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth. ----------------------------------------------------------------------------------------- Windsor Canadian Goose 1 Goose; 6-8 lb 1 quart Buttermilk 8 ounces Dried pitted prunes 2 Apples; sliced 5 slices Bacon Butter Sauce 1/2 cup Butter 1/4 cup Flour 3/4 cup Broth 1 cup Sour cream 4 Tablespoon Currant jelly Soak goose in buttermilk at least 4 hr. Remove, rinse, and drain. Stuff with prunes and apples. Truss and wrap in bacon (this is a wild goose, remember? M's note) Cover tightly with foil. Bake at 325 for 3 hours or until tender. Remove foil and baste with butter to brown. Melt butter in saucepan. Whisk in flour. Add broth and heat until thickened. Just before serving, add jelly and sour cream. Remove fruit from goose and arrange on a platter around the goose. Pass the sauce. Yield: 4 Servings