- 8 pound goose
- 2 pound apples
- 1 pound carrot
- 1 pound leaf
- 1 tablespoon thyme
- 1 cup red wine
- 1 pinch kosher salt
- 3 pinch onions
- 2 slice bacon
- 1 slice stalk
- 3 sprig parsley
- 4 cup chicken stock
- 1 tablespoon cornstarch
Soak the cleaned and plucked goose overnight, in well-salted water.
(If wild goose is not available, commercially raised goose may be substituted.)
Rinse and dry the goose, then stuff with the 2 apples and 2 onions.
Cut the apples and onions into quarters before stuffing them into the goose.
Place the goose, breast side up, in a roasting pan.
Place two strips of thick-sliced bacon on top of the goose and cover with a lid.
(Use foil if lid is not available.)
Brown in a 475 degree oven until bacon is crisp.
Remove the fat from the drippings in the bottom of the roasting pan, and discard.
Also remove bacon and discard.
Add to the pan: 1 onion, the carrot, celery, bay leaf, parsley, thyme, chicken stock and red wine.
Re-cover the pan and continue roasting in the oven at 375 degrees.
Roast for about 2 hours, basting often.
The goose is done when the meat easily pulls off the bone.
Uncover and brown for 20 minutes at 475 degrees.
Remove goose from roaster.
Discard apples and onions.
Strain the pan drippings into a sauce pan.
Over low heat, thicken the mixture with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
Serve with seasonal vegetable and Apricot Stuffing (recipe below).