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Roast Goose with Stuffing

"A awesome manner to make goose. Similar to a turkey, but a miles richer tasting chook. Incredibly properly!"

Ingredients :

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

Instructions :

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

In a big bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.
Wash goose interior and out. Pat dry. Stuff, truss, and tie goose. Prick hen throughout with fork.
Heat oil in roasting pan on top of range. Brown goose gently on all sides, then drain off pan drippings. Set goose breast facet up in roasting pan. Add a touch water, cover, and roast at 375 tiers F (a hundred ninety degrees C) for one hour. Discard fat from roasting pan.
In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting exposed for 20 to twenty-five minutes in step with pound, draining off fats at durations. Add greater water as required. Transfer cooked goose to platter, and maintain warm with the aid of covering loosely with foil.
Skim off final fat in pan, and heat drippings and veggies on pinnacle of stove until mixture is reduced. Stir in white wine, tomato paste, and chook broth. Simmer for 10 to fifteen mins, then stress gravy. If essential, upload a little cornstarch mixed with water to thicken gravy.

Notes :

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