Brandied Roast Goose

Schiltz Goose Farms: America's Leading Producer of Geese and Fine Geese Products!

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Brandied Roast Goose

From First for Women Magazine - 12/14/98 Issue

Ingredients (Serves 10)

1 fresh goose (about 14 lbs.)
giblets removed

1 lemon, quartered

4 garlic cloves, unpeeled

1 tsp. each salt and pepper

11 oz. mixed dried fruit

2 cups chicken broth

Ľ cup brandy

Heat oven to 350 degrees F. Place goose on rack in roasting pan.

With fork, prick goose skin, taking care not to pierce meat; stuff cavity with lemon and garlic. Sprinkle with salt and pepper; tie legs with kitchen twine. Roast 2 ˝ hours or until thermometer inserted in thickest part of thigh registers 170 degrees F. Cover with foil if browning too quickly; periodically skim fat from pan.

Transfer goose to serving platter; cover with foil and let stand at least 15 minutes before carving.

Meanwhile, pour pan drippings into measuring cup; let stand 5 minutes or until fat separates. Return 2 Tbs. fat to roasting pan; skim and discard remaining fat. Place pan over two burners set at medium heat. Stir in pan drippings and remaining ingredients; bring to a boil, scraping up any browned bits. Boil 10 minutes or until slightly thickened. Serve with goose.

Work time: 20 min. Total time: 3 hrs. 15 min.

Notes:

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