|
Ingredients (Serves 8) |
1 12-pound fresh or
thawed goose |
|
¾ teaspoon salt |
¼ teaspoon ground
white pepper |
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1 large onion, chopped |
¼ cup unsifted all-purpose
flour |
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2 cups water |
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1 cup dry white wine |
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Fresh parsley, sage, and
thyme sprigs
(optional) |
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Heat oven to 400 degrees F. Remove neck and giblets from goose; wrap and
refrigerate for another use. Remove and discard excess fat from neck and
body cavities.
With small metal skewer, fasten goose's neck skin to its back. Place
goose, breast side up, on wire rack in shallow roasting pan. With tines
of fork, pierce skin of goose well. Sprinkle skin and cavity of goose
with ½ teaspoon salt and the pepper; spoon onion into cavity. Push legs
under band of skin, if present, or tie together with string. Insert
ovenproof meat thermometer into inside thigh muscle, being careful not
to rest it against the bone.
Roast goose, uncovered, on lowest rack for 1 hour. Remove fat from pan
and reserve for another use. Reduce oven temperature to 325 degrees F
and continue roasting goose 2 to 2 ½ hours-or until thermometer inserted
into thigh registers 185 degrees F. During roasting, remove accumulated
fat from roasting pan at 30-minute intervals. Transfer goose to large
platter; let stand 15 minutes before carving.
Meanwhile, make gravy; skim off and reserve for another use all but 3
tablespoons fat from drippings in roasting pan. With wire whisk, stir
flour into fat remaining in pan until well mixed. Gradually stir in
water, wine, and remaining ¼ teaspoon salt until smooth. Place roasting
pan over medium-low heat and cook, stirring to loosen browned-on bits,
until gravy is thickened and bubbly. Cook 2 minutes longer. Strain gravy
into 1 ½-quart saucepan and keep warm over very low heat until ready to
serve-no more than 15 minutes.
To serve, arrange fresh parsley, sage, and thyme sprigs in opening of
body cavity and around goose, if desired. Carve goose and serve with
gravy. |
