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Ingredients (Serves 8) |
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1 12 to 14 lb goose |
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¼ tsp each salt and pepper |
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2 large ripe pears, cored (1 pear quartered, the other cut in ½-in
cubes) |
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1 large onion, quartered |
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1 bay leaf |
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2 cups chicken broth or water |
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½ cup white wine |
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1 Tbsp cornstarch |
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½ cup dried apricots, snipped in quarters |
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Place oven rack in lowest position. Heat to 400 degrees F. Set a wire
rack in a large, shallow roasting pan.
Remove giblets and neck from body cavity. Snip off excess fat from
around body and neck cavities. Rinse goose and pat dry. Pierce skin with
a fork, taking care not to stab meat underneath. Rub with salt and
pepper. If desired, cut off wing tips and discard. Place quartered pear,
the onion, and bay leaf in body cavity. Tie legs together.
Place on rack in pan with neck alongside. Insert a meat thermometer into
center of thigh (not touching bone.)
Roast 30 minutes. Set roasting pan on stovetop. Remove melted fat with
large spoon or metal (plastic may melt) bulb baster to a 1-qt heatproof
bowl or glass measuring cup (you'll have about 2 cups).
Roast 30 minutes longer. Reduce temperature to 325 degrees F and roast 2
to 2 ¼ hours longer, removing fat twice, until thermometer registers 185
degrees F.
Transfer goose to carving board; cover loosely with foil. Discard neck.
Pour fat and drippings remaining in pan into a glass measure. Let stand
until fat rises to top. Skim off fat; reserve drippings.
Set roasting pan on 2 burners over medium heat. Add 1 ¾ cups of the
broth, the wine and drippings to pan. Stir with a wooden spoon, scraping
up browned bits on bottom. Whisk cornstarch into remaining ¼ cup broth;
add to pan along with cubed pear and snipped apricots. Bring to a boil;
reduce heat and simmer, stirring occasionally, until gravy thickens
slightly, about 5 minutes |
