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Ingredients (Serves 8) |
1 12-14 pound goose,
fat removed from cavity,
giblets and neck reserved |
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2 tablespoons vegetable oil |
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3 cups chopped onions |
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1 cup chopped carrots |
6 sprigs fresh thyme or
1 teaspoon dried |
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6 sprigs fresh parsley |
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2 bay leaves |
3 cups (or more) canned
low-salt chicken broth |
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4 cups water |
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1 cup tawny Port |
2 ½ tablespoons chopped
fresh thyme or
2 ¼ teaspoons dried |
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3 tablespoons
cornstarch |
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Frequent basting with simmering water helps render the fat under the
skin of the goose (the meat itself is quite lean).
Discard goose liver. Chop reserved heart and gizzards. Cut neck into
2-inch lengths. Heat oil in heavy large Dutch oven over medium heat. Add
heart, gizzards and neck; sauté until brown, about 15 minutes. Add
onions, carrots, thyme sprigs, parsley and bay leaves; sauté until
golden, scraping bottom of pan occasionally, about 20 minutes. Add 3
cups broth and 2 cups water. Bring to simmer. Cover partially; simmer 1
hour 15 minutes, skimming surface occasionally.
Strain stock into large measuring cup; discard solids. Skim any fat from
surface of stock. Add more chicken broth to stock to measure 4 cups. Set
aside. (Can be prepared 1 day ahead &
refrigerated).
Position rack in center of oven and preheat to 425 degrees F. Using
tines of fork, pierce skin on breast of goose several times. Pat goose
dry with paper towels. Place goose on rack in shallow baking pan. Roast
15 minutes.
Bring 2 cups water to simmer in small saucepan. Reduce oven temperature
to 350 degrees F. Using bulb baster, remove fat from roasting pan. Baste
goose with simmering water. Return goose to oven. Continue roasting
until goose is brown and thermometer inserted into thickest part of
thigh (without touching bone) registers 175 degrees F., removing fat
from pan and inside goose and basting with simmering water every 20
minutes, about 2 hours 45 minutes. Drain any liquid from inside goose
into roasting pan. Transfer goose to carving board, sprinkle with salt
and pepper. Tent with foil.
Skim any fat from surface of pan juices. Place pan over high heat. Add ¾
cup Port and chopped thyme to pan and boil until reduced to glaze
consistency, scraping bottom of pan, about 5 minutes. Whisk remaining ¼
cup Port and cornstarch in small bowl until smooth. Add stock and
cornstarch mixture to pan. Bring to boil, stirring constantly. Reduce
heat and simmer until gravy thickens, whisking constantly, about 5
minutes. Strain into serving dish. |
