|
Ingredients (Serves 6) |
|
1 10-lb. goose |
|
Salt and pepper |
|
1 tsp. dried thyme |
|
½ tsp. dried rosemary |
|
½ tsp. dried sage |
|
1 red onion |
Up to 1 cup chicken stock
or canned broth |
2 Tbs. flour or 1 Tbs.
cornstarch or
arrowroot |
|
2/3 cup cider |
|
 Heat oven to 350 degrees.
Cut off wing tips from goose and reserve with neck and all the
giblets except the liver.
Combine 2 tsp. salt, ½ tsp. pepper, ½ tsp.
of the thyme, the rosemary, and sage. Rub spice mixture in cavity and
over skin of bird. Chop onion and put in cavity. Truss if desired.
Set goose, breast side up, in a roasting pan with wing tips, neck,
and giblets. Tent loosely with foil. Roast until meat thermometer
registers 180 degrees when stuck into the inside of the thigh, about 2 ½
hours in all. Uncover for the last half-hour.
Transfer goose to a carving board. Skim fat from pan juices, measure
juices and add stock to make 1 cup. Dissolve flour in about 1/3 cup of
this liquid and add to pan with remaining liquid. Spoon onion from
cavity and add to pan with remaining ½ tsp. thyme. Bring to a boil,
stirring and scraping up browned bits from bottom of pan. Add cider and
boil 1 minute or until thickened. Remove wing tips, neck, and giblets.
Taste for seasoning and add salt and pepper as needed.
Carve goose and serve with sauce. |
