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Filed Under Main DishGoose
Quebec-style Roast Goose

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Canada Canada
Shared by: Pamela M.

10 slices White bread
1 cup Dried currants
4 medium peeled, sliced Apples
1 tablespoon dried Thyme
4 tablespoons melted Butter
1 whole 8-10 lbs. Goose
1 tablespoon Vegetable oil
1 medium chopped Onion
1 large chopped Carrot
1 stalk chopped Celery
1 clove minced Garlic
1 each Bay leaf
3 whole Cloves
1 sprig fresh Marjoram
1/4 cup White wine
1 teaspoon Tomato paste
10 ounces Chicken bouillon

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6 Hours

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Make stuffing by combining bread, currants, apples, thyme and melted butter. Stuff, truss and tie goose. Prick bird all over with fork.

Heat oil in roasting pan on top of stove, brown goose lightly on all sides then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375°F for 1 hour.

Combine chopped onion, carrot, celery, garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm.

Skim off remaining fat in pan and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy.

A little cornstarch mixed with water may be blended in to thicken gravy, if desired.

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