Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Goose Recipe December 19, 2006

Christmas Recipes – Christmas Goose Recipe

12 to 14 lb. goose, left at room temperature 1 hour before cooking
1 medium-size bulb (head) garlic, cut in half
1 small onion, cut in half
1 lemon or small orange, cut in half
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup sweet red wine, such as port, sherry or marsala, or apple  juice
1 Tbs. cornstarch
1/3 cup water
2 cups canned beef broth
1 cup pitted prunes, halved

Place oven rack in lowest position.  Heat oven to 425. 

Remove  giblets, neck and any excess fat from around goose’s body

and neck cavities,  cutting with a small sharp knife when necessary. 

Discard fat.  Rinse  bird inside and out with cool water. 

Taking care not to stab the flesh,  pierce skin all over with a fork;

this will help render fat from skin. 

Cut  off wing tips and discard. 

Put garlic, onion and lemon halves in body  cavity. 

Tie ends of drumsticks together to close cavity. 

Rub bird  with salt and pepper.  Place breast up directly in a roasting pan.  

Rinse neck; place next to goose. 

Roast 30 minutes, then place roasting pan  on stovetop. 

With a large spoon or a bulb baster, remove fat from pan to a 

1-quart heatproof bowl or glass measuring cup;

you will remove about 2  cups. 

Turn bird breast-side down; roast 30 minutes longer,

repeat removing  fat and turn breast-side up. 

Roast 30 minutes more, remove fat but do not  turn bird over. 

(There should be a total of 4 cups removed fat; see Note.)

Reduce oven temperature to 325.  Roast good about 1-1/2 hours longer  or

until a meat thermometer inserted into center of thigh next to body

(not  touching bone) registers 185F. 

Remove bird to a carving board; cover  loosely with foil. 

Discard neck.  Pour pan drippings into a heatproof  container and discard
when cool.  Place roasting pan on burner over medium  heat. 

Add wine and stir with a wooden spoon, scraping up any browned  bits. 

When mixture darkens and becomes syrupy, stir cornstarch into water 

until blended, then whisk into wine mixture. 

Boil 1 minute; whisk in broth  and stir in prunes. 

Cook, stirring occasionally, 5 minutes or until fruit 

has plumped and sauce is slightly thickened.

NOTE: This fat is wonderful for frying potatoes (store in the  fridge). 

But go easy: It is fat, after all.

Original Source: Woman’s Day, 12/19/95