Roast Goose With Sage And Onion Stuffing
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Goose fat||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
Wash and dry 1 (8 to 10-lb.) goose.
Fill neck cavity with 1 cup Sage and Onion Stuffing and secure neck skin to back of bird with a metal or wooden skewer.
Fill body cavity with remaining stuffing and close opening.
Prick entire surface of goose with a sharp-tined fork.
Place goose, breast side up, in roasting pan.
Pour 1 cup each dry white wine and water into pan and add 1/2 cup chopped onion and 1 garlic clove, sliced.
Roast 30 minutes to the pound at 325Â°, basting every 30 minutes. (If goose becomes browned to your liking before cooking time is completed, cover loosely with foil.)
Remove goose from oven and allow to rest for 15 minutes before carving.
Skim fat from pan drippings, reserving 2 tablespoons.
Pour off pan drippings and add enough chicken broth to make up 3 cups liquid.
Return reserved 2 tablespoons goose fat to roasting pan and, while off heat, add 6 tablespoons flour, blending until smooth.
Stir in 3 cups liquid and cook, stirring, over medium heat until mixture comes to a boil and is thickened.
Strain and add salt and pepper to taste.