| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike02 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Honey |
| 1 |
c |
White vinegar |
|
|
Water to cover the goose -; (4 to 6 qts) |
| 1 |
|
Fresh goose; (10 to 12 lbs) |
| 2 |
tb |
Salt |
| 2 |
tb |
Freshly-ground black pepper |
| 2 |
|
Bay leaves |
| 2 |
tb |
Dried thyme |
| 2 |
tb |
Dried rosemary |
| 4 |
|
Garlic cloves |
| 1 |
sm |
Onion |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Flour |
| 3 |
c |
Chicken stock |
INSTRUCTIONS
Place the honey, vinegar, and water in a pot large enough to hold the
goose, submerged. Bring the liquid to the boil and add the raw goose to the
pot. Return to the boil, reduce the heat and cook the goose at a strong
simmer for 20 minutes to render some of the grease as well as begin to
tenderize the normally chewy bird. Remove the goose from the liquid and
allow to cool at room temperature for 20 to 30 minutes, or until cool
enough to handle. Preheat oven to 325 degrees. Prick the goose skin all
around the carcass. Season the cavity with half of the salt and pepper, add
the herbs, onion and garlic. Truss the legs and season the outside of the
goose with the remaining salt and pepper and the olive oil. Preheat a heavy
roasting pan for 10 minutes. Place the goose, breast-side down, on a rack
in the roasting pan and roast in the oven, skimming the fat and reserving
it for another use, for 1 hour and 30 minutes. Turn the goose breast-side
up and roast, basting it with pan juices and skimming the fat, for 1 hour
and 30 minutes to 2 hours more, or until the juices run clear when the
fleshy part of the thigh is pricked with a fork and a meat thermometer
inserted in the fleshy part of the thigh registers 165 degrees. Transfer
the goose to a platter, remove the trussing string, and keep the goose
warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the
pan juices, add the flour, and cook the roux over moderately low heat,
stirring, until it has browned slightly. Add the stock in a stream,
whisking, and simmer the mixture, stirring occasionally, for 20 minutes.
Season with salt and pepper and strain the gravy into a heated sauceboat.
This recipe yields 6 to 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B27 broadcast 12-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
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