| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Goose, Famous eate, Holidays |
1 |
Servings |
INGREDIENTS
| 2 |
|
4-6 pound geese; oven ready, * see note |
|
|
Salt and pepper; to taste |
| 6 |
|
Ribs celery; cut into chunks |
| 1 |
|
Onion; cut into large wedge |
| 2 |
c |
Chicken stock; or veal stock |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Butter; or to taste |
|
|
Hazelnut Stuffing; * see recipe |
|
|
Toasted hazelnuts or walnuts; for garnish |
|
|
Sage or parsley sprigs; for garnish |
INSTRUCTIONS
* Or, substitute one 10 - 12 lb. goose. Roast 3 - 3.5 hours or until meat
thermometer register 180 degrees when inserted into thickest portion of
meat between breast and thigh.
Sprinkle cavities of geese with salt and pepper. Place celery and onion in
bottom of large roasting pan; top with geese. Roast in 325-degree oven for
2 - 2 1/2 hours or until meat thermometer registers 180 degrees when
inserted into thickest portion of meat between breast and thigh. During
last half hour of roasting, brush geese generously with pan drippings to
glaze. Remove geese to large platter; cover with foil to keep warm. Remove
roasted vegetables to 3-quart saucepan. Add veal stock and wine; stirring
frequently, bring to boil over medium-high heat. Reduce heat, cover, and
simmer 20 minutes. Pour stock mixture through a fine strainer or colander
lined with damp cheese cloth; discard vegetables. Whisk butter and salt and
pepper to taste into sauce. Carve geese and serve with sauce and Hazelnut
Stuffing. Garnish with nuts and sage.
Recipe by: Bailiwick Inn
Posted to TNT Recipes Digest, Vol 01, Nr 950 by vu-man@juno.com (V U Man)
on Jan 18, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”