INGREDIENTS

INSTRUCTIONS

Garnish  Fresh flat leafed parsley sprigs  *Available by special order
from some butchers and by mail order from  D'Artagnan, 800-327-8246
Preheat oven to 425 degrees. Discard loose fat from goose. With a
cleaver or heavy knife cut goose neck into 2-inch pieces. Quarter 1
onion and quarter celery crosswise. Rinse goose inside and out and  pat
dry. Pierce skin of goose all over with a fork to allow fat to  drain
and help skin to become crisp. Season goose with salt and  pepper and
loosely pack neck cavity with enough bread to fill out  cavity (this
will prevent cavity skin from collapsing during  roasting). Fold neck
skin under body and fasten with a small skewer.  Fill body cavity with
quartered onion and celery and tie legs  together loosely with kitchen
string (or insert legs through slit in  lower skin flap if provided).
Cut remaining 2 onions and carrots into 2-inch pieces. Transfer goose,
breast side up, to a rack set in a deep flameproof roasting pan (at
least 2 inches, not non stick) and scatter onion and carrot pieces,
neck pieces, and giblets in pan. Roast goose in middle of oven 30
minutes. Reduce temperature to 325 degrees and carefully pour boiling
water over goose (juices may splatter). Roast goose, skimming off fat
(save fat for another use) and basting with pan juices using a metal
bulb baster every 20 minutes, 2 to 2 1/2 hours more, or until a meat
thermometer inserted in fleshy part of thigh registers 175 degrees  and
juices run clear. Transfer goose to a heated platter. Remove  skewer
and discard string. Keep goose warm, loosely covered with foil.  With a
slotted spoon discard vegetables, neck pieces, and giblets  from pan.
Spoon off fat from pan juices and reserve. On top of stove  deglaze pan
with white wine and Port over moderately high heat,  scraping up brown
bits, and boil mixture until reduced by about half.  In a 2 1/2 to
3-quart heavy saucepan whisk together 1/4 cup reserved  fat (save
remainder for another use) and flour and cook roux over  moderately low
heat, whisking, 3 minutes. Add Port mixture and broth  in a stream,
whisking to prevent lumps, and bring gravy to a boil,  whisking
constantly. Simmer gravy, whisking frequently, 5 minutes, or  until
thickened. Season gravy with salt and pepper. Transfer gravy to  a
heated sauceboat. Garnish goose with parsley.  Yield: 8 servings
Notes: Recipe courtesy of Gourmet Magazine  Recipe by: Cooking Live
Show #9028  Posted to MC-Recipe Digest V1 #968 by "Angele and Jon
Freeman"  <jfreeman@comteck.com> on Dec 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1317
Calories From Fat: 308
Total Fat: 34.1g
Cholesterol: 0mg
Sodium: 2992.7mg
Potassium: 2233.3mg
Carbohydrates: 175g
Fiber: 14.7g
Sugar: 57.5g
Protein: 36.2g