Roast Goose

Total Time: 3 hrs 10 mins Preparation Time: 40 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (12 lb) goose
• 1 head garlic, cut in half
• 1 small onion, cut in half
• 1 lemon, cut in half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup marsala or 1/3 cup other sweet wine
• 2 cups canned chicken broth
• 1 cup pitted prune, halved

Recipe

• 1 place the oven rack in lowest position, and preheat your oven to 425f.
• 2 trim and discard any excess fat around the goose's neck and cavity.
• 3 rinse the bird with cool water.
• 4 taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
• 5 place the garlic, onion and lemon halves in the cavity.
• 6 tie the legs together to close the cavity.
• 7 season the bird with the salt and pepper and place breast up in a roasting pan.
• 8 place the neck next to the goose.
• 9 roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
• 10 this saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
• 11 reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
• 12 remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
• 13 discard the neck.
• 14 pour off any further excess fat, and place the pan on a burner over medium heat.
• 15 add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
• 16 add the broth, and reduce to a thinish gravy consistency.
• 17 add the prunes, cook for 5 minutes, or until the fruit has plumped up.
• 18 check for seasonings and serve with the goose meat.
• 19 discard the cavity filling.