*  Exported from  MasterCook II  *

                               Roast Goose

Recipe By     : Bon Apetit - December 1994
Serving Size  : 4    Preparation Time :3:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  Kilograms     Goose -- (7.7 pounds)

1)  Remove giblets to a saucepan and simmer them to make a stock for gravy.

2)  Wash goose inside and out and dry with kitchen paper.

3)  Preheat oven to 220° C (425° F).  Use hot air.

4)  Prick breast of goose several times with a fork.  Pat the goose dry with kitchen paper.  Rub goose all over with a mixture of salt and pepper.

5)  Place the goose on a rack in a roasting tray.  Put the roasting tray so that the goose is positioned in the center of the oven and roast for 15 minutes.

6)  Bring 2 cups of water to simmer in a saucepan during the first 15 minutes.

7)  Reduce the oven temperature to 180° C (350° F).  Remove fat from the roasting pan with a bulb baster, then baste the goose with some of the simmering water.  Continue removing fat from the pan and inside the goose and basting the goose with simmering water every 20 minutes.

8)  Roast the goose until it is brown and a thermometer inserted into the thickest part of the thigh registers 175° F.

9)  When goose is done, drain any liquid from inside the goose into the roasting pan and transfer the goose to a serving platter.  Tent with foil.

10)  Skim any fat from the surface of the pan juices before making gravy.

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Serving Ideas : Serve with mashed potatoes and applesauce.