Roast Goose With Apricot Pear Gravy

Ingredients

12 to 15 lb. goose
1/4 tsp. salt
1/4 tsp. pepper
2 large ripe pears, cored (1 pear quartered and 1 cut in 1/2-inch pieces)
1 large onion, quartered
1 bay lear
2 cups chicken broth or water
1/2 cup whitewine
1 T. cornstarch
1/2 cup dried apricots, snipped in quarters

Directions

Place oven rack in lowest position. Heat oven to 400 degrees F. Set wire rack in a large shallow roasting pan.

Remove giblets and neck from the body cavity. Snip off excess fat from around body and neck cavities. Rinse goose and pat dry. Pierce skin with a fork, taking care not to stab meat underneath. Rub goose with salt and pepper. If desired, cut off wing tips and discard.

Place quartered perar, onion, and bay leaf in body cavity. Tie legs together.

Place on rack in pan with neck alongside. Insert a meat thermometer into center of thigh, taking care that it does not touch bone.

Roast 30 minutes. Set roasting pan on stovetop and remove melted fat with large spoon or metal (plastic could melt) bulb baster to a 1-quart heatproof bowl or glass measuring up. You'll have about 2 cups.

Roast 30 minuts longer. Reduce temperature to 325 degrees F. and roast 2 to 2 1/4 hours longer, removing fat twice, until thermometer reaches 185 degrees F.

Transfer goose to carving board and cover loosely with foil. Discard neck.

Pour fat and drippings remaining in roaster into a glass measure. Let stand until fat risesto the top. Skim off fat and reserve drippings.

Set roasting pan on 2 burners over medium heat. Add 1 3/4 cups broth, wine, and drippings. Stir with a wooden spoon, scraping up browned bits on bottom. Whisk cornstarch into remaining 1/4 cup broth. Add to pan along with cubed pear and snipped apricots. Bring to a boil; reduce heat and simmer, stirring occassionally, until gravy thickens slightly, about 5 minutes.

Servings: 8 with leftovers
Prep time: 25 minutes prep and 3 hours roasting

Nutrient Value per serving: (if available)
calories: 428
fat: 26 g,
saturated fat:
protein: 30 g.
carbohydrate: 16 g.
fiber:
sodium: 399 mg.
cholesterol: 103 g.

Posted by: Deb

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