Title: Quebec-style roast goose
 Categories: Main dish, Canadian, Chicken
      Yield: 6 Servings
 
     10 sl White Bread
      1 c  Dried Currants
      4    Apples; Peeled, Sliced
      1 tb Dried Thyme
      4 tb Melted Butter
           Salt & pepper
      1 tb Vegetable Oil
      1    Goose (8 - 10 lbs)
      1    Onion; chopped
      1    Carrot; chopped
      1    Celery stalk; chopped
      1    Garlic clove; minced
      1    Bay Leaf
      3    Whole Cloves
      1    Sprig, Fresh Thyme
      1    Sprig, Fresh Marjoram
    1/4 c  White Wine
      1 ts Tomato Paste
      1 cn 10 oz Chicken Bouillon
 
  Make stuffing by combining bread, currants, apples, thyme, salt,
  pepper and melted butter. Stuff, truss and tie goose. Prick bird all
  over with fork. Heat oil in roasting pan on top of stove, brown goose
  lightly on all sides, then drain off pan drippings. Set goose breast
  side up, add a little water, cover and roast at 375 degrees for one
  hour. Combine chopped onion, carrot, celery, the garlic, bay leaf,
  cloves, thyme and marjoram. Discard fat from roasting pan, add
  vegetable mixture and continue roasting uncovered 20 - 25 minutes per
  pound (three to four hours in all) draining off fat at intervals and
  adding more water as required. Transfer cooked goose to platter and
  keep warm. Skim off remaining fat in pan and heat dripping and
  vegetables on top of stove until mixture is reduced. Then stir in
  white wine, tomato paste and chicken bouillon. Simmer for 10 - 15
  minutes, then strain gravy. A little cornstarch mixed with water may
  be blended in to thicken gravy, if desired. Serve goose with gravy,
  applesauce, mashed potatoes and braised cabbage. Six to eight
  servings. From The Gazette 90/12/19.
  
  From: Ian Hoare                       Date: 16 Dec 96 National
  Cooking Echo Ä