Roast goose with potato pierogies
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Roast goose with potato pierogies
  Roast    Goose    Potato  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52389. Report a problem with this recipe.
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      Title: Roast goose with potato pierogies
 Categories: Goose
      Yield: 10 Servings
 
      1    Goose (about 10 pounds);
           -thawed
      7 ts Thyme, dried; divided
      1 ts Salt
      1 ts Black pepper
      4 tb Oil; divided
     32 oz Pierogies, potato (2 pkgs)
      2 c  Onion; chopped
      2 tb Flour
      2 c  Chicken broth
 
  Preheat the oven to 400F.  Remove the neck and giblets; remove any
  large pieces of fat from inside the goose and neck cavity; reserve
  the neck and liver. Rinse the goose and pat dry with paper towels. In
  a small bowl, combine 2 tablespoons thyme and the salt and pepper.
  Rub the bird with 2 tablespoons oil, then rub with the thyme mixture.
  Tuck the wings under and tie the legs together.  Place the goose,
  breast- side up, on a rack in a large roasting pan.  Pierce the skin
  all over with a 2-tined fork.
  
  Roast the goose for 1 hour. During roasting, pierce the skin several
  times with a fork.  To keep the fat from smoking, remove from the pan
  with a baster or dip out with a cooking spoon. Reduce the oven
  temperature to 325F. Roast for 2 to 2 1/2 hours longer, or until the
  internal temperature registers 180 to 185 on a meat thermometer, and
  the juices run clear when the bird is pierced with a knife. Continue
  to pierce the skin and remove the fat while roasting. While the goose
  is roasting, finely chop the neck meat and liver for making the
  gravy. Refrigerate until ready to use.
  
  When the goose is almost done, set a large pot of water to boil. Cook
  the pierogies according to the package directions. Meanwhile, in a
  large skillet, saute the onions in the remaining 2 tablespoons oil
  until golden; remove from heat.  Drain the pierogies well; add the
  cooked onions. Mix lightly to combine. Cover and keep warm. Place the
  goose on a large serving platter; cover loosely with foil to keep
  warm. Remove the remaining fat from the pan and place the pan
  drippings into a glass measure; let any fat rise to the surface and
  discard. Reserve 1/3 cup of the drippings. Set the roasting pan on
  top of the stove. Add the reserved drippings. Saute the chopped neck
  meat and liver for 5 minutes or until cooked. Blend in the flour;
  cook, stirring constantly, until bubbly. Stir in the broth; cook and
  stir until the mixture thickens and bubbles, about 3 minutes. Stir in
  the remaining teaspoon of thyme.  Pour into a gravy boat. Arrange the
  pierogie around the goose or place in a separate bowl. Serve with
  gravy.
  
                              --- 1001 HOME IDEAS; November 1990
 




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Recipe ID 52389 (Apr 03, 2005)

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