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Ingredientes
- 1 c. Honey
- 1 c. White vinegar
- Â Â Water to cover the goose - (4 to 6 quarts)
- 1 x Fresh goose - (10 to 12 lbs)
- 2 Tbsp. Salt
- 2 Tbsp. Freshly-grnd black pepper
- 2 x Bay leaves
- 2 Tbsp. Dry thyme
- 2 Tbsp. Dry rosemary
- 4 x Garlic cloves
- 1 sm Onion
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Flour
- 3 c. Chicken stock
Direcciones
- Place the honey, vinegar, and water in a pot large sufficient to hold the goose, submerged. Bring the liquid to the boil and add in the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 min to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cold at room temperature for 20 to 30 min, or possibly till cold sufficient to handle.
- Preheat oven to 325 degrees.
- Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add in the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the extra virgin olive oil.
- Preheat a heavy roasting pan for 10 min.
- Place the goose, breast-side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 min. Turn the goose breast-side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 min to 2 hrs more, or possibly till the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose hot, covered loosely with foil. Skim off all but 1/4 c. of fat from the pan juices, add in the flour, and cook the roux over moderately low heat, stirring, till it has browned slightly. Add in the stock in a stream, whisking, and simmer the mix, stirring occasionally, for 20 min. Season with salt and pepper and strain the gravy into a heated sauceboat.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 472 | |
| Calories from Fat 121 | 26% |
| Total Fat 13.53g | 17% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2623mg | 109% |
| Potassium 709mg | 20% |
| Total Carbs 58.19g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 47.06g | 31% |
| Protein 30.09g | 48% |
