- 1 [approximately 10-pound / 4.5 kg] goose
- 1 cup [250 mL] chicken broth
Stuffing
- 4 tablespoons [60 mL] vegetable oil
- 3 large onions, thinly sliced
- 2 leeks (white part only), sliced
- 1 tablespoon [15 mL] freshly chopped thyme
- 1 tablespoon [15 mL] freshly chopped lemon
- 1 tablespoon [15 mL] freshly chopped rosemary
- 1 tablespoon [15 mL] freshly chopped sage
- Salt and pepper, to taste
- 4 cups [1 L] breadcrumbs
- 1/2 cup [125 mL] pine nuts
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- Prepare stuffing: preheat vegetable oil.
- Just melt onions and leeks slices for 5 minutes.
- Stir in thyme, lemon, rosemary, sage, salt and pepper; stir in breadcrumbs and pine nuts.
- Preheat oven at 350°F [180°C].
- Stuff goose; tie-up and then transfer goose into a roasting pan.
- Pour in chicken broth.
- Transfer into preheated oven for 30 minutes; roast, baste regularly with cooking juices.
- Cover pan with al foil; roast for 2 hours 45 minutes more, basting regularly with cooking juices.
- Fifteen [15] minutes before the end of roasting time, remove al foil to evenly brown goose.
- Serve, along with stuffing.
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