-
1
Remove the giblets and the neck from the cavity of the goose.
-
2
Pull off any loose fat, and cut off the first two wing joints, if still attached, and reserve.
-
3
Wash the goose, tie the legs together, prick the bird all over with a sharp fork, and season with salt and the juice of a lemon.
-
4
Put the loose goose fat in a large saute pan over medium-high heat, and render about 3 tablespoons of fat.
-
5
Remove and discard the remaining fat (or use later).
-
6
Add to the pan the giblets, wing pieces, and neck, and the carrots, onions, and celery.
-
7
Saute until the vegetables are browned, about 5 minutes, turning frequently.
-
8
Sprinkle on the flour, adjust the heat to medium, and continue stirring until the flour is lightly browned, about 5 minutes.
-
9
Pour the chicken broth and the white wine into a roasting pan large enough to hold the goose and able to be used on the stovetop, and bring to a boil.
-
10
Lower the goose into the pan, breast side down, and strew the pieces of browned goose, the cooked vegetables, the parsley, the apple peelings, and the bay leaf all around.
-
11
Pour in enough water to cover the goose by about two-thirds, and bring to a simmer.
-
12
Whisk a cup of this liquid into the saute pan that had the vegetables and the goose parts, then scrape the seasoned liquid back into the roasting pan.
-
13
Cover the pan, and cook very gently, regulating heat to keep it just at a simmer.
-
14
After an hour, turn the goose over, by inserting a set of prongs into the cavity of the chicken, being careful not to break the skin.
-
15
Wearing a pair of rubber gloves makes this relatively easy.
-
16
Poach the goose about 2 more hours, or until the meat is tender when pierced with a fork.
-
17
Turn off the heat, cool, cover the pan, and refrigerate overnight.
-
18
The next day, remove the layer of fat from the liquid.
-
19
Gently lift out the goose, and bring the liquid to a boil over high heat.
-
20
Reduce to a simmer, then reheat the goose in the stock for about 10 minutes while preheating the oven to 450 degrees.
-
21
Remove the goose from the liquid, drain, and place on a rack, breast side up, in a shallow roasting pan.
-
22
Roast until the skin is brown and crispy, about 30 minutes.
-
23
Take the goose out of the oven, and let it stand for about 15 to 20 minutes.
-
24
While the goose is resting, skim the grease from the pan liquid and strain to remove the pieces of goose, the vegetables, and the seasonings.
-
25
Puree the vegetables in a blender or food processor, and put them back into the pan with the juices.
-
26
Boil quickly to reduce the liquid by half, and put in a gravy bowl.
-
27
Serve the goose on a bed of sauteed red cabbage with chestnuts (see page 304), with the sauce on the side.
