Roast Goose from the Plaza Hotel

1. 1

   The goose should be drawn and ready for the pan.

2. 2

   Remove the oil sac from the tail and any disfiguring pin feathers.

3. 3

   Combine prines, apples, lemon, sherry, salt and pepper and use to stuff the goose.

4. 4

   Close vent.

5. 5

   Place the goose on a rack in a deep roasting pan.

6. 6

   Roast in a slow oven, at 325 degrees, basting frequently with the pan juices/drippings OR with wine, if desired.

7. 7

   Roast for about 3 to 3-1/2 hours, or until the goose is crisply browned and tender.

8. 8

   Periodically scoop out accumulating fat from the roasting pan with a large spoon, reserving some.

9. 9

   Let rest at least 20 minutes before carving and serving.

10. 10

    Remove excess fat and bring to a boil.

11. 11

    Make gravy with a roux of cornstarch and cold water, being sure to scrape off any brown bits, stirring constantly.

12. 12

    Wonderful served with a fine chestnut puree.

13. 13

    Note: I like to baste the goose with a mixture of dry white wine and goose fat drippings, preferably Fish Eye pinot grigio.

* Per serving · 4 servings · Values may vary.

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