Рецепт roast goose

Name: roast goose
Cuisine: Canadian
Ingredients: 1 10lb goose; 1 large onion, halved; 2 stalks celery; 2 lg carrots; 2 sprig flat leaf parsley; 1 leek halved and well rinsed; 2 big cloves garlic; 1\\2 organ lemon; 1 bag leaf; 10 peppercorns; bunch thyme; 2 bottles dark beer; salt and pepper; 1 apple quartered; 2 small yellow onions, quartered; 1 cup red wine; 3 tbsp butter; 3 tbsp flour; 1\4-1\2 c heavy cream, optional

от Chez la mere

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from my berlin kitchen

Canadian

Ингредиенты

1 10lb goose
1 large onion, halved
2 stalks celery
2 lg carrots
2 sprig flat leaf parsley
1 leek halved and well rinsed
2 big cloves garlic
1\\2 organ lemon
1 bag leaf
10 peppercorns
bunch thyme
2 bottles dark beer
salt and pepper
1 apple quartered
2 small yellow onions, quartered
1 cup red wine
3 tbsp butter
3 tbsp flour
1\4-1\2 c heavy cream, optional

Инструкции

remove the giblets and neck and wash and dry the bird, place it breast side up in a roasting pan that is large enough to hold the bird and the veg. add the onions halves, celery, carrots, parsley leek garlic lemon bay leaf and peppercorns and half of the thyme. pour in the beer and enough water to fill the pan halfway. tighly cover the pan with foil and set it on the stove over high heat. when the broth comes to a boil lower the heat and let simmer for 1 1\2 hours
remove the bird from the pan and put it on a platter to cool overnight in the fridge. remove all the solids from the broth and let the broth cool overnight in the fridge ( or outside for both bird and broth, weather permitting)
the next day a thick layer of fat will be formed on the broth. this can and should be saved , packed in a glass jar and refrigerated, it will keep for a few mots, pour the jellied broth into a pot and reserve for the gravy
remove the bird from the fridge and bring to room temp
heat oven to 390 cut off the wing tips of goose and salt and pepper the bird on both sides and the davity. stuff the davity with remaining thyme quartered apple and onions. place breast side down in pan and put it in the oven
20 minutes later pour a little of the wine over the bird, 20 min later turn the goose breast side up and pour wine over it. continue basting with wine every 20 min until goose is crisp skinned and rich brown roasting it for a total of 1 1\2 - 2 hrs. If bird seems to be getting too brown, tent foil over it
while the bird roasts make the gravey from the jellied broth add heavy cream to gravy to taste
when the goose has finished roasting, remove it and transfer to cutting board. let rest for 10 min