2 hours, 30 minutes
- 4 1/2 lb. goose, cleaned and dressed (no gizzards)
- 1-2 apples, peeled, cored and quartered
- 1 small onion, cut lengthwise into 1/4 inch wide strips
- 1-2 tsp. thyme
- 2 T. all-purpose flour
- 1 14 oz. can chicken broth or homemade stock
- Pre-heat oven to 350°F.
- Wash and dry the goose, like you would a chicken or turkey. Salt and pepper and sprinkle thyme inside the cavity, and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish.
- Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes.
- Let the goose rest for 5 minutes as you make the gravy.
- To make the gravy: Mix 2 tablespoons of the fat drippings with 2 tablespoons flour in a saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Salt, pepper and add thyme to taste. Keep warm.
- Serve with canned peach halves decorated with current jelly, buttered Brussel sprouts, potato croquettes (or mashed potatoes) and the cooked apples and onions.
Tip: If you can’t find current jelly, cranberry sauce is a fine substitute.