Directions:
- Wipe the goose with a damp cloth and rub the cavity with salt.
- Prepare stuffing according to package direction,stuff cavity and secure the vent.
- Rub the bird with about 1 tbl salt.
- Turn the skin of the neck backward and secure on to the back.
- Twist the wings back and skewer the thighs.
- Prick the bird well with a fork, lay on rack in roasting pan.
- Roast in hot oven 400' degrees F for 20 minutes.
- Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
- Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
- Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
- Add the liver to the broth and simmer for 30 minutes more.
- Strain the broth, reserving it for the gravy, chop the liver and giblets.
- Arrange the goose on heated platter.
- Removing the ties and skewers.
- Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
- Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
- Pour into gravy boat.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5612.06 Kcal (23497 kJ) | ||
| Calories from fat | 5612.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 623.56g | 959% | |
|---|---|---|---|
| Cholesterol | 623.56mg | 208% | |
| Amount Per 100 g | |||
| Calories | 900 Kcal (3768 kJ) | ||
| Calories from fat | 900 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100g | 959% | |
|---|---|---|---|
| Cholesterol | 100mg | 208% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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