DARNED GOOD FRENCH GOOSE RECIPE

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Ingredients

• 10 slices white bread
• 1 cup dried currants
• 4 apples, peeled, sliced
• 1 tablespoon dried thyme
• 4 tablespoons melted butter
• 1 tablespoon vegetable oil
• 1 goose (8 - 10 lbs)
• 1 chopped onion
• 1 chopped carrot
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 3 whole cloves
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1/4 cup white wine
• 1 tablespoon tomato paste
• 1 can chicken bouillon (10oz)

 Procedure

1. Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose with breast side up, add a little water, cover and roast at 375F for one hour. 
2. Combine chopped onion, carrot, celery, garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20-25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. 
3. Transfer cooked goose to platter; keep warm. Skim off remaining fat in pan. Heat drippings and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. 
4. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. 
5. Serve goose with gravy, apple sauce, mashed potatoes and braised cabbage.