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Upside-Down Roast Canada Goose Recipe

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This recipe for Upside-Down Roast Canada Goose, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Langford
Added: Wednesday, November 21, 2007


1/2 cup (1 stick) butter
1 cup carrots, shredded
1 cup celery, diced
1 cup onion, finely chopped
1 medium apple, cored, peeled and chopped
4 garlic cloves, finely chopped
1 cup low-salt chicken stock
1/2 cup dry white wine
1/4 cup chopped fresh parsley
2 tbsp dried rosemary
2 tbsp dried thyme
4 bay leaves
1 tsp salt
1 tsp cracked pepper
1 whole wild goose, about 7-10 pounds

Pre-heat oven to 375 degrees F

Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple and garlic. Saute for 8-10 minutes. Add the stock, wine, parsley, rosemary, thyme bay leaves, salt and pepper. Turn up the heat and bring to boil for about 1 minute. Lower the heat to medium-low and simmer for 6-8 minutes.

Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine) to submerse the bird half-way. Cover and roast about 1 1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to leg bone.

Remove and let bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 - 2 1/2 hours




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