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Goose with Sour Cream and Mushrooms

1 5- to 8-pound goose
garlic salt
1 1/2 stalks celery, chopped
1 carrot, chopped
1 1/4 teaspoon salt
1 onion, chopped
4 tablespoons flour
1/2 teaspoon rosemary
1/4 teaspoon thyme
1 cup thick sour cream

Wash goose inside and out. Cut off neck and wing tips. Dry goose with paper towel and season with garlic salt and paprika. Place on rack in shallow pan. roast, uncovered, in 325F. oven 1 hour or until browned and fat has cooked off. Meanwhile, simmer giblets, neck and wing tips in water to cover, with chopped celery, carrots and 1 tablespoon salt. Skim 3 tablespoons fat from goose; cook onion in fat until soft and yellow. Stir in 2 tablespoons flour, then blend in liquid from giblets; if necessary, add water to make 1 cup stock. Season with rosemary, thyme and the remaining salt. Stir remaining 2 tablespoons flour into sour cream (this keeps it from curdling). Blend into gravy. Place goose in roasting pan; pour gravy and drained mushrooms over it. Cover and continue roasting another 2 hours. Serves 6.