2col Banner - Remington© Community

Roasted Goose

1 apple, quartered
1 onion, quartered
2 carrots, cut into chunks
2 ribs celery, cut into chunks
1 bay leaf
1 sprig fresh parsley
1 wild goose
1/4 cup flour
1 large oven cooking bag
1 cup chicken broth
1 cup white wine
Salt & pepper to taste

Place apple, onion, carrots, celery, bay leaf and parsley in the cavity of goose. Close with a small skewer. Pour flour into a large oven-cooking bag and shake to coat surfaces of bag. Place bag in a roasting pan and pour broth and wine into bag. Sprinkle goose with salt and pepper and place in bag; close with the tie provided. Cut slits in bag as directed and roast at 375 degrees for 2 - 2 1/2 hours or until tender. The goose may be browned more by cutting the bag and folding it back. if you wish to use pan juices for gravy, be sure to remove fat before thickening with a flour/water paste. Season gravy with salt and pepper.

Tip: A meat thermometer inserted into fleshy part of the thigh should register 175 degrees.