Indian Cooking Recipe: Roast Goose With Stuffing
The following are the instructions on how to cook delicious Indian food: Roast Goose With Stuffing
Ingredients:
1. Goose (9-12 lb)
a. Tart apple
b. Dried figs
2. 10 Corns
3. Bread 2 1/2 cup
4. Salt to taste Pepper
5. To taste Parsley
a. tbsp Fresh savory 2 tsp
6. For the gravy:
7. Reserved goose broth 1 1/2 cup
8. Flour 1-2 tbsp
Method of Preparation:
Peel and dice the apple. Quarter the figs. Crumble the corn bread.
Grind the pepper. Chop the parsley and savory. Remove the neck and gizzard and let simmer lightly in a saucepan with about 1 qt of water for several hours while partially covered.
Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325 degrees oven, breast down, for 1 1/2 hrs. Draw off fat as it accumulates.
Turn and roast for another 1 1/2 hrs (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 tbsp of the fat and sprinkle with the flour.
Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose.
