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Suggest a better description1-2 T flour Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly 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 oven, breast down, for 1 1/2 hours.Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (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 Tbls. 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. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 147 | ||
Calories from Fat: 39 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 409mg | 14 % | |
Potassium 47.6mg | 1 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 22.1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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