Text 12401, 66 rader
Skriven 2011-06-19 07:04:28 av Dave Drum (1:18/200.0)
Ärende: GAME 360
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Goose With Potato Pierogies
 Categories: Poultry, Pasta, Herbs
      Yield: 10 Servings
 
     10 lb Goose; thawed
      7 ts Thyme; divided
      1 ts (ea) salt & black pepper
      4 tb Oil; divided
     32 oz Potato pierogies; 2 pkg
      2 c  Onion; chopped
      2 tb Flour
      2 c  Chicken broth
 
  Preheat the oven to 400xF/205xC. Remove the neck and
  giblets; remove any large pieces of fat from inside the
  goose and neck cavity; reserve the neck and liver. Rinse the
  goose and pat dry with paper towels. In a small bowl,
  combine 2 tablespoons thyme and the salt and pepper. Rub the
  bird with 2 tablespoons oil, then rub with the thyme
  mixture. Tuck the wings under and tie the legs together.
  Place the goose, breast- side up, on a rack in a large
  roasting pan. Pierce the skin all over with a 2-tined fork.
  
  Roast the goose for 1 hour. During roasting, pierce the skin
  several times with a fork. To keep the fat from smoking,
  remove from the pan with a baster or dip out with a cooking
  spoon. Reduce the oven temperature to 325xF/160xC. Roast for
  2 to 2 1/2 hours longer, or until the internal temperature
  registers 180-185xF/82-85xC on a meat thermometer, and the
  juices run clear when the bird is pierced with a knife.
  Continue to pierce the skin and remove the fat while
  roasting.
  
  While the goose is roasting, finely chop the neck meat and
  liver for making the gravy. Refrigerate until ready to use.
  
  When the goose is almost done, set a large pot of water to
  boil. Cook the pierogies according to the package
  directions. Meanwhile, in a large skillet, saute the onions
  in the remaining 2 tablespoons oil until golden; remove from
  heat. Drain the pierogies well; add the cooked onions. Mix
  lightly to combine. Cover and keep warm. Place the goose on
  a large serving platter; cover loosely with foil to keep
  warm. Remove the remaining fat from the pan and place the
  pan drippings into a glass measure; let any fat rise to the
  surface and discard. Reserve 1/3 cup of the drippings. Set
  the roasting pan on top of the stove. Add the reserved
  drippings. Saute the chopped neck meat and liver for 5
  minutes or until cooked. Blend in the flour; cook, stirring
  constantly, until bubbly. Stir in the broth; cook and stir
  until the mixture thickens and bubbles, about 3 minutes.
  Stir in the remaining teaspoon of thyme. Pour into a gravy
  boat. Arrange the pierogie around the goose or place in a
  separate bowl. Serve with gravy.
  
  1001 HOME IDEAS; November 1990

  Uncle Dirty Dave's Archives
 
MMMMM

... The only good ideas are the ones I can take credit for. - R. Stevens
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)