Wouldn't we all like to see Jeff Spender's goose cooked?
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.
1 large yellow onion, chopped
1 large tart apple, unpeeled and chopped
1/4 cup chicken broth or stock
6 cups toasted bread crumbs
1/2 cup currants or chopped raisins (or a combination of both)
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage
1/4 teaspoon each salt and black pepper
1/3 cup chicken broth or stock
1 goose (7 to 8 pounds), giblets removed
1 lying, cheating, deceptive, sneaky, rotten, weasel (optional)
In a small saucepan, combine the onion, apple, and 1/4 cup stock.
Bring to a boil. Lower heat and simmer for 5 minutes or until onion
and apple are tender.
Slap Agent Spender.
In a large mixing bowl, combine onion mixutre, bread crumbs,
currants/raisins, almonds, parsley, sage, salt, and pepper. Toss
1/3 cup broth with bread crumb mixture.
Slap Agent Spender again.
Preheat the oven to 350° F. Rinse goose; drain, and pat dry.
Prick the skin on the lower breast, legs, and around the wings
with a skewer. Stuff and truss goose.
Stuff and truss Agent Spender, while you're at it.
Stop immediately if he looks like he's enjoying it.
Place goose on a rack in large roasting pan.
Insert a meat thermometer in the thickest part of the thigh,
being carfeul not to touch the bone.
Spoon remaining stuffing into a lightly greased 1 1/2-quart
casserole; cover and refrigerate.
Do the same to Agent Spender.
Roast goose for 2 to 2 1/2 hours or until meat thermometer
registers 175°, draining fat approx. every half hour.
Bake the covered casserole of stuffing along
side the goose during the last 30 minutes of roasting.
Let the goose stand for 15 to 20 minutes.
Stab Agent Spender repeatedly with a fork to see if he's had enough.
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