Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 goose (about 10 pounds);
-thawed
7 ts thyme, dried; divided
1 ts salt
1 ts black pepper
4 tb oil; divided
32 oz pierogies, potato (2 pkgs)
2 c onion; chopped
2 tb flour
2 c chicken broth

Preheat the oven to 400F. 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
325F. Roast for 2 to 2 1/2 hours longer, or until the internal temperature
registers 180 to 185 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

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