The day has come! Time to do the bird! The first thing I have to do is make the stuffing, because it has to go in the bird when it first goes in the oven (the veggies will come later).
I brought out all the ingredients and took a picture. 2-day old baguette, canned chestnuts, dried cranberries that soaked in Grand Marnier for 2 days, onion, shallots, garlic, fresh thyme and sage, and salt and pepper.
Yes, I almost forgot the celery. I did remember it though, while I was half-way through tearing the bread up into bits. So it got chopped, along with the rest of the ingredients, and then I added a bit of white wine to moisten the stuffing.
Preheated the oven to 400F, put about 2 cups of water in the bottom of the roaster.
Removed extra neck skin and fat from the cavity of the goose, and then stuffed it. (I rendered the skin and fat in a pot on the stove, using the same process I used for duck in the summer.)
Hold the sides of the vent together with the tail by using a skewer. Tie the wings and legs so they’ll stay positioned on the back, and won’t flop all over.
Salt, pepper, and thyme.
Put the goose into the roaster breast side up. More salt, pepper, and thyme.
After a half-hour, reduce the temperature to 350F. Baste every half-hour. After the bird has been in the oven for an hour, add the vegetables around it. For this one, I used a bulb of anise, a celeriac root, 3 red onions, a head of garlic (top of it cut off), 8 potatoes, 4 small turnips, and 8 leeks. Why so many vegetables? I plan to turn most of them into a puréed soup.Because the goose was stuffed, it took longer to roast. Here it is after 3 hours plus a half-hour of standing, 9lbs minus about 2-1/2 cups of fat (which I am saving for other uses).
I used the giblets and neck to make a stock to make gravy, and added the stock to the drippings in the pan. Delicious, if I say so myself!