From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).
Ingredients: [‘goose’, ‘salt’, ‘fresh ground black pepper’, ‘yellow onion’, ‘red bell pepper’, ‘fresh parsley sprigs’, ‘shallot’, ‘wild mushrooms’, ‘reduced-sodium fat-free chicken broth’, ‘port wine’, ‘all-purpose flour’, ‘fat-free evaporated milk’]
Quantity of Ingredients: [“1 (6 -8 lb) goose, whole dressed Canada, skin on “,”3/4 teaspoon salt, divided “,”1/2 teaspoon fresh ground black pepper, divided “,”1 medium yellow onion, quartered “,”1 small red bell pepper, seeded and quartered “,”2 (3 inch) fresh parsley sprigs”,”1/4 cup shallot, finely chopped “,”1 (8 ounce) package wild mushrooms, sliced “,”1/2 cup reduced-sodium fat-free chicken broth”,”1/2 cup port wine”,”1 tablespoon all-purpose flour”,”1 (12 ounce) can fat-free evaporated milk”]
Number of Servings: 6
Steps: [‘Preheat oven to 325°.’, ‘Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.’, ‘Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.’, ‘Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.’, ‘Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.’]