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ROAST GOOSE with RICE STUFFING Serves 8
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INGREDIENTS
1 goose, 9-12 pounds ( you can substitute with chicken )
3 1/2 cups rice
2/3 cup pignolia nuts / cashew crushed
2 large apples, peeled and chopped
1/2 cup chopped scallions
2 teaspoons marjoram
2 cloves
1 bay leaf
3 tablespoons fresh parsley, chopped
1 – 2 tablespoons flour
1/2 cup applesauce
Salt and Pepper to taste

PREPARATION
Bring a large pan of water, about 4 cups, to a boil. Put in the rice with 1 teaspoon of salt, let boil then reduce heat and cook till almost done and the grains are easily separated. Drain and set aside.

Pre-heat oven to 325°F.

Remove the gizzard, neck and heart from cavity of goose. Put in a small saucepan with 4 cups boiling water. Reduce the heat and let simmer, partially covered, about two hours or until reduced to 2 cups.

While the stock is cooking, prepare the stuffing.
Mix together the rice, pignolia, apples, scallions, marjoram and parsley. Season with pepper to taste, check if you need to add more salt. Stuff into cavity of goose. Close with laced skewers and truss the legs.

Put goose, breast side down, on a rack in baking pan. Pour 1 cup boiling water in pan. Put the cloves and bay leaf in water, and bake for 1 1/2 hours in the pre-heated 325°F oven. Turn breast side up, and roast another 1 to 1 1/2 hours. Juices will run clear when the goose is done.

Remove goose from pan and pour off all but 1 1/2 tablespoons fat.

Put the pan on stove top over low heat. Sprinkle about 1 tablespoon flour and scrape up browned bits from the bottom of the pan, and pour in the reserved stock. Whisk to combine and add applesauce. Season with salt and pepper to taste.

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