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Brandied Goose with Chestnut Stuffing
from the kitchen of Sharmagne Leland-St. John

1 14 pound goose
1 teaspoon each salt and pepper
2 cups chicken or vegetable broth
¼ cup good quality brandy
Chestnut stuffing
(Nov 2003 issue: Chestnut stuffing recipe)

Heat the oven to 350 degrees F.

With a fork, prick the goose skin, taking care not to pierce meat; remove the giblets
and stuff cavity with chestnut stuffing. Sprinkle with salt and pepper; tie legs with
kitchen twine. Place goose breast side up on rack in roasting pan. Roast 2 ½ hours
or until thermometer inserted in thickest part of thigh registers 170 degrees F. Cover
with foil if browning too quickly; periodically skim fat from pan to reduce risk of an
oven fire.

Transfer goose to serving platter; cover with foil and let stand at least 15 minutes
before carving.

Pour the pan drippings into measuring cup; let stand 5 minutes or until the fat separates.
Return 2 tablespoons of the fat to the roasting pan; skim and discard the remaining fat.
Place the pan over two burners set at medium heat. Stir in the pan drippings, the broth
and brandy. Bring to a boil, scraping up any browned bits. Boil 10 minutes or until
slightly thickened. Serve with goose and stuffing.


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