Ingredients
- 1x 9-11 pound (4-5 kg) goose
- Salt and pepper
- 2 peaches, sliced
- 2 apples, sliced
- 1 large onion, sliced
- 2 carrots, sliced
- 1 lemon, sliced
- 1 bunch thyme
- 3 quarts (3 L) chicken stock
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) flour
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) liquid Maggi seasoning
- 1 tablespoon (15 ml) Marmite
Method
- Preheat oven to 300 F (150 C). Allow the goose to come to room temperature and season well with salt and pepper.
- Set a rack in a roasting pan. Layer the peaches, apples, onion, carrots, and lemon over the rack. Spread the thyme sprigs over the vegetables and fruit. Place the goose on top of the thyme. Pour the chicken stock into the roasting pan around the goose. Cover and roast in the oven until cooked through, 3 ½ – 4 hours, checking every hour, and ladling off some of the rendered fat.
- Transfer the goose onto a clean roasting rack set over a baking sheet. Raise the oven temperature to 450 F (230 C).
- Strain the chicken stock into a clean container, discarding the solids. Allow to cool to room temperature, then refrigerate.
- Return the goose to the oven and roast until the skin is browned and crispy, 20-25 minutes.
- Separate the cooled goose fat from the strained stock and reserve for other uses. Meanwhile, melt the butter in a saucepan over medium-high heat. Once melted, add the flour and cook while stirring for 2-3 minutes.
- Strain the remaining chicken stock into the saucepan and once simmering, whisk the Worcestershire, Maggi, and Marmite and reduce the heat to low. Allow the sauce to simmer and thicken, stirring occasionally for 10-12 minutes.
- Meanwhile, allow the goose to rest, tented under foil, for 30-35 minutes.
- Carve the goose and serve immediately, along with the gravy.