Roast Goose with Stuffing

Preheat your oven to 375 degrees F (190 degrees C). Ensure the rack is positioned in the center. (5 minutes)

Craft the stuffing: In a large mixing bowl, gently combine the cubed French bread, sliced apples, dried currants, melted clarified butter, and dried thyme. Season generously with sea salt and freshly cracked black pepper. Mix until evenly distributed. (10 minutes)

Prepare the goose: Rinse the goose thoroughly inside and out under cold running water. Pat completely dry with paper towels. Carefully stuff the cavity with the prepared apple and currant mixture. Truss the goose with kitchen twine to maintain its shape during roasting. Using a fork, prick the skin of the goose all over to allow fat to render effectively. (20 minutes)

Heat the vegetable oil in a large roasting pan over medium-high heat on the stovetop. Brown the goose on all sides until golden and crisp. Remove the goose from the pan and set aside. Drain off any excess fat from the roasting pan. Place the goose breast side up in the roasting pan. Add approximately 1/2 cup of water to the pan, cover tightly with a lid or foil, and roast in the preheated oven for 1 hour. (1 hour 15 minutes)

Remove the lid or foil. Carefully discard the rendered fat from the roasting pan. (2 minutes)

In a separate mixing bowl, combine the chopped onion, diced carrot, sliced celery, minced garlic, bay leaf, cloves, fresh thyme sprig, and fresh marjoram sprig. Scatter this aromatic mixture around the goose in the roasting pan. (5 minutes)

Continue roasting the goose uncovered for an additional 20 to 25 minutes per pound, regularly draining off any accumulated fat from the pan. Add more water to the pan as needed to prevent the vegetables from burning. (3 hours - 4 hours)

Once the goose is cooked to an internal temperature of 165°F (74°C) in the thickest part of the thigh, remove it from the oven. Transfer the cooked goose to a serving platter and keep warm by tenting it loosely with aluminum foil. Allow it to rest for at least 20 minutes before carving. (25 minutes)

Craft the gravy: Skim off any remaining fat from the roasting pan, leaving the flavorful drippings and vegetables. Place the roasting pan on the stovetop over medium heat. Sauté the drippings and vegetables until they are slightly reduced and caramelized, enhancing their flavor. Stir in the condensed chicken broth, white wine, and tomato paste. Simmer gently for 10 to 15 minutes, allowing the flavors to meld together. Strain the gravy through a fine-mesh sieve to remove the solids, resulting in a silky-smooth sauce. (25 minutes)

In a small bowl, whisk together the water and cornstarch to create a slurry. Gradually add the cornstarch slurry to the simmering gravy, a little at a time, stirring continuously until the gravy reaches your desired consistency. Season with salt and pepper to taste. (5 minutes)