Ingredients
1 (10-12 pound) goose
3 Tbsp. coarse grained salt
1 ½ Tbsp. freshly ground black pepper
3 cups chopped onions
1 ½ cups chopped carrots
1 ½ cups chopped celery
3 bay leaves
5 sprigs thyme, plus 2 tsps. chopped thyme leaves
6 garlic cloves, smashed
4 cups chicken stock or broth
¼ cup thinly sliced shallots, plus 2 Tbsp minced
1 cup brandy
¾ cup dried cranberries

Method
1. Preheat oven to 475° F. Remove neck and giblets from goose. Rinse the goose thoroughly inside and out under cold water. Reserve the neck and giblets separately. Pat the goose dry with a paper towel and season with the salt and pepper. Place the onions, carrots and celery in a medium mixing bowl and toss to combine. Remove ½ cup of the vegetable mixture and set aside. Stuff the goose with the remaining vegetables plus 2 bay leaves, 4 sprigs of the thyme and 4 cloves of the garlic. Truss the goose. Prick the skin of the goose on the back, thighs and breast to allow the juices to release while cooking.

2. Place goose on a rack, in a large roasting pan and roast for 20 minutes. Reduce oven temperature to 350°F. During the roasting time, pour 1/3 cup hot chicken stock over goose, every 30 minutes or so, to begin reduction sauce. Roast goose for about 2 hours, maybe longer, until an internal temperature registers 165°F. To gauge temperature, put thermometer into the thigh without touching bone.

3. Prepare goose stock: chop the neck into 2-3 pieces. Place the neck and giblets in a 2 quart saucepan and sear over medium heat until caramelized 5 to 6 minutes. Add the reserved ½ cup vegetables, bay leaf, sprig of thyme, 2 cloves garlic, and ¼ cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase heat to high, and bring to boil. Reduce to simmer and cook stock for 1 hour, stirring occasionally. After 1 hour, remove from heat, strain vegetables and herbs off through a fine-mesh sieve and keep warm. Discard solids. Pour the brandy over the cranberries and reserve separately.

4. When the goose is cooked, place it on a warm platter and pour off the fat in the bottom of the roasting pan, being sure not to pour off the browned bits in the bottom of the pan. Place roasting pan over two burners on the range-top and warm on medium heat. Add the minced shallots and sauté while stirring for 1 minute as you are scraping up the browned bits with a wooden spoon. Add the brandy, cranberries and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and heat on medium-low. Continue to cook until liquid is reduced to half and the sauce is thickened. Serve sauce in a boat along side of the goose.

Yield: 6-8 servings. Excellent served with a medley of herbed roasted potatoes or root vegetables!