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FHC Ultimate Goose Recipe

 1 goose plucked




2 envelopes dry onion soup mix

4 cups water ( can substitute 1 cup with dry, red wine)

1 large cooking bag

 Rinse goose inside and out; pat dry.  Stuff cavity with onion, carrot and celery.  Place in large oven cooking bag.  Combine soup mix and liquid and pour over goose.  Place in roasting pan.  Cut vents in bag using manufacturer’s instructions.  Bake at 275 for 4 ˝ hours.

 For glaze: Draw off juices out of bag and put in pan.  Bring to boil and add wondra flour, milk and garlic that has been shaken well.  Continue to simmer until desired taste and consistency.

 Slice goose and pour some of the glaze over each piece and serve the remainder with garlic or regular mashed potatoes.  Outstanding!


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