Roast Goose with Pear Thyme Glaze and Pear Onion

Serves: 4 to 6

1 (9-to 11-pound) goose, room temperature
2 medium onions, sliced
5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added
sugar work well)
8-10 sprigs fresh thyme, divided
1 lemon cut in half
Salt & fresh ground pepper
½ cup chicken broth
1½ cups pear jam or jelly
1 cup dry white wine

1. Preheat oven to 450°.
2. Remove giblets and neck from the goose. Rinse well and pat dry.
3. Prick the goose skin all over the bird to allow the fat to drain off.
4. Sprinkle the inside of the goose with a little lemon juice from one of the halves, then season with salt and pepper.
5. Place ½ cup of the sliced onions, ½ cup of the sliced pears and 2 or 3 sprigs of thyme into the cavity. Truss the goose cavity with dental floss, secure the legs with more dental floss. Tuck the wings into themselves and tight to the body. Secure the flap of skin to the back of the goose with either a very small skewer or sew it up with the dental floss.
6. Place the goose breast up on a rack in roasting pan. Rub the skin with one half of the lemon. Turn the bird over and repeat the process with the other half of the lemon. Rub salt and pepper all over the bird. Place the goose breast down in the roasting rack. Put a ½ cup of chicken broth into the bottom of the roasting pan. Place the goose in the oven and roast for about 40 minutes. While the bird is roasting, use a baster every 20 to 25 minutes to remove the excess goose fat to a large jar.
7. ​Reduce the oven temperature to 375°.
8. Remove the roasting pan from the oven and turn the goose breast side up. Return the roasting pan to the oven and roast for 40 to 60 minutes more.
9. ​While the bird is roasting, heat a tablespoon of goose fat a large pan with an oven-proof handle on the stovetop. Add the remaining sliced onions and sauté until translucent. Add the remaining sliced pears and a few more sprigs of thyme to the onions and sauté about 5 minutes. Season with salt and pepper and then set aside.
10. Place the pear jelly in a small saucepan with the white wine. Add a sprig or two of thyme. Bring the combination to a simmer and reduce by ¼ . Set aside.
11. When the goose reaches 150° with a thermometer in the fleshiest part of the breast, remove the goose from the oven to a serving platter. Using a pastry or basting brush, distribute the pear glaze liberally. Tent the goose loosely with foil for twenty minutes before serving.
12. Turn on your broiler and place the pan of onions and pears under it for about 3 to 5 minutes, until the tips of the pears and onions begin to brown. Remove to a serving dish.
13. ​Carve the goose and serve with both the pear onion compote and any remaining glaze.

NOTES:
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes.
- Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink.
​- Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.