Goose and Chestnut Fricassee

Ingredients
  

1 each	10 lb Goose
1 each	Medium Onion, Chopped
2 each	Garlic Cloves, Chopped
1 cup	Dry Red Wine
3 cups	Chicken Stock
1 cup	Tomato Sauce
1 Tablespoon	Fresh Thyme, Chopped
2 teaspoons	Fresh Rosemary, Chopped
1 each	Bay Leaf
To Taste	Salt and Pepper
30 each	Chestnuts, Large Marroni
2 Tablespoons	Butter
2 Tablespoons	Flour
6 each	Carrots, Cut into 1" thick coins
12 each	Small White Onions, Peeled

 
 
Directions

Wash goose well and remove as much fat as possible, reserving about 3 ounces. Cut the goose into serving pieces and pat dry with paper towels.

In a very large casserole dish  heat the reserved fat until very hot. Add the goose pieces and brown. Reduce heat to medium and add the chopped onion and garlic and cook for about 5 minutes. Pour off the fat and return the heat to medium high. Add wine and boil until almost dry. Then add chicken stock, tomato sauce, thyme, rosemary, bay leaf, salt and pepper. Stir occasionally being sure to scrape the bottom until the stock begins to boil again then reducing the heat to a simmer, cover and let simmer for about an hour

While the goose is simmering, cut each chestnut on the rounded side, to prevent them from exploding. Place them into boiling water and cook them for 15 minutes then remove the shell and outer skin. Place them into cold water just covering them and bring them to a low boil, cook chestnuts for 1 hour and drain.

Remove goose from the casserole dish and strain the liquid into a bowl and skim off the fat (a fat separator is very useful). Return liquid to the casserole dish and add carrots, small onions and chestnuts and simmer for another hour.
 

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