ROAST GOOSE WITH SAUERKRAUT

Preparation time: 25 minutes

Cooking time: 2 hours, 20 minutes

Yield: 6 servings

�?1 goose, 8-10 pounds, trimmed of excess fat
�?1 teaspoon salt
�?Freshly ground pepper
�?1 pound sauerkraut or 2 cans (14 ounces each), rinsed, drained
�?1/2 cup dry white wine
�?2 tablespoons sugar

Heat the oven to 350 degrees. Prick the goose skin (not the meat) all over. Season the goose with salt and pepper to taste. Place, breast side down, on a rack in a roasting pan.

Roast the goose 20 minutes; prick the exposed skin again. Roast until it begins to brown, 20 minutes. Turn the goose breast side up; prick again. Baste with pan juices. Roast, pricking the skin and basting 2-3 times, 1 hour.

Remove the roasting pan from the oven; remove the goose. Drain off all but 1/4 cup of the fat in the pan. Add the sauerkraut to the pan; stir. Return the goose to the pan. Increase the heat to 400 degrees. Roast until juices run clear and an instant-read thermometer inserted into the thigh registers 180 degrees, about 30 minutes.

Remove the goose and sauerkraut from the pan; set aside 10 minutes. Meanwhile, place the pan over medium-high heat. Stir in wine and sugar, scraping the bottom of the pan. Cook, stirring occasionally, until the sauce reduces to about 1/4 cup, about 12 minutes. Carve goose; serve with sauerkraut and sauce