MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Roast goose with potato pierogies
  Categories: Goose
       Yield: 10 Servings
       1    Goose (about 10 pounds);
       7 ts Thyme, dried; divided
       1 ts Salt
       1 ts Black pepper
       4 tb Oil; divided
      32 oz Pierogies, potato (2 pkgs)
       2 c  Onion; chopped
       2 tb Flour
       2 c  Chicken broth
   Preheat the oven to 400F.  Remove the neck and giblets; remove any
   large pieces of fat from inside the goose and neck cavity; reserve
   the neck and liver. Rinse the goose and pat dry with paper towels. In
   a small bowl, combine 2 tablespoons thyme and the salt and pepper.
   Rub the bird with 2 tablespoons oil, then rub with the thyme mixture.
   Tuck the wings under and tie the legs together.  Place the goose,
   breast- side up, on a rack in a large roasting pan.  Pierce the skin
   all over with a 2-tined fork.
   Roast the goose for 1 hour. During roasting, pierce the skin several
   times with a fork.  To keep the fat from smoking, remove from the pan
   with a baster or dip out with a cooking spoon.  Reduce the oven
   temperature to 325F. Roast for 2 to 2 1/2 hours longer, or until the
   internal temperature registers 180 to 185 on a meat thermometer, and
   the juices run clear when the bird is pierced with a knife. Continue
   to pierce the skin and remove the fat while roasting. While the goose
   is roasting, finely chop the neck meat and liver for making the
   gravy. Refrigerate until ready to use.
   When the goose is almost done, set a large pot of water to boil. Cook
   the pierogies according to the package directions. Meanwhile, in a
   large skillet, sauté the onions in the remaining 2 tablespoons oil
   until golden; remove from heat.  Drain the pierogies well; add the
   cooked onions. Mix lightly to combine. Cover and keep warm. Place the
   goose on a large serving platter; cover loosely with foil to keep
   warm. Remove the remaining fat from the pan and place the pan
   drippings into a glass measure; let any fat rise to the surface and
   discard. Reserve 1/3 cup of the drippings. Set the roasting pan on
   top of the stove. Add the reserved drippings. Sauté the chopped neck
   meat and liver for 5 minutes or until cooked. Blend in the flour;
   cook, stirring constantly, until bubbly. Stir in the broth; cook and
   stir until the mixture thickens and bubbles, about 3 minutes.  Stir
   in the remaining teaspoon of thyme.  Pour into a gravy boat.  Arrange
   the pierogie around the goose or place in a separate bowl.  Serve
   with gravy.
                               --- 1001 HOME IDEAS; November 1990