Christmas Goose

1 12lb. fresh or thawed frozen goose
2 apples
2 med. onions peeled
6 whole cloves
1 Tb. vegetable oil
1 cup white wine
3 cups chicken stock
1 tsp. dried marjoram
1 tsp. dried thyme
Salt
Ground black pepper

Preheat oven to 425 degrees. Trim off goose wing tips, put into a small pot, and set aside. Prick skin all over with a paring knife. Rub bird, inside and out with marjoram, thyme and salt and pepper to taste. Stud apples and onions with cloves, stuff into cavity of bird. Tie legs together with kitchen twine. Heat oil in a large heavy roasting pan over medium-high heat. Add goose and cook until browned all over (about 15 minutes). Set goose aside. Drain off fat from pan into a medium bowl and set aside. Return pan to medium-high heat. Add wine and 1 cup water and cook, scraping browned bits stuck to bottom of pan with a wooden spoon, for 2 minutes.

Transfer goose, breast side up, to pan and roast until skin begins to get crisp, 35-45 minutes. Siphon off fat in pan with a bulb baster (add it to bowl with fat) leaving any pan juices in pan. Reduce oven temperature to 350 degrees and continue roasting goose until juices run clear when pricked and skin is brown and crisp (about 35-50 minutes more). Siphon off fat from pan once or twice as it roasts. Meanwhile, add stock to pot with wing tips and simmer over medium heat for 30 minutes. Strain stock, discarding solids, and set aside.

When goose is cooked, discard kitchen twine, apples and onions from cavity. Place goose on a large serving platter and allow to rest 15-20 minutes. Meanwhile, drain fat from pan, then set pan on top of stove and heat over medium-high heat. Add reserved stock, scraping browned bits stuck to bottom of pan, and boil until reduced by one-quarter (about 15 minutes). Season to taste with salt and pepper. Strain gravy into a warm gravy boat.

Arrange greens beans around goose. Moisten goose with a little gravy. Garnish with fresh fennel or parsley.

Serves 6-8.