SMOKED GOOSE
1 YOUNG GOOSE 1 CUP SHERRY WINE
2 CUPS CHOPPED CELERY 1 CUP CHOPPED ONION
2 CUPS CHOPPED CARROTS 3 TBLSPN PARSLEY
1 TABLESPOON GARLIC POWDER SALT AND PEPPER
PLACE BIRD IN SHALLOW PAN. ADD CELERY, ONIONS, CARROTS, PARSLEY AND GARLIC IN CAVITY AND TO PAN. POUR OVER BOTH A MIXTURE OF 3 TBLSPN WORCESTERSHIRE SAUCE, 3 TBLSPN COOKING OIL AND 2 CUPS HOT CHICKEN BROTH OF CHICKEN BOUILLON CUBES. SMOKE UNTIL TENDER (ABOUT 5 HOURS). ABOUT 10 MINUTES BEFORE SERVING POUR 1 CUP SHERRY WINE OVER BIRD AND SERVE HOT.
