Golden Ganja Goose
4½ lb Goose (cleaned, dressed and no gizzards)
Dash Salt, to taste
Dash Pepper, to taste
2 tsp Dried Thyme
2 Apples (peeled, cored and quartered)
1 Small Onion (cut lengthwise into ¼” strips)
1 tbsp Salt (Mixed with 1 cup Water)
2 tbsp Cannabis Butter
4 tbsp All-Purpose Flour
Preheat oven to 350° F.
Wash and dry goose, like you would a chicken or turkey. Salt, pepper and sprinkle thyme inside the cavity, and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside in a small, buttered dish (use cannabis butter).
Mix 1 tbsp salt with 1 cup of water and pour into the bottom of the roasting pan with 2 tbsp of the cannabis butter. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks.
Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt, butter and water mixture to baste the goose several times during this period. Add more water to drip pan if necessary.
Turn the goose over onto its back and cook, basting with more cannabis butter as needed, for 50 minutes. Let the goose rest for 5 minutes as you make the gravy.
To make the gravy: Mix 2 tbsp of the fat drippings with 2 tbsp flour in a small saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Add salt, pepper, and thyme, if desired, to taste. Keep warm.
Serve with the cooked apples and onions.