Cut goose into serving pieces. Remove all visible fat. In a large, heavy-bottomed pot over medium-high heat, brown goose in oil on all sides until golden. Remove goose and pour off all but 2 tablespoons of fat. Using the same pot, saute the garlic, onions, carrots and celery in remaining oil until lightly colored. Return goose to pot, add wine, tomatoes, juniper berries, bay leaves, and thyme. Season lightly with salt and pepper. Add stock to cover goose and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 to 2 hours or until goose is just tender. Add chestnuts and simmer for 30 minutes longer. When goose and chestnuts are tender, remove from pot with vegetables and keep warm. Skim fat from cooking broth and reduce broth over high heat for 5 to 7 minutes to concentrate flavors and thicken slightly. Adjust seasoning and stir in parsley. Arrange goose on a deep serving platter and surround with chestnuts and vegetables. Pour some of the cooking broth over and pass the rest in a bowl. This recipe yields 6 servings.

Comments: To peel chestnuts, cut an "x" in the shell and then blanch them in boiling water for 1 to 2 minutes. Cool slightly and with a small sharp knife peel and scrape off the shell and brown inner skin. Blanch them again if they are recalcitrant.

Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9755 broadcast 01-25-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-06-1997