Recipe Archives->Gamebirds->Roast Goose 06

GOOSE
Serves 8

1 6 kg goose
3-5 few cooking apples
Salt
Marjoram
4-5 tablespoons water

Wash the goose inside and outside and cut away the various chunks
of fat that might be there.  Rub with salt and marjoram.  Remove
the seeds from the apples and put them uncut inside the body and
sew both openings with just one or two stitches.  Tie wings and
legs to the body and place the goose chest down into a big enough
frying pan.  Pour 4-5 tablespoons water over the goose and place
it in a preheated 165 C oven (325 F).  Do NOT turn the heat any
higher.  Slowly cook the goose until tender (one hour per kg plus
one more hour).  After one hour, the goose is turned onto its back
and during all the frying time frequently the frying juices are
poured over it.

To make a crispy crust/skin, the heat can be turned up to 200 C
(400 F) for some 30 minutes at the end of the frying process.
Serve the goose with potato dumplings and red cabbage.  Drink some
red wine that goes with game and poultry.

Note: Traditionally, in many european countries the 11th Nov is
the day to enjoy a St. Martin's goose since it's St. Martin's day.

Printable version: roast-goose06.txt.