Recipe Archives->Gamebirds->Roast Goose 12

Gaastesteg Med Aebler Og Svedsker (Danish Roast Goose W/apples)
Yield: 10 servings

8 to 10 lb young goose
1/2 lemon
salt & fresh ground pepper
2 cups apples, peeled, cored and coarsely chopped
2 cups dried prunes, presoaked, pitted and coarsely chopped
1 lg onion, peeled and quartered
 
Preheat oven to 325F.

Wash the goose under cold running water. Pat it thoroughly dry with
paper towels and rub inside and out with lemon. Lightly salt and
pepper the inside and stuff the cavity with the coarsely chopped
apples, prunes and onion quarters. Close by lacing skewers or by
sewing with heavy white thread. Fasten the neck skin to the back
of the goose with a skewer and truss the bird securely so that it  
will keep it's shape while cooking. 

Roast goose on a rack set in a shallow open pan for 3 to 3 1/2
hours (about 20 to 25 minutes per pound). As the goose fat accumulates
in the pan, draw it off with a bulb baster or large kitchen spoon. 
Basting the goose itself is unnecessary.

To test whether the bird is done, pierce the thigh with the tip of
a small sharp knife. If the juice that runs out is still somewhat
pink, roast another 5 to 10 minutes or until juices run clear or
pale yellow. When done, turn off oven leaving the finished bird to
set with the door ajar for 15 minutes to make it easier to carve.

Transfer the goose to a large heated platter and remove the string
and skewers. Scoop out the stuffing and discard it. The fruits and 
onion will have imparted their flavor to the goose but will be far  
too fatty to serve. Serves 8 to 10 

Traditionally, poached apples stuffed with prunes are served with
the Christmas goose. Red cabbage and caramelized potatoes complete
the Christmas menu in Denmark.

Printable version: roast-goose12.txt.