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Roast Goose Recipe
|Dried pitted prunes||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped cored apple||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 18197 Calories from Fat 13759
% Daily Value*
Total Fat 1525 g2346.6%
Saturated Fat 443.6 g2218.2%
Trans Fat 0 g
Cholesterol 3628.7 mg
Sodium 3764 mg156.8%
Total Carbohydrates 328 g109.3%
Dietary Fiber 24.4 g97.5%
Sugars 195.1 g
Protein 729 g1457.7%
Vitamin A 143.4% Vitamin C 919.3%
Calcium 54.5% Iron 668%
*Based on a 2000 Calorie diet
Rinse the goose well and pat dry.
Salt and pepper interior and exterior of bird.
Mix prunes and chopped apples; fill goose with them.
Truss goose well so that its shape holds while roasting.
Place goose on a rack in a shallow pan and roast in the preheated oven 30 minutes.
Remove goose from oven.
Lightly prick the goose all over to help release the fat, then return to the oven for 30 minutes longer.
Draw off melted fat from the pan throughout the roasting process as necessary.
After the first 1 hour of roasting, prick the goose again, reduce oven temperature to 350 degrees, and continue cooking about 2 to 2 1/2 hours longer, until done.
Signs of a well-done goose are clear juices when the leg meat is pierced and an internal temperature of 185 degrees registered on a meat thermometer.
Let the goose rest 10 to 15 minutes before carving.