Roast Goose Recipe
The taste of this very Roast Goose recipe has played on my senses so much that I seldom consider any other recipe of Roast Goose. Stock up on more and more Poultry as you will want to make this Roast Goose time and again. Serve this tasty Side Dish as often as you like! Is it you or the aroma of Roast Goose that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
8- to 10-pound goose
Salt and pepper
1 1/2 cups dried pitted prunes
3 cups cored, coarsely chopped apples
Directions
Preheat oven to 400 degrees.
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.
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.
