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Roast Goose Recipe
|Black pepper||1⁄4 Teaspoon|
|Cooking apples||1 Pound, pared and quartered|
|Prunes||3⁄4 Pound (Soaked In Warm Water, Drained, And Pitted)|
Serving size: Complete recipe
Calories 17942 Calories from Fat 13776
% Daily Value*
Total Fat 1527 g2349.8%
Saturated Fat 444.1 g2220.4%
Trans Fat 0 g
Cholesterol 3628.7 mg
Sodium 9136.8 mg380.7%
Total Carbohydrates 296 g98.6%
Dietary Fiber 35.4 g141.5%
Sugars 191.8 g
Protein 728 g1456.4%
Vitamin A 108% Vitamin C 356.1%
Calcium 72.7% Iron 653%
*Based on a 2000 Calorie diet
Pat dry with absorbent paper.
Rub body and neck cavities with a mixture of the salt and pepper.
Mix apples, prunes, and sugar together; lightly spoon mixture into cavities.
To close body cavity, sew, or skewer and lace with a cord.
Fasten neck skin to back with skewer.
Loop cord around legs, tighten slightly, and tie around a skewer inserted on the back above tail.
Rub skin of goose with a little salt.
Place goose, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, at 325Â°F 2 1/2 hours, removing fat from pan several times during this period.
Turn goose, breast up, and roast 45 to 60 minutes longer, or until goose tests done.
To test for doneness, move leg gently by grasping end of bone.
When done, drumstick-thigh joint moves easily or twists out.
Transfer goose to a carving board or heated serving platter while preparing Gravy, below.
Garnish as desired.