Ingredients
- 1 9 lb Goose
- 2 tsp Coarse Salt
Dressing
- 3 med Onions peeled
- 4 Lrg Granny Smith Apples , peeled, cored and chopped
- 1/2 tsp Freshly Ground Pepper
- 1 Tbsp Butter , cut into tiny bits
Brown Gravy
- Gizzard, Neck, Heart, Liver and Wing Tips of Goose , chopped
- 1 Onion , peeled and sliced
- 1 Carrot , sliced
- 1-2 Tbsp Rendered Goose Fat or Cooking Oil
- 3 C Stock or Beef Bouillon
- 1/2 Bay leaf
- 3 Sprigs Parsley
- Salt & Pepper to taste
Servings:
Instructions
- Preheat oven to 450 degrees
- Rub goose inside and out with the course salt and set aside.
- Parboil the onions in boiling water for 5 minutes.
- Remove onions with slotted spoon, cool and then chop fine.
- In a large bowl, combine onions, chopped apples, sage, pepper and butter.
- Just before cooking goose, place stuffing in cavities of the goose.
- Sew or skewer the openings and truss goose in usual way.
- Roast the goose (note cook's notes below) for the first 15 minutes, then reduce heat to 350 and turn goose on its side.
- After 1 hour, turn the goose onto its other side.
- For the final 15 minutes, roast the goose on its back.
- Baste the goose with about 3 Tablespoons of boiling water about every 20 minutes during the whole period of roasting. Allow about 15 minutes per pound for the total weight of the stuffed goose.
- When done, internal temperature should register 180 degrees, the legs should move up and down freely and juices should run a pale yellow.
- While goose is roasting, prepare gravy and port wine sauce. See other recipe pages linked for Dressing, Gravy and Port Wine Sauce
Recipe Notes
Notes: to reduce grease, use 2 prong fork and poke goose all over. Put goose on rack in pan over water. Steam 1 hour. Be sure grease is running, if not, poke. Cut in half, remove backbone and roast at 425 degrees
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