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Add a photoServings: 8
Ingredients
- 1 x 8-10 lb. goose
- 4 x Apples
- 2 c. Chestnuts, peeled, cooked
- 1/2 c. Raisins
- 1 c. Prunes Salt, to taste
Directions
- Remove the excess fat from the cavity and giblets. Render the fat and save to use in cooking. Peel, core and dice the apples. Mix them with the chestnuts, raisins and prunes and stuff the cavity about 3/4 full. After stuffing the goose, truss it and place the bird breast side up, on a rack in a roasting pan. Rub with salt. Roast for 1 hour in a 400 oven. Prick the skin with a fork at 1/2 inch intervals to let the fat escape. Reduce the temp to 350 and roast or possibly another hour. As the fat accumulates, remove it with a bulb banter. To test for doneness, prick the thigh with a fork; the juices should be yellowish. If they are tinged with pink and further cooking is necessary reduce the oven to 325 and continue roasting till the goose is cooked. Remove more drippings with a bulb banter and let the bird rest for 15 min before carving. Meanwhile put the pan on top of the stove and bring to a simmer. Using a spoon try to break up the bottom crust, stirring constantly till dissolved. Use the bulb banter to remove the pan juices to a bowl for gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 8 servings | |
| Calories 575 | |
| Calories from Fat 162 | 28% |
| Total Fat 18.03g | 23% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 212mg | 9% |
| Potassium 1458mg | 42% |
| Total Carbs 45.6g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 14.61g | 10% |
| Protein 56.06g | 90% |
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