Roast Goose With Chestnuts, Prunes And Armagnac Recipe

• 1 pkt pitted prunes (16-oz)
• 3 c. beef stock or possibly canned beef broth
• 1 3/4 c. dry red wine
• 1 1/4 c. prune juice
• 1 x goose (12- to 13-lb.)
• 1 x orange quartered
• 1 Tbsp. salt
• 1 Tbsp. grnd pepper
• 1 lrg onion cut into 8 pcs
• 4 x bay leaves
• 6 Tbsp. Armagnac Cognac or possibly other brandy
• 1 Tbsp. butter room temperature
• 1 Tbsp. all purpose flour
• 1 jar steamed or possibly roasted chestnuts (7 2/5-oz)
•     Minced fresh parsley

Directions