| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | Jewish, Poultry | 8 | Servings |
INGREDIENTS
| Dwigans fwds07a | ||
| 8 | lb | Goose, up To 10 |
| 4 | Apples | |
| 2 | c | Cooked, peeled chestnuts |
| Quartered | ||
| 1/2 | c | Raisins |
| 1 | c | Prunes |
| Salt to taste |
INSTRUCTIONS
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 stuffig thegoose, 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 for another hour. As the fat accumulates, remove it with a bulb baster. 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 until the goose is cooked. Remove more drippings with a bulb baster and let thebird rest for 15 minutes 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 until dissolved. Use the bulb baster to remove the pan juices to a bowl for gravy. Posted to JEWISH-FOOD digest V97 #334 by Nancy Berry <nlberry@prodigy.net> on Dec 27, 1997
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