INGREDIENTS

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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