1. Soak the pitted prunes overnight. 2. Clean out all excess fat from the goose (keep the fat to render for later use). 3. Rub the goose inside and out with the lemon salt& pepper. 4. Stuff the bird with the prunes& apples and truss the bird. 5. Prick the goose all over to help the fat escape while roasting. 6. Place the goose on a roasting rack on it's side in a 375F oven. 7. After 30 minutes pour off the fat. 8. Pour in the boiling stock& continue cooking. 9. Baste the goose from time to time. 10. After 1 1/2 hours turn the goose on it's other side. 11. Roast for another 1 1/2 hours. 12. 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat. 13. During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water. 14. Use the pan juices (fat removed to make your gravy). ---------------------------------------------------------------------------
Nutrition
Ingredients
