1. The goose should be drawn and ready for the pan. 2. Remove the oil sac from the tail and any disfiguring pin feathers. 3. Combine prines, apples, lemon, sherry, salt and pepper and use to stuff the goose. 4. Close vent. 5. Place the goose on a rack in a deep roasting pan. 6. Roast in a slow oven, at 325 degrees, basting frequently with the pan juices/drippings OR with wine, if desired. Roast for about 3 to 3-1/2 hours, or until the goose is crisply browned and tender. 7. Periodically scoop out accumulating fat from the roasting pan with a large spoon, reserving some. 8. Let rest at least 20 minutes before carving and serving. 9. Remove excess fat and bring to a boil. Make gravy with a roux of cornstarch and cold water, being sure to scrape off any brown bits, stirring constantly. 10. Wonderful served with a fine chestnut puree. 11. Note: I like to baste the goose with a mixture of dry white wine and goose fat drippings, preferably Fish Eye pinot grigio. ---------------------------------------------------------------------------
Nutrition
Ingredients
