Roast Goose Filled with Apples
- 1 goose, 7-8 pounds
- Salt
- 1 1/2 pounds apples, peeled and quartered
- 1/2 cup currants
- 3 cups water
- 1/2 onion, sliced
- 6 peppercorns
- 2 tablespoons flour
Clean and dress the goose; remove head and feet and trim off excess fat. Wash goose well, soak in cold water for 15 minutes, then dry and rub inside and out with salt.
Combine apples and currants, stuff goose with them; sew or skewer securely. Place in roasting pan with water, onion slices and peppercorns; cover and bake in oven at 350°F., for approximately an hour. Remove cover and baste with the drippings every 10 to 15 minutes; if goose becomes too dry add a moderate amount of more water. About 2 or 3 hours will be required, the goose must be tender and browned. Shortly before removing from oven, delicately sprinkle with 1 tablespoon cold water to make the skin more crisp.
Before serving, removing excess fat from pan, combine flour with the remaining drippings, gradually add water and cook well. Strain, if necessary, and serve proudly with the goose. If goose gives off to much fat while roasting, remove if from time to time.
Combine apples and currants, stuff goose with them; sew or skewer securely. Place in roasting pan with water, onion slices and peppercorns; cover and bake in oven at 350°F., for approximately an hour. Remove cover and baste with the drippings every 10 to 15 minutes; if goose becomes too dry add a moderate amount of more water. About 2 or 3 hours will be required, the goose must be tender and browned. Shortly before removing from oven, delicately sprinkle with 1 tablespoon cold water to make the skin more crisp.
Before serving, removing excess fat from pan, combine flour with the remaining drippings, gradually add water and cook well. Strain, if necessary, and serve proudly with the goose. If goose gives off to much fat while roasting, remove if from time to time.
Submitted by May 28, 2009
11 min
270 min
281 min