Updated Thursday, August 30th, 2007
Dry the goose and rub the skin with salt and pepper, and, if desired, a clove of garlic. Fill the cavity loosely with stuffing, and fasten with skewers or string. Prick the skin well to let the fat run off. Place the bird on a rack in a roasting pan; if you have no rack, prop the goose on two wooden spoons to prevent its sticking to the pan. Put it in a 450 degrees F oven for 20-25 minutes to brown, then pour off the fat and reduce the heat to 300 degrees F. Pour a cup of hot cider or wine over the bird and cook uncovered, allowing 20 minutes per pound for the total roasting time.
Serve the bird on a large platter garnished with glazed fruit, crabapples, spiced pears or stuffed prunes, with bunches of parsley or watercress.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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