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Goose with Apples

 

15

Yield

15

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

8 pounds goose
½ each lemon
2 cups apples
peeled, cored, chopped
*
2 cups prunes
pitted, chopped
*
1 large onions
peeled, quartered

Directions

Preheat oven to 325℉ (160℃).

To prepare this classic Danish Christmas dish, first wash the goose under cold running water.

Pat it thoroughly dry with paper towels and rub inside and out with lemon.

Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters.

Close by lacing skewers or by sewing with heavy white thread.

Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking.

Roast goose on a rack set in a shallow open pan for 3 to 3½ hours (about 20 to 25 minutes per pound).

As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon.

Basting the goose itself is unnecessary.

To test whether the bird is done, pierce the thigh with the tip of a small sharp knife.

If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow.

When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve.

Transfer the goose to a large heated platter and remove the string and skewers.

Scoop out the stuffing and discard it. The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 39439% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 211mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 110g
Vitamin A 2% Vitamin C 31%
Calcium 3% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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