Roast Goose with Stuffing
Roast Goose with Stuffing recipe 83
9 to 12 pounds
Granny Smith apples
peeled and diced
dried, cut in quarters
Remove the neck and gizzard and place in a saucepan with about 1 quart of water and let simmer lightly for several hours while partially covered.
Reduce to about 2 cups and season with salt.
Mix remaining ingredients, except for gravy (reserved goose fat), together and adjust seasoning by tasting.
Stuff, lace, and truss the bird and roast in a 325 degree F oven, breast down, for 1½ Hours.
Draw off fat as it accumulates.
Turn and roast another 1½ hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body.
Remove when done and let rest on a heated serving platter while you prepare the gravy.
Pour off all but 2 tablespoons of the fat and sprinkle with the flour.
Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits.
Add the broth and stir until smooth.
Season to taste with salt and pepper and serve in a boat with goose.