When hunting season arrives, try this dish that contains rice, apples and a variety of spices. 25
9 to 10 pounds, whole
peeled and cored
sliced, for garnish, optional
Oven 350℉ (180℃).
Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with water; pat dry. Prick skin with a fork at 2 inch intervals.
Combine rice and next 7 ingredients, stirring well. Spoon mixture into cavity; close with skewers. Truss goose, and place, breast side up, on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350℉ (180℃) for 2 to 2½ hours or until meat thermometer registers 185 degrees. Place goose on a serving platter; garnish with parsley and orange slices, if desired.