Recipe - Grandma Linas Roast Goose Stuffed With Nuts And Fruit

1 810 pound goose
4 Apples
2 cup Chestnuts; peeled, cooked
One half cup Raisins
1 cup Prunes
Salt; to taste

Remove the excess fat from the cavity and giblets. Render the fat and save
to use in cooking. Peel, core and dice the apples. Mix them with the
chestnuts, raisins and prunes and stuff the cavity about Three fourths full. After
stuffing the goose, truss it and place the bird breast side up, on a rack
in a roasting pan. Rub with salt. Roast for 1 hour in a 400 oven. Prick the
skin with a fork at One half inch intervals to let the fat escape. Reduce the
temp to 350 and roast or another hour. As the fat accumulates, remove it
with a bulb banter. To test for doneness, prick the thigh with a fork; the
juices should be yellowish. If they are tinged with pink and further
cooking is necessary reduce the oven to 325 and continue roasting until the
goose is cooked. Remove more drippings with a bulb banter and let the bird
rest for 15 minutes before carving. Meanwhile put the pan on top of the
stove and bring to a simmer. Using a spoon try to break up the bottom
crust, stirring constantly until dissolved. Use the bulb banter to remove
the pan juices to a bowl for gravy.

Recipe by: Grandma Linas

Posted to TNT Recipes Digest, Vol 01, Nr 950 by vuman@juno.com (V U Man)
on Jan 18, 1998