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Roast Goose




Source of Recipe


Southern


Recipe Introduction


Preheat oven to 325 degrees F.
Clean goose. Singe if necessary. Remove any layers of fat from the body cavity. Cut off neck, leaving the skin. Rinse and pat dry. Rub cavity with salt. Place quartered, cored, unpared apples, halved onions, celery pieces and quartered oranges inside.
Sew, skewer and lace with cord. Fasten neck skin to back with skewers. Loop cord around legs and tighten slightly. Place breast side down, on a rack, in shallow roasting pan. Roast uncovered at 325 degrees F. for 2 1/2 hours. Remove fat from pan several times during cooking, reserving 1/2 C for the gravy
Turn breast side up and roast 1-2 hours longer or until goose is done. (25 minutes per pound). To test, move leg gently at end of bone. Drumstick will move easily at the joint.