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Roast Goose




Source of Recipe


Angela Lowry


Recipe Introduction


Fix these with Garlic, Onion and Sage Stuffing


List of Ingredients




1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

Recipe



Preheat oven to 450°F.

Rinse goose inside and out; pat dry, using paper towel.

Rub goose inside and out with halved lemon.

Season inside and out with salt and pepper. Fill main cavity
and neck cavity loosely with stuffing. Place any remaining
stuffing in small oiled baking dish and cover with foil.

Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin.

Wrap goose in cheesecloth or loosely drape with foil. Place goose on rack set into large roasting pan. Roast goose 30
minutes.

Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.