Yields 6 Portions
1 whole 9-10 pound Goose
3 cups cooked Rice
1 1/2 cups peeled, diced Cooking apples
1/2 cup Raisins
1/2 cup chopped Onion
1 teaspoon dried Rosemary
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 large beaten Egg
Level of Difficulty:
5 Hours 30 Minutes
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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, cooking apples, raisins, onion, rosemary, salt, pepper and egg, stirring well. Spoon mixture into goose cavity and close with skewers.
Place goose, breast side up, on rack in a roasting pan. Insert meat thermometer in thigh. Cook in a preheated 450°F oven for 30 minutes. Reduce heat to 350°F for the remainder of the cooking time. Make sure you cook the goose until meat thermometer registers 185°F. (25 to 30 minutes per pound). Periodically, baste the goose with pan juices.
Place goose on a serving platter; garnish with parsley and orange slices, if desired.
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