Ingredients
10-12
pound young goose, prepared for cooking
2
pounds tart apples, peeled, cored and quartered
1
pound prunes, plumped in water, pitted and halved
1/2
cup flour (approximately)
Thick slices of dried apple
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Directions
1.
Prep your goose by washing and drying it inside out, and then rub the inside with salt. Set aside.
2.
Mix the apples and prunes. Stuff the goose with this mixture and then truss it loosely.
3.
Roast the goose in a 425 degrees F oven for 30 minutes. Check the fat dripping from the goose; if it starts to drip, drain and save it. Sprinkle some flour on the goose. Place the goose back inside the over and then bake for 350 degrees F.
4.
Prepare the basting by melting the butter in hot water. Check the skin of the goose in the oven, and if it starts to brown, baste it with this mixture, and then sprinkle more flour.
5.
You can periodically baste the bird in the next minutes; compute the roasting time per pound of the bird which falls at 16-20 minutes. Make sure to check and drain the fat drippings.
6.
After the roasting time, turn the bird on its side for every 30 minutes. Leave the last leg of the roasting by having the goose on its back for 15 minutes.
7.
You can check if the goose is cooked by moving the legs; they should move easily.
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