Place 1/2 apple, 1 stalk of celery,
and 1 quartered onion in the wishbone or neck cavity
Skewer the neck skin to the back and fold the wings
behind the back
Stuff the rear cavity with remaining
apple, celery, and onion
Skewer the cavity shut
Salt
and pepper the goose generously and place on a rack
inside a roasting pan with a lid
The rack is needed so
that the goose will not fiy in the accumulated grease
Cover pan tightly and roast 3 to 5 hours or until the leg
joint moves freely
If the level of grease creeps up to
touch the bird, remove it with a bulb baster
Uncover
pan the last 30 minutes to complete browning
Remove
stuffing
You should allow the bird to stand 20 minutes
before carving
Save the legs for leftovers and cut the
breast into paper-thin slices, each bordered by a strip of
crisp skin.
The stuffing which is served with the bird is cooked in a
separate pan during the 30 minutes the goose is brown-
ing
The quality of the stuffing will be determined largely
by the bread you use
A firm homemade or sourdough
bread is recommended.
