Roast Goose
1 fresh or completely thawed goose 1 cup orange juice
1/4 cup honey Dried fruit or fruit and wild rice stuffing*
*Or completely stuff the goose with dried fruit including
apricots, raisins prunes, etc or make any other rice and
fruit stuffing. Puncture many holes in the skin of the
goose. Preheat oven to 375 degrees F. Place unstuffed goose
in roasting pan with large area for catching grease. Roast
approximately 45 minutes to an hour until slightly brown.
Watch carefully This is only the first step in cooking so
you don't want it to burn. You can optionally turn the goose
over to brown both sides. Remove the goose from the oven.
Allow the goose to cool so it can be handled comfortably.
Drain the pan.
Mix orange juice and honey. Pat down the goose with paper
towels to remove the grease. Pat both inside and outside.
Stuff the goose. Baste with the orange juice-honey sauce.
Preheat oven to 325 degrees F or slightly cooler. Place
goose on a roasting pan in the oven. Bake goose using the
rule of about 25 minutes per pound, but subtract 45 minutes
because of the cooking done in the first step. Re-baste
goose while cooking every half hour. It is not necessary to
turn the goose over in this step. When done, drumsticks
should separate fairly easily from the goose. Use same rules
for doneness as other poultry.
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