The Viperess
New member
1 goose, 6-8 pounds, ready-to-cook
3 cups soft bread crumbs
Juice of 1 lemon
1/2 teaspoon salt Salt and pepper
1/8 teaspoon pepper
1/4 cup chopped onion 4 to 6 slices bacon
1 cup chopped tart apple Melted bacon fat
1 cup chopped dried apricots
Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter or margarine in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Truss bird. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat.
Place goose breast up on rack in roasting pan. Roast at 325 degrees F 20 to 25 minutes per pound or until tender, basting frequently with bacon fat and drippings from in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8.
3 cups soft bread crumbs
Juice of 1 lemon
1/2 teaspoon salt Salt and pepper
1/8 teaspoon pepper
1/4 cup chopped onion 4 to 6 slices bacon
1 cup chopped tart apple Melted bacon fat
1 cup chopped dried apricots
Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter or margarine in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt and pepper. Spoon stuffing lightly into cavity. Truss bird. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat.
Place goose breast up on rack in roasting pan. Roast at 325 degrees F 20 to 25 minutes per pound or until tender, basting frequently with bacon fat and drippings from in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8.
