Roast Goose From The Plaza Hotel

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 goose, 10-12 lbs
• 1 lb pitted soft prune
• 6 apples, peeled, cored and sliced
• 1 lemon, quartered
• 1/2 cup sherry wine
• 1 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 the goose should be drawn and ready for the pan.
• 2 remove the oil sac from the tail and any disfiguring pin feathers.
• 3 combine prines, apples, lemon, sherry, salt and pepper and use to stuff the goose.
• 4 close vent.
• 5 place the goose on a rack in a deep roasting pan.
• 6 roast in a slow oven, at 325 degrees, basting frequently with the pan juices/drippings or with wine, if desired. roast for about 3 to 3-1/2 hours, or until the goose is crisply browned and tender.
• 7 periodically scoop out accumulating fat from the roasting pan with a large spoon, reserving some.
• 8 let rest at least 20 minutes before carving and serving.
• 9 remove excess fat and bring to a boil. make gravy with a roux of cornstarch and cold water, being sure to scrape off any brown bits, stirring constantly.
• 10 wonderful served with a fine chestnut puree.
• 11 note: i like to baste the goose with a mixture of dry wine and goose fat drippings, preferably fish eye pinot grigio.