CookEat Recipe
Roast Goose Stuffed with Whole Apples
A whole roast goose filled with small cored apples and basted with its butter-rich pan juices.
Method
Steps
Step 1
Heat oven to 180 °C. Remove any giblets from the 4 kg dressed goose, pat it dry and season with salt and pepper. Rub with vinegar. Core the small apples and set them loosely in the cavity without tightly packing.
Step 2
Place the bird breast up on a rack in a large roasting pan, dust lightly with flour, pour hot water into the pan and add the butter. Roast, basting with the pan liquid and rendered fat every 30–40 minutes; remove excess fat from the pan if needed.
Step 3
After roughly 2½–3 hours, measure the thickest meat away from bone and the centre of the apple stuffing separately. Continue cooking until the whole goose reaches 82 °C and the apples in the cavity reach 74 °C.
Step 4
Rest the goose about 20 minutes, then carve with clean tools. Serve the cooked whole apples beside the meat and spoon on a little strained pan juice.
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