Roast Watertown Goose

Molly53's Note:

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown Goose.” The geese that were raised and prepared for market in Watertown, Wisconsin found their way to tables of wealthy people in the east, New York, Boston, Philadelphia, and other eastern points which usually purchased the bulk of them. Orders were placed weeks and even months in advance and some wealthy families had standing orders from year to year to be certain of getting them. Quite inexpensive for you if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Times are approximate.

• Total Time: 4 hrs
• Prep Time: 1 hrs
• Cook Time: 3 hrs

Ingredients:

Servings: 12

• 1 (10 lb) goose (young, weighing about 10 pounds)
• 2 teaspoons salt
• 1 orange, juice and rind of
• 3 tablespoons lemon juice (fresh is best)

Apricot Stuffing

• ¼ lb dried apricot
• 1 cup breadcrumbs
• ¾ teaspoon salt
• ¼ teaspoon paprika
• 2 tablespoons celery , minced
• 1 teaspoon parsley , minced
• 2 tablespoons butter , melted

Wild Rice and Chestnut Stuffing

• 1 cup wild rice
• 3 cups water
• 1 teaspoon salt
• ½ lb chestnuts , blanched and cooked (chopped)
• ½ cup butter
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 2 tablespoons onions , minced

Directions:

1. For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
2. Drain and add remaining ingredients; toss lightly.
3. For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
4. Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
5. Mix well.
6. Preheat oven to 375°F.
7. Clean goose; wipe dry but do not stuff.
8. Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
9. Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
10. Reduce oven to 325°F.
11. Rub goose with salt.
12. Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
13. Truss; weigh to estimate cooking time.
14. Place breast up on rack in an uncovered roasting pan and place in oven.
15. Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
16. Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.