Roast Watertown Goose
- Ready In:
- 4hrs
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 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
- 1⁄4 lb dried apricot
- 1 cup breadcrumbs
- 3⁄4 teaspoon salt
- 1⁄4 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
- 1⁄2 lb chestnuts, blanched and cooked (chopped)
- 1⁄2 cup butter
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons onions, minced
directions
- For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
- Drain and add remaining ingredients; toss lightly.
- For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
- Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
- Mix well.
- Preheat oven to 375°F.
- Clean goose; wipe dry but do not stuff.
- Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
- Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
- Reduce oven to 325°F.
- Rub goose with salt.
- Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
- Truss; weigh to estimate cooking time.
- Place breast up on rack in an uncovered roasting pan and place in oven.
- Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
- 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.
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RECIPE SUBMITTED BY
Molly53
United States