Roasted Goose With Apple
|Domestic goose||11 Pound|
|Marjoram leaf||1 Teaspoon|
Wash goose and set aside giblets (use however you prefer, but they are best cooked conventionally).
Sprinkle inside of cavity with salt.
Fill cavity with whole or quartered apples and prunes.
Sprinkle with marjoram.
Secure openings with toothpicks or metal skewers.
Tie legs together and wings to body with string.
Cover legs and wings with small pieces of foil.
Place inverted saucers or small casserole lids in 2-quart (12x7) baking dish to hold goose out of juices.
Place goose, breast side down, on saucers.
Cook uncovered, 30 minutes.
Remove goose, using paper towels as hot pads, to platter or cutting board.
Drain juices and fat.
Remove foil pieces from goose.
Turn goose, breast side up and continue cooking 30 minutes or until meat thermometer registers 180° (will increase to 195° during standing).
If necessary, cover with wax paper to prevent spattering.
Let stand, covered with foil, 10 to 15 minutes before carving to allow the goose to finish cooking and to make carving easier.