Roast Pruned Goose



1 goose 10-12 lb dressed
1/2 lb prunes, pitted
3 cup water
salt to taste
dash of sage
2 lb apples, green (peeled and quartered)

In a saucepan bring water and prunes to a boil, reduce heat and simmer 20 minutes, drain and set aside to cool. Cut neck from goose leaving neck skin intact, rinse and pat dry. Rub goose inside and out with salt and sage. Fill body cavity with apples and prunes. With a skewer and lace fold back neck skin and tie back lacing up legs, place breast down in roasting pan with rack. Roast uncovered at 325 degrees for 3 hours. Turn breast side up and roast another 1-2 hours until done. Serve with all the usual fixins.

Serves 8-10


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