Ingredients
Units
- 10-12 lb. goose
- lemon juice
- kosher salt
- freshly ground black pepper to taste
- 2 apples, cubed
- 1 large onion, quartered
- 1½ cups water
- 1 cup sweet white wine
Instructions
- Preheat the oven to 400°F.
- Rinse the goose and remove excess fat. Rub the goose with lemon juice and sprinkle with salt and pepper. Place the apples and onion inside the goose cavity. Tie the legs together with kitchen twine. Prick the skin all over with the tines of a fork.
- Place the goose, breast side up, on a rack in a roasting pan. Pour the water into the pan. Roast for 45 minutes.
- Lower the oven heat to 325°F. Turn the goose breast-side down. Pour the wine over the goose. Roast for 45 minutes, basting once during this time.
- Turn the goose breast-side up again and roast for another 30-60 minutes, basting once or twice, or until the juices run clear when you prick the thickest part of the thigh with the tines of a fork (a thermometer inserted into the thickest part of the breast should read 145-160°F, depending on whether you prefer the meat slightly rare or well done). Let rest for 15 minutes before carving.
Notes
Use a bulb baster to siphon off some of the fat during roasting. To save the fat for future use, strain and let cool. The fat will turn from colorless to white. Skim off any remaining debris from roasting, spoon the fat into small containers and freeze.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Ashkenazi