Ingredients
- 1 (12 pound) fresh goose
- salt to taste
- 4 cups wild rice, cooked
- 2/3 cup chopped toasted hazelnuts
- 2 Granny Smith apples - peeled, cored and chopped
- 1/2 cup chopped onion
- 2 teaspoons ground savory
- 3 tablespoons chopped fresh parsley
- freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 4 cups water
Procedure1. Mix together the cooked rice, nuts,apples, onion, and herbs. Season to taste with salt and pepper.2. Remove the neck, heart, and gizzardfrom the goose. Wash the bird inside and out. Pat dry. Fill the cavity of thegoose with the stuffing, skewer closed, and lace string around the skewers.Truss the bird.3. Roast in a preheated 325 degree F(165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as itaccumulates. Turn, and roast another 1 1/2 hours. When done, the juices shouldrun clear when the bird is pricked where the thigh attaches to the body. Removetrussing strings and skewers before carving.4. While the goose is roasting, placethe neck, heart, and gizzard in a saucepan with water. Let simmer gently,partially covered, for several hours, until reduced to slightly less than 2cups. Season the broth to taste with salt.
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