Roast Goose with Wild Rice
A Carolina mountain recipe for Roast Goose with Wild Rice.
OtherChickenIntermediate122 minBy Northstar
Ingredients
Servings
4
- 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
- 1 1/2 tablespoons all−purpose flour
- 4 cups water
Instructions
- 1
Remove the neck, heart, and gizzard from the goose.
- 2
Wash the bird inside and out.
- 3
Pat dry.
- 4
Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers.
- 5
Truss the bird.
- 6
Roast in a preheated 325F oven, breast side down, for 1 1/2 hours.
- 7
Draw off the fat as it accumulates.
- 8
Turn, and roast another 1 1/2 hours.
- 9
When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.
- 10
Remove trussing strings and skewers before carving.
Tags
soupamericancarolinas-cookingother