Roast Watertown Goose

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (10 lb) goose (young, weighing about 10 pounds)
• 2 teaspoons salt
• 1 orange, juice and rind of
• 3 tablespoons lemon juice (fresh is best)
• 1/4 lb dried apricot
• 1 cup breadcrumbs
• 3/4 teaspoon salt
• 1/4 teaspoon paprika
• 2 tablespoons celery, minced
• 1 teaspoon parsley, minced
• 2 tablespoons butter, melted
• 1 cup wild rice
• 3 cups water
• 1 teaspoon salt
• 1/2 lb chestnuts, blanched and cooked (chopped)
• 1/2 cup butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons onions, minced

Recipe

• 1 for the wild rice stuffing: wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
• 2 drain and add remaining ingredients; toss lightly.
• 3 for the apricot stuffing: cover apricots with cold water and cook until tender; drain and chop finely.
• 4 combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
• 5 mix well.
• 6 preheat oven to 375°f.
• 7 clean goose; wipe dry but do not stuff.
• 8 place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
• 9 remove from oven and let cool to room temperature; repeat this procedure 2 more times.
• 10 reduce oven to 325°f.
• 11 rub goose with salt.
• 12 fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
• 13 truss; weigh to estimate cooking time.
• 14 place breast up on rack in an uncovered roasting pan and place in oven.
• 15 allow 25 minutes per pound (if the goose weighs less than 8 pounds, roast at 375f, allowing 35 minutes per pound.).
• 16 basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.