Bohemian Roast Goose
Nutrition
Calories: 29.54 kcalCarbohydrates: 7.15 gProtein: 0.86 gFat: 0.18 gSaturated Fat: 0.04 gSodium: 757.23 mgFiber: 2.77 gVitamin A: 0.7305 IUCalcium: 27.9 mgIron: 1.3 mg
Ingredients
- 1 9- to 11- pound frozen goose thawed
- 4 cups sauerkraut about 2 16-ounce cans
- 2 cups peeled cubed apples
- 1 tsp salt
- 1/2 tsp caraway seed
Instructions
- 1. Remove giblets and neck from goose; rinse goose. (Use giblets and neck for broth, if you like.) With two-tined fork, prick skin.
- 2. In large bowl, toss sauerkraut with apples, salt and caraway seed; lightly spoon into goose. Skewer neck skin to back (or, hold in place with wings). Tie legs and tail together. Insert meat thermometer into center of thigh next to body, avoiding bone. Place, breast side up, on rack in open roasting pan.
- 3. Roast at 350°F. 3-1/4 to 4 hours or until thermometer reads 190°F. and thigh is tender when pierced with a fork. Allow goose to stand at room temperature 15 minutes for easier carving.