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1
Preheat oven to 325F (160C).
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To prepare this classic Danish Christmas dish, first wash the goose under cold running water.
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Pat it thoroughly dry with paper towels and rub inside and out with lemon.
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4
Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters.
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5
Close by lacing skewers or by sewing with heavy white thread.
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6
Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking.
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Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound).
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8
As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon.
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9
Basting the goose itself is unnecessary.
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10
To test whether the bird is done, pierce the thigh with the tip of a small sharp knife.
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If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow.
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When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve.
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Transfer the goose to a large heated platter and remove the string and skewers.
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14
Scoop out the stuffing and discard it.
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15
The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve.
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16
Traditionally, poached apples stuffed with prunes are served with the Christmas goose.
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17
Red cabbage and carmelized potatoes complete the Christmas menu in Denmark.
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Notes: Pricking the skin of the bird in several places and starting the cooking with the bird breast side down.
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Allows for the most fat to run clear.
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20
When cooking is halfway done, turn the bird over and continue cooking until the juices run clear.
