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1
Place goose in a large pot.
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2
Add water to cover and stir in the sea salt.
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3
Refrigerate overnight.
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4
Preheat oven to 450 degrees F.
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5
Remove goose from water and drain well.
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6
Remove all innards and trim excess fat from the tail.
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7
Rub inside cavity with lemon juice.
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8
Place apple, potato, orange and celery inside the body cavity.
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9
Truss the bird like a turkey.
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10
Place the goose in the preheated 450 degree F oven.
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11
Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound.
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12
Baste the goose every half hour with the basting syrup.
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13
Carve goose and serve with stuffing and Cumberland sauce.
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14
Mix all ingredients together in a small bowl.
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15
Preheat oven to 350 degrees F.
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16
Coarsely chop the chestnuts and put in a large bowl.
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17
Add the stuffing mix, raisins, celery, apple, onion and salt and pepper.
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18
Toss to combine.
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19
Pour in the chicken stock, butter and cream and mix until evenly moistened.
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20
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
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21
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice.
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22
Bring to a boil, cook until reduced by 2/3, about 25 minutes.
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23
Strain and refrigerate.
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24
Serve cold over roast goose.
