“This is a classic French Chanukah dish, but is good for any holiday.”
1 (13lb)goose, giblets and neck discarded
3clovesgarlic, thinly sliced
8 gala apples or 8golden delicious apples, peeled,each cut into 6 wedges
1/4 cupfresh lemon juice
1 1/2 teaspoonsground cinnamon
Position rack in bottom third of oven and preheat to 350°F.
Rinse goose inside and out; pat dry with paper towels.
Sprinkle inside and out with salt and pepper.
Using knife, cut small slits all over goose; place garlic slices into slits.
Place goose on rack, breast side down, in large roasting pan.
Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat.
Turn goose over.
Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
Meanwhile, toss apples and lemon juice in large bowl.
Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish.
Using slotted spoon, transfer apples to baking dish; toss apples in goose fat.
Add sugar, Calvados and cinnamon to apples; toss.
Bake apples alongside goose until very tender and golden, about 1 hour.
Serve goose with caramelized apples.
“Made this for Father’s Day holiday! lol Wonderful and delightful! I purchased a frozen goose last weekend and as it slowly defrosted DH asked me every day when I would make this recipe! He was so not disappointed! Thanks, Mirj! Made for ZWT5, Kitchen Witches!”