serves 6 to 8
1 6 to 8-pound goose
2 teaspoons salt
1/4 teaspoon pepper
1 apple, sliced
4 to 6 bacon slices
bacon drippings
Sprinkle goose inside and out with salt and pepper. Fill the goose with sliced apple. Truss bird. Cover breast with bacon slices and cheesecloth soaked in drippings. Place goose breast up on rack in roasting pan. Roast at 325 degrees until tender, about 20 to 25 minutes per pound, basting frequently with drippings in pan.
NOTE: To truss a bird means to bind or skewer the wings or legs before cooking.
courtesy of: West Virgina Department of Natural Resources
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