1 goose, 10 to 12 lb
1 tsp (5 mL) salt
2 tsp (10 mL) dried marjoram
Stuffing
1 loaf (450 g) day-old bread or buns
7 oz (200 g) goose and/or chicken and/or beef liver, finely chopped
1 egg, beaten
1 tsp (5 mL) salt
1 tsp (5 mL) dried marjoram
1 apple, quarted, if necessary
Stuffing: Break bread into chunks; soak in cold water. Squeeze water out of bread, chop finely and transfer to large bowl. Add liver, egg, and salt and marjoram; mix well.
Wash goose and pat dry. Put the apple into the goose cavity, then pack stuffing into cavity.
Rub outside with salt, then marjoram. Place goose on rack in roasting pan.
Cover loosely with foil and roast in 325°F (160°C) oven for 4 to 5 hours, basting occasionally with pan drippings, until meat thermometer inserted in thigh registers 180°F (82°C) juices run clear when leg is pierced. Stuffing should be 165°F (75°C). Pour off extra fat from pan drippings and reserve for another use. Add some water to pan drippings and thicken if desired to make gravy. Makes 6 to 8 servings.
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