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Cooked by: Chef / Last Modified: 2/5/2008 / Base: Poultry / Number of Servings: 6 |
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Directions: Place the goose on a flat work surface and remove all loose fat. Sprinkle
the cavity with 1 teaspoon salt, set aside. Prepare the herbed bread
stuffing according to package directions, using 1 1/2 cups water, 1/2 cup
brandy and butter. Once the stuffing is thoroughly moistened, stir in the
tangerines, celery, prunes and raisins, stir well to distribute the fruit
evenly. spoon the mixture into the body cavity, using up any remaining to
fill in the neck cavity. Close both ends of the goose with skewers and
place in a pan. Pierce the skin of the goose all over with the tines of a
fork. Rub the skin all over lightly with vegetable oil before, not during,
barbecuing. Rub the remaining salt on the skin. Set a drip pan in the
center of the coals. Place the goose on a rack directly over the pan. Using
a medium-slow wood or charcoal fire, cooking time will be between 2 3/4 to
3 1/2 hours, depending on the size of the goose, and the heat of the fire.
The goose is done when the joints move freely. Remove the goose from the
grill and set on a platter to cool for 10 minutes before slicing and
serving.
| Ingredients:
9 Pound(s) Goose, Rinsed, Patted Dry
2 Teaspoon(s) Salt
8 Ounce(s) Herb-Seasoned Stuffing Cubes
1 1/2 Cup(s) Water
1/2 Cup(s) Brandy
1/4 Pound(s) Butter (1 Stick)
2 Tangerines, Peeled
1 Stalk Celery, Thinly Sliced
3/4 Cup(s) Pitted Prunes, Quartered
1/2 Cup(s) Raisins |
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