The goose was really good even though my husband had to pull out the odd quill and feather with pliers. I hate that.
The goose was stuffed with apple pieces marinated in Calvados, then surrounded with apple wedges before roasting. Fabulous!
While waiting for the goose to roast, we indulged in peppered chicken drumlettes, and salmon chunks with creme fraiche and dill.
I kept the photography down to a minimum and chose to enjoy my family, friends and the food, naturally.
Christmas Goose with Apples and Calvados
10 lb goose
1/2 cup Calvados
1 onion, chopped
4 shallots, chopped
4 tbsp parsley leaves, chopped
Salt and pepper
Season the goose with salt and pepper, then poke all over with a cooking fork. Peel and core six of the apples, cut into pieces, then pour in the Calvados. Allow to marinate for about 30 minutes. Add the onion, shallots and parsley to the apples, then stuff into the two cavities of the goose, closing the breast cavity with lacing pins. Core and cut into wedges the remaining apples and place in the roasting pan around the goose, sprinkling with cloves. Roast the goose at 350 degrees Fahrenheit for about 3 hours, pouring off the goose fat twice during cooking.