Ingredients:

• 10-12 lbs    Young Goose
•     2 small    Onions
•     2 small    Apples
•      1 large    Onion
•                    Salt
•                    Black Pepper
•                    Mugwort

Directions:

Preheat oven to 400°F.
Rinse the goose and clean out cavity if needed.
Slice large onion into ½ to ¾ inch thick rings and place into bottom of a Roaster.
Season Goose with salt and pepper inside and out.
Insert the apples, onions and a sprig or two of mugwort into the cavity and place goose on top of the bed of onions.
Add 3 to 4 cups of water to the roaster with a few more sprigs of mugwort.
Roast for 35 minutes at 400°F then turn down to 350°F for the rest of the cooking time.
Baste frequently.
Add more boiled water as needed.
Tent with Aluminum Foil if skin gets too dark.
When the goose is done, remove from roaster and cut into portions.
Skim excess fat from gravy, add water if necessary and bring to a boil.

Total cooking time is approximately 4 hours.
Internal temperature should be 180°F.

Serve with sauerkraut or red cabbage, dumplings and lingonberries or cranberries.
We recommend: Do not discard the fat, but use it in cooking sauerkraut or even as a spread on rye bread with some salt. Mixed with some rendered pork fat (Lard) it will be more solid.

Roasted Breast of Goose