|Name:||Roast Goose||Contributor:||Brian Poppe|
|Key words:||goose||Category:||Main Dishes|
stick of butter
4 Tbsp butter
1/4 c brown sugar
1 oz cognac
12-oz jar plum jelly
|Preparation:||With the goose, stuff the body cavity with quartered apples and rub the
skin with a stick of butter. Place goose in a Reynolds oven bag and add
a shot of cognac. Follow the instructions for the oven bag for
preparation of the bag and for cooking time.
When goose is done remove from bag and discard apples and juices.
In a sauce pan, combine butter, brown sugar, cognac and plum jelly. Heat until bubbly.
Either slice the goose and serve with sauce separately or slice the goose, cover in sauce, and place back in the oven for 15 minutes.