Ingredients

• 1 whole wild goose(about 3 kg)
• 3 apples, peeled and diced
• 200 g pitted prunes
• 3 slices of stale bread, crumbled
• 1 onion, chopped
• 2 celery stalks, diced
• 2 tbsp butter
• 1 tsp dried sage
• 500 ml chicken broth
• 1 Salt and pepper

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   Sauté the onion and celery in butter. Add the apples and prunes.

3. 3

   Mix with the crumbled bread and sage. Season.

4. 4

   Stuff the goose cavity with this mixture.

5. 5

   Truss the goose and salt the exterior.

6. 6

   Place in a roasting pan. Pour in the broth.

7. 7

   Cook for 2h30 to 3h, basting every 30 minutes.

8. 8

   The skin should be golden and crispy.