| 1 | Preheat oven to 325°F. |
| 2 | To prepare this classic danish christmas dish, first wash the goose under cold running water. |
| 3 | Pat it thoroughly dry with paper towels and rub inside and out with lemon. |
| 4 | Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters. |
| 5 | Close by lacing skewers or by sewing with heavy white thread. |
| 6 | Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it"s shape while cooking. |
| 7 | Roast goose on a rack set in a shallow open pan for 3 to 3 ?hours (about 20 to 25 minutes per pound). |
| 8 | As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. |
| 9 | Basting the goose itself is unnecessary. |
| 10 | To test whether the bird is done, pierce the thigh with the tip of a small sharp knife. |
| 11 | If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow. |
| 12 | When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve. |
| 13 | Transfer the goose to a large heated platter and remove the string and skewers. |
| 14 | Scoop out the stuffing and discard it. |
| 15 | The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve. |
| 16 | Traditionally, poached apples stuffed with prunes (see recipe) are served with the christmas goose. |
| 17 | Red cabbage and carmelized potatoes (see recipes) complete the christmas menu in denmark |
