Stuff goose with a mixture of cut up apples and onions,
tossed with salt and lemon juice.
Prick skin in various places and slather an entire jar of Polaner
All Fruit Apricot over the goose. Roast following Simple Goose Roasting Directions
She also recommends keeping the fat from the goose. Strain it,
let it solidify, wrap and freeze it. She says it makes a wonderful
lard which is quite digestible.