Select firm, flavorful apples that will hold up during cooking.

8 to 10 lb. goose
Salt
2 onions, peeled
8 unpeeled tart apples
Juice of 1 lemon
4 tbsp. butter (1/2 stick)
1 c. chicken stock
2 tbsp. red wine

Preheat oven to 350 degrees. Rub goose with salt inside and out. Place onions in cavity and close. Prick skin with a fork. Place on rack in roasting pan and roast 20 minutes per pound. Twenty minutes before goose is cooked, cut apples into quarters, remove cores, then sprinkle with lemon juice to keep them from turning brown. Melt butter in small casserole, add apples and stock, cover, and bake in oven with goose for 15 minutes. When apples are soft, add wine, then set casserole dish aside. After goose is carved, serve a spoonful of apples with each serving of meat and cover with gravy. Serves 6 to 8.