Savory Roast Goose with Apple

• Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 1 cup apple juice


• 1/2 cup chopped apple


• 1/2 cup chopped onion


• 6 pound wild goose


• Salt and pepper to taste


• 1 teaspoon dried sage


• 1 medium apple, quartered


• 1 large onion, peeled and quartered


• 1 tablespoon butter, softened


• 1/3 cup currant jelly


• Flour

ADD apple juice, apple and chopped onion to bag; squeeze bag to blend in flour. Sprinkle goose cavity with salt, pepper and sage; add apple and onion quarters.If desired, close cavity with skewers; tie legs together. Place goose in oven bag.

SPREAD butter over breast; sprinkle with salt and pepper. Spread jelly over breast.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 to 2 1/2 hours or until tender.Skim fat from broth in bag.In saucepan, use 2 tablespoons flour for each cup of broth. Stir in broth.Bring to a boil, stirring until thickened.Serve over goose.

REYNOLDS KITCHENS TIP: Freeze game in Reynolds® Freezer Paper. Convenient freezer storage chart is found on each carton.Find additional recipes on www.reynoldskitchens.com.