2) Add one litre of boiling water, stirring to dissolve the sugar and salt completely. Add three litres of cold water to cool the brine.
3) Place the goose in the brine, making sure it is completely submerged. If the meat floats to the surface, weight it down with a plate. Cover and refrigerate or place in a very cold larder or outhouse. Allow to cure for at least 24 and up to 48 hours.
4) About a hour or so before roasting, remove the goose from the brine and place it on a rack to drain, allowing the meat to come up to room temperature. Pat the skin dry and make sure you have tipped any brine from the body cavity.
5) Place the fruit and onion into the body cavity then put goose on a rack over a deep roasting tin and put it into the oven.
6) Cook at 220°C/Gas 7 for 20–30 minutes then reduce the heat to 180°C/Gas 4. Baste with the juices adding more chicken stock if necessary – about 125ml at a time to maintain a thin layer of liquid in the pan at all times. Roast for 25 minutes per 500g.
7) To check to see if the bird is cooked through, insert a skewer into the deepest part of the leg. The juices from the body of the goose should also run clear.
8) Remove the goose from the oven and allow it to rest for 15 minutes before carving.