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