I am not used to celebrate Thanksgiving with all that goes with it. But as many people leave town to be with their families, we nearly always arrange something for those friends who are still here. I am not a turkey fan; I prefer goose, duck or even chicken. Last year our dear friend Russel brought two gorgeous chickens. The chickens came from Iowa, where they were brought up in a tree. Not really true, but as they were always outside, they flew up into the tree during the night so the fox couldn’t reach them. Anyway, Russel got them and the dinner was absolutely delicious.

one organic chicken
one apple
dried prunes
salt and some pepper
thyme
lemon

Clean the chicken and rub it with a piece of lemon, both inside and outside. Rub also the chicken with a mixture of salt and pepper. Fill the stomach with thyme, apple pieces and prunes. Take an oven safe string and bind the legs of the chicken. Grease an oven tin with butter and bake the chicken in the oven at 175° (350 F) for 1-2 hours. The time depends on the size of the chicken, I always count 1 hour per kilo (about 2 pounds), but with the filling it can take even longer. The chicken is done when you can easily loosen the legs. To give the chicken a great golden brown color, poor the fat over it from the bottom of the tin. Let the chicken cool down a little before cutting it.

Heat up some of the fat from the chicken. I always let some of the apples and prunes cook in the fat for a greater taste. Filter the sauce before adding some milk or cream. Heat it up again and when it starts to boil lower the temperature and season with salt, pepper and some lingonberries or cranberries. Serve with boiled potatoes, the sauce, sour pickled gherkins, lingonberries and a salad.

This recipe is from my mother, its how she would prepare a goose. I think many prepare their Thanksgiving turkey in a similar way. This year I will do duck.