Roast Goose With Chestnuts, Prunes & Armagnac Recipe

Ingredients

• 3 tablespoons salt
• 1 16-ounce package pitted prunes
• 3 cups beef stock or canned beef broth
• 1 3/4 cups dry red wine
• 1 1/4 cups prune juice
• 1 12- to 13-pound goose
• 1 orange, quartered
• 1 tablespoon salt