emove giblets and neck from goose.
Remove excess fat from
ny excess fat around the goose's neck and cavity.
If your goose is frozen, place in the
ver inside and outside of goose then fill with seasoning, securing
gether and season. Season the goose all over. Tie the
o 350\u00b0F.
Rinse goose inside and out; pat dry
aper towels. Let the goose sit at room temperature for
o 325\u00b0F. Season the goose (or duck) inside and out
he goose breast on top and season with salt and pepper. Roast
00b0F.
Remove giblets from goose. Remove loose fat from around
nside cavity and prick the goose all over with a fork
ke the skin of the goose all over. Dont pierce the
ieces, and reserve. Rinse goose inside and out, and pat
o 350 F.
place goose on a rack in a
ll excess fat from the goose (keep the fat to render
o 400\u00b0F. Score the goose skin with a sharp knife
heart, and gizzard from the goose. Wash the bird inside and
br>Stuff, truss and tie goose.
Prick bird all over
f the cavity of the goose.
Prick other fatty areas
00b0F.
Remove giblets from goose to use another time or