ver inside and outside of goose then fill with seasoning, securing
o 350\u00b0F.
Rinse goose inside and out; pat dry
emove giblets and neck from goose.
Remove excess fat from
ieces, and reserve. Rinse goose inside and out, and pat
If your goose is frozen, place in the
way (unless you are a Jamie Oliver fan - if so, you can
o 325\u00b0F. Season the goose (or duck) inside and out
he goose breast on top and season with salt and pepper. Roast
aper towels. Let the goose sit at room temperature for
n a generous amount of goose fat.
Pour in enough
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
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
ny excess fat around the goose's neck and cavity.
utter or margarine.
Wash goose inside and out. Pat dry