Rub goose inside and out with salt and pepper.
Fill goose with sliced apple.
Truss bird.
Cover breast with bacon slices and cheesecloth soaked in drippings.
Place goose, breast side up, on rack in roasting pan.
Roast at 325\u00b0 until tender, about 20 to 25 minutes per pound, basting frequently with pan drippings. Serves 6 to 8.
If your goose is frozen, place in the
ogether and season. Season the goose all over. Tie the wings
o 400\u00b0F. Score the goose skin with a sharp knife
dd the pork mince, the goose liver (if using) and some
th paper towels. Let the goose sit at room temperature for
ver inside and outside of goose then fill with seasoning, securing
o 325\u00b0F. Season the goose (or duck) inside and out
he apple juice. Place the goose breast on top and season
Trim the fat off the goose. Rub cavity with 1 teaspoons
Carefully prick the goose on all sides with
sealable bag; add in whole goose, then seal bag and turn
o 350\u00b0F.
Rinse goose inside and out; pat dry
emove giblets and neck from goose.
Remove excess fat from
poke the skin of the goose all over. Dont pierce the
.
Spread pieces of goose on wax paper, season with
rge pieces, and reserve. Rinse goose inside and out, and pat
o 350 F.
place goose on a rack in a
Marinate goose overnight in brandy to tenderize
fork to prick the goose all over. Do not go