ver inside and outside of goose then fill with seasoning, securing
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.
o 350\u00b0F.
Rinse goose inside and out; pat dry
ieces, and reserve. Rinse goose inside and out, and pat
emove giblets and neck from goose.
Remove excess fat from
If your goose is frozen, place in the
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
n a generous amount of goose fat.
Pour in enough
nside cavity and prick the goose all over with a fork
ke the skin of the goose all over. Dont pierce the
00b0F.
Remove giblets from goose. Remove loose fat from around
o 350 F.
place goose on a rack in a
ll excess fat from the goose (keep the fat to render
br>Stuff, truss and tie goose.
Prick bird all over
ny excess fat around the goose's neck and cavity.
o 400\u00b0F. Score the goose skin with a sharp knife
heart, and gizzard from the goose. Wash the bird inside and
00b0F.
Remove giblets from goose to use another time or