there are tricks to a good goose. Use a covered roaster and a rack. Season well inside and out with salt, pepper and marjoram. Roast one hour at 400F and you MUST drain the fat every 15-20 minutes (and you will get 2 quarts of really good fat) I dont stuff mine (see fat) but put a few aromatics in the cavity. Then lower the heat to 325 and give it another 2.5 or so hours (uncover for the last hour). I turn the heat back up for the last 5-10 (watch it carefully) minutes and then let it rest 10 minutes before serving and carving.
GLAD the card got there, sorry it was late... And yes, the boys really are wearing that hat :-)
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GLAD the card got there, sorry it was late... And yes, the boys really are wearing that hat :-)
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