Instructions: Buying:
Fresh Geese are bred for availability only for the Yuletide season. When buying one, make sure its plump, and well formed with smooth skin, free of blemishes and pin feathers.

It is hard to judge the quality of a frozen Goose, so stick to well known brands to assure consistency. Allow at least 2 days to thaw in the refrigerator or 5 - 6 hours immersed in cold water in its original wrap

(change water often)

A 10 - 11 pound (5 kg) goose is the largest you should consider. Larger ones tend to be tough. A goose this size will serve no more than 8 people (geese have large carcasses and relatively little meat), with no leftovers. For a larger crowd, buy two geese.

Preparing and Cooking:
Goose contains a large amount of fat just below the surface of the skin and should not be roasted in the same manner as the much leaner turkey. A turkey needs to be basted with fat while it roasts, the opposite is true with goose: grease must be removed. So this what you do: Pull out any loose pads of fat.

Using a needle, pierce skin and fatty layer without penetrating the lean meat.

Heres the most important secret: Pour boiling water (about 1 cup) over top of the bird just before placing in the oven and again (same amount)

partway through the roasting time to melt out fat, crisp the skin and prevent fat in roast pan from catching fire.

Discard drippings as they accumulate during the first 2 1/2 hours of cooking. To remove drippings, lift goose right out of the pan and place on work surface. Pour off fatty drippings into a tin can, then discard can and contents.

Carving:
Remove roasted goose from oven, cover loosely with foil and let rest on the cutting board for 15 minutes. Discard trussing strings. Remove stuffing and keep warm.

Gently move wing bone to locate shoulder joint. With large stiff bladed chefs knife, cut down firmly through joint, severing tendons to free wing.

Cut through skin in an arc around leg. Press knife down between thigh and body. Cut through joint to free leg. Cut leg in two between thigh and drumstick.

Using long slender carving knife, carve breast into lengthwise slices, slightly diagonal to breastbone.

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