Instructions: Preheat oven to 425F. Remove giblets from goose to use another time or discard. Rinse goose in cold water, removing as much fat as possible from body cavity.

Pat goose dry with paper towels. Pierce skin all over with prongs of large fork.

Season goose with salt inside and out. Arrange breast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F.

Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan.

Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.

Remove goose from oven. Cover with foil and let stand 15 minutes before carving.

Molasses Glaze:
In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper. Mix well and set aside.

Serves 10-12

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