Posted: 21/12/2016 at 15:58
Love roast goose!!!
Prick the skin all over with a sharp fork, but don't penetrate the flesh. This will allow the fat to flow out rather than be absorbed by the meat. Drain the fat out of the roasting tin a couple of times during cooking, and save for roasting the potatoes in.
Stuff the body cavity with chopped apple and rub the skin with salt before roasting at 180C -
I find 2 to 2 hours 30 mins about right for a 10lb bird. Prick the thigh and when the juices run clear it's done. Rest in a warm place for at least half an hour while you cook the roast potatoes.
Enjoy! What time are you serving and where do you live?
I'll bring dessert ...