Goose is simplicity itself to roast as it can only be spoiled by overcooking. First remove giblets, rinse them, put into a small pan, cover with water, add seasoning and simmer for one hour to produce stock for gravy or soup.
Rinse the body cavity with cold water and pat dry. Secure
the wings against the body with skewers and tie the legs together.
Either stuff the neck end or simply place a cut up apple and
onion inside the body cavity. Place trussed bird on a roasting
rack, or small cake rack, inside a deep roasting pan, rub breast
with salt and place in a pre-heated oven at 350 degrees.
After 30 mins. prick skin along each side of the breast and cover
pan tightly with foil. Allow 15 minutes per lb., remove
foil for last half hour of cooking time and use some of the fat
for roasting potatoes.
Lift bird carefully on to a carving dish and allow to rest for
20 minutes in a warm place before carving. Pour fat into
a large basin and allow to cool completely before storing in
the refrigerator.