TO ROAST GOOSE

As is true of all meats and poultry, the goose may or may not be stuffed. Stuffings that have little or no fat are preferred (see stuffing recipes). Mashed potato stuffing (slightly dry), dried fruit or sauerkraut are often used.
If sauerkraut is used, the goose is cooked 2/3 done, then drained of all fat. the drained sauerkraut is placed in the cavity and then cooking is completed.

TO STUFF AND TRUSS:
Stuff wishbone and body cavities. Bring neck skin into the back and fasten with skewer. Place wings "skimbo" style with tips resting atop neck skin, or wings can left flat against sides of breast.
Place 4 or 5 skewers horizontally across the abdominal opening. lace butcher twine around these skewers as you would lace shoes. Loop rest of cord around drumstick ends and draw taught to bring drumstick slightly in toward body. Finish by tying remainder of twine around skewer placed above tail on back.

TO ROAST:
After goose is stuffed it must be roasted promptly. Place BREAST DOWN. on rack in the usual shallow, uncovered pan. Roast in slow oven, 325 deg F: DO NOT ADD WATER OR FAT (YOU WANT TO ROAST GOOSE, NOT BRAISE IT). No need to baste.
Especially when roasting a tame goose, the fat must be spooned off as the bird roasts. When the bird is 2/3 done, it should be turned BREAST UP. To test for doneness (if not using the highly recommended meat thermometer: Move the drumstick up and down. The joints should yield freely or twist out and the drumstick meat should feel soft

Gravy can be made with 3 tablespoons goose fat, 3 tablespoons flour (roux), 2 cups giblet broth, milk, or water, and seasoning to suit your taste.

REFRIGERATE LEFTOVER GOOSE AND GRAVY AS SOON AS HE MAIN COURSE IS FINISHED. As with any stuffed bird, the stuffing should be removed from the cavity before serving, and refrigerated separately after serving. Its a fallacy to believe that placing warm (not hot) foods in the refrigerator causes them to spoil. 
©Al (Alex-Alexander) D. Girvan. All rights reserved.