Things You'll Need:
- Stuffings
- Carving Boards
- Carving Knives
- Paring Knives
- Roasting Pans
- Roasting Racks
- Stockpots
- Needle-nose Pliers
- Needle-nose Pliers
- 1 10 to 12 lb. geese
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Step 1
Remove the neck and giblets from the goose. Reserve for gravy, if desired.
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Step 2
Snip off the tips of the wings. Reserve for gravy, if desired.
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Step 3
Remove any lumps of fat from around the body and neck cavities.
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Step 4
Remove any quills in the skin with needle-nose pliers, if necessary.
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Step 5
Pull up the skin on the neck end and locate the wishbone.
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Step 6
Scrape the wishbone with a paring knife until the bone is exposed. Cut the bone free and remove.
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Step 7
Prick the skin all over with a sharp skewer, holding the skewer parallel to the bird so that you are only piercing skin, not the goose meat.
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Step 8
Bring a large pot of water to a boil.
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Step 9
Submerge the neck end of the goose in boiling water for 1 minute. Half of the goose body should be submerged.
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Step 10
Turn the goose over and submerge the tail end in boiling water for 1 minute. Half of the goose body should be submerged.
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Step 11
Drain goose and pat dry inside and out.
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Step 12
Place the goose breast side up on a rack in a roasting pan.
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Step 13
Refrigerate goose, uncovered, for 24 to 48 hours so that the skin dries.
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Step 14
Preheat oven to 325 degrees F and place a rack in the center of the oven.
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Step 15
Prepare your favorite stuffing.
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Step 16
Loosely pack the body and neck cavity of the goose with stuffing and close the vents with skewers.
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Step 17
Put the goose breast side down on the rack in the roasting pan and cook 1 1/2 hours.
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Step 18
Remove the goose from the oven and pour out most of the fat that has collected in the pan. Try not to discard any browned bits or juices.
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Step 19
Flip the goose over, breast side up, and return to oven. Roast 1 1/4 to 1 1/2 hours more, or until the drumsticks are soft when pressed and the skin around the breast has puffed up.
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Step 20
Remove the goose from the oven, place on a cutting board and let stand 30 minutes.
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Step 21
Remove the stuffing from the bird.
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Step 22
Carve the meat. Serve.
