|Goose||14 Pound (1, Fat)|
It is not a good idea to stuff a fat goose, as there is too much fat in the flesh and the stuffing would be greasy.
Instead, put the apples, cut in two, inside in the belly.
They will help to counteract the fat.
Lay the goose on a grid standing over the roasting pan.
Put into a hot oven (400°) for a half hour.
This will help to crisp the skin.
Reduce the heat to 350° and prick the skin lightly with a fork from time to time to allow the fat to escape.
Do not damage the flesh.
Bake for 2 1/2 to 3 hours.
Cooked in this way, the bird will not be in the least greasy.
By the way, you should always cherish the drippings of a goose.
It is excellent for sprains and is still used by apothecaries as the basis for all sorts of healing ointments.
Goose bones are excellent for soup.
Goose liver, floured and fried in butter, is the king of all the liver tribe.