Basic Roast Goose

Preheat the oven to 375 degrees F.

Because geese can be greasy, you must first render off as much of the fat as possible. Puncture the skin of the goose all over with a skewer. Place the goose on a rack in a roasting pan. Place the pan in the oven and roast for 45 minutes or until lightly browned. If desired, turn the goose over during the cooking time.

Remove the goose from the oven and let cool. Drain the fat from the roasting pan. Remove any remaining grease from the skin by patting it with paper toweling.

Reduce the oven temperature to 325 degrees F.

Combine the orange juice and honey in a bowl until well mixed.

Stuff the goose as desired. Place the goose back in the roasting pan and baste with the orange juice mixture.

Roast the goose for 25 minutes per pound, deducting 45 minutes from the total cook time (because of the fat rendering step). Baste the goose with the orange juice mixture every 30 minutes.

The goose should register 165 degrees F on a meat thermometer when done. Remove the goose from the oven and let stand for 15-20 minutes before carving.