Delicious Roast Goose

Like duck, goose does not serve many people per pound. But the rich, dense meat is enormously satisfying, and the skin makes the effort worth it. If you plan on serving lots of people, figure about six servings; you can easily stretch it, though, with a few side dishes. One way to extend the goose is to stuff it as you would a turkey, using any of the stuffings
; stuffings with fruit are best with goose, because the acidity balances the fat nicely.

1 whole goose, 8 to 10 pounds, excess fat removed

Salt and freshly ground black pepper

• Heat the oven to 350 F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Sprinkle the goose with salt and pepper and put it, breast side down, on a rack in a roasting pan.
• Put the roasting pan in the oven and roast the goose for 20 minutes, prick the exposed skin again, then roast until it begins to brown, about 20 minutes longer.
• Turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times.
• Unless the goose is already very brown, raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the center vent, should run clear, and the leg bone should wiggle a little in its socket.
• When the bird is done, an instant-read thermometer inserted into the thigh will measure about 165F. Carve as you would turkey and serve.

MAKES: 6 to 10 servings

TIME: About 3 hours