Season the inside and outside of your goose generously with salt and pepper. Prick the skin all over with a fork to help render the fat during roasting. Preheat your oven to 200°C, roast for 30 minutes, then lower to 180°C. Allow about 40 minutes per kilogram of meat. Baste frequently with pan juices for moist meat and crispy, golden skin—rotate occasionally for even results. Rest under foil after roasting.
For a holiday classic, mix sausage meat, chestnuts, chopped shallots, and milk-soaked breadcrumbs for stuffing. Fill the goose, truss securely with string. Roast on a bed of onions, carrots, and leeks, basting often. Experiment with fillings like ham and dried fruits for autumn vibes or foie gras for indulgence.
Poach briefly in broth and rest overnight, like turkey, for tenderness. Save the flavorful fat—packed with healthy fatty acids—for roasting potatoes or other dishes.
