I've only cooked a goose once....in the culinary way of speaking that is! LOL!
Greasy is an understatement!....you will need a rack for sure....then stuff the goose with something herbey and fruitey ( dried apples a few wedged of lemon a few sprigs of thyme or sage and a couple of bread crusts to absorb still more of the grease) and salt the inside.
Prick it all over with a fork....to release the grease, smear on some concentrated frozen orange juice, cover and roast at 325 until the leg is loose...about 160. About 2 1/2 hours, depending on size. Baste every half hour with the pan juices and prick the skin more. Remove lid after 2 hours in the oven. Drain and let the bird rest while you try to separate any juices from the fat in the pan.
Deglaze with chicken broth or white wine add some current jelly and thicken with cornstarch if you like a sweet sauce....if you prefer sour....use broth to deglaze and some rice vinegar.
I think you are supposed to save the grease but I don't know what for!!
Linda C

I've cooked goose a couple of ways. It does liberate a LOT of fat. The fat is very unctuous, much like duck fat, and stuff cooked in it is ridiculously, deliciously rich. (The first time I cooked goose I threw a few peeled potatoes in the pan to soak up the fat. The potatoes tasted better than the goose.)

I've never tried the recipe in the link, but it's from Julia Child's 'The Way to Cook', and everything else I've tried from that cookbook has been terrific. So the next time I have a goose, this will be the way I do it.

Why save goose fat? It's wonderful stuff to fry vegetables in. Parboil some sliced potatoes until partially done, then finish them in a skillet with a little goose fat. Very rich and satisfying. If you make gumbo, a roux made with goose fat will be really tasty.

Here is a link that might be useful: steam roasted goose

I agree, arley, goose fat is much like duck fat, and it's wonderful stuff to fry potatoes in. Not health food, certainly, but yummy!

I've cooked a couple and as has been mentioned, domestically raised goose is very fatty. Use a meat fork to oke it all over and cook it on a rack so the fat can melt down but the goose won't sit in the puddle of fat. I like mine a bit more done, so I cook to 180F tested in the thigh, about 20 minutes per pound. I like onion and orange or lemon inside the bird and I sometimes glaze it with a mixture of a cup of molasses with a teaspoon each of hot sauce and grated ginger. Salt and pepper to taste, I put the glaze on after the bird is nearly done, brush it, roast another 10 or 15 minutes, add another layer, let it go about 15 minutes, and it's done.

Yummy, but I haven't done one in years. Domestic goose is much different than wild goose, incidentally.

Annie

Depending on what kind of goose or duck, and how old the bird is, the fat can have different color and diferent taste. Try a little first before you decide if you want to keep the fat.

You can cook the goose like a big chicken. As I remember, safety goose low temperature is 165 F. I could be wrong. Check it out.

I don't think reheating goose is less enjoyable. Just don't over cook it.

Goose fat is supposed to be not too bad for your health. There are good things in goose fat.

dcarch

DD and I made the first one for both of us a few years ago and she used this linked recipe from Martha Stewart. With the voluminous amount of fat we removed from the pan, I can't imagine stuffing one.

We also pulled a bunch of fat out of the raw bird's cavity and rendered it separately. It was lighter in color and flavor than what we took out from the roasting pan.

Re: reheating - there wasn't anything left after dinner but the bones.

Here is a link that might be useful: Roast Goose

Thank you all for the suggestions. I will be sure to allow ample fork poking and pan volume to collect the fat :) Cooking potatoes and carrots in the grease sounds like a great idea. Some good links to help me along as well.

Thanks!

My family has goose occasionally for a holiday. The only thing I can add in addition to the warnings about it giving up copious amounts of grease, is that I wouldn't say the leftovers are that bad. Goose and duck both are a dark meat kind of thing so if you don't like dark meat then that might be the problem with the leftovers. We make duck and goose with tangy type sauces which cuts down on the gamey taste. OK, I know domestic goose is not "game" but whatever that taste is I'm trying to describe it. To me, all meat kinda tastes like that and I think the taste is due to the saturated fat content, which varies too. At least that's my hypothesis.