The younger (therefore smaller) the goose, the better it tastes. A good size is eight to 12 pounds. Larger (older) birds can be tough.
You can ask your local grocer if he can order one for you. A goose has much more fat than a chicken or turkey, although the meat itself is lean. There are easily detached pods of fat that can be pulled out of the goose. Do not discard. Put the fat in a container to render later.After removing the obvious fat, prick the goose all over the skin, taking care not to pierce the meat. This gives the remaining fat an escape route during cooking.The next step is to prepare a stuffing. (You can, of course, roast a goose without stuffing.)The fat that accumulates in the roasting pan should be siphoned off occasionally with a bulb baster so it doesn't catch fire. Remember, don't even think about throwing out the fat. Goose is not to everyone's taste. It has a stronger flavor, but can be very good.
at 12:43 PM on Oct. 19, 2010