Does someone have any tips for cooking a Christmas goose?

i would like to give YOU a christmas goose!

This is my specialty

Marinate the Goose in vinegar to for 6 hours to kill all of the bacteria.

Next put the Goose in a roasting dish.

Next you mix the following ingredients.

1 cup honey

1/2 cup of milk (low fat the better)

1/4 cup of vinegar

1/4 cup of mayo

Stir the ingredients and pour about 1/2 over the Goose.

Pre heat the oven at 350 and cook for 4 hours.

Take out every 30 mins and put more of the mixture on it for flavor.

ENJOY!!!

My christmas goose is already cooked. I procrastinated and tried doing last minute shopping but the crowds were so bad you could not even park or move your car for that matter. I guess there are more people like me than I thought. Gulp, I'm a dead duck too for not getting those presents bought. It's off to the atm for me and my "peeps" will get cash this year. Deck the halls with christmas geese, fa la la la la ------

use a stuffing bag for convenience. Goose usually has a sweet fruit stuffing to help counteract grease. but geese today are goslings and young so not quite the same problem as in Dickens days Good luck and enjoy also use some chestnut in dressing or as a side

Christmas Goose

4¼ hours cook time 45 min prep serves 8

1 (10-12 lb) geese

1 teaspoon salt

1/2 teaspoon pepper

thyme

parsley

3 medium apples, quartered

3 medium onions, quartered

2 stalks celery, cut into 2 inch pieces

5 cups water

6 tablespoons flour

beef broth

Remove neck and giblets from goose.

Set aside.

Trim extra fat from neck and tail.

Rub inside and out with salt and pepper.

Add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity.

Repeat with remaining apples, onions, celery, thyme and parsley.

Skewer cavity closed and lace tightly.

Fold wings against back.

Preheat oven to 500-degrees F.

Set goose in pan breast side down.

Prick skin well.

Roast 30 minutes.

Reduce oven temp to 400-degrees F.

and continue roasting for 30 minutes.

Turn goose over; prick again.

Roast 1 hour.

While goose is cooking, bring neck, giblets and 3 cups of water to simmer over medium low heat. Simmer 10 minutes. Remove liver and set aside. Reduce heat to low and continue cooking for 1 1/2 hours. Drain. Set giblets aside. Discard neck.

Pour drippings from goose and set aside.

Prick again.

Pour 2 cups water in pan.

Continue cooking for 1- 1/2 hours.

Pour drippings from pan and set aside.

Let goose stand 20-30 minutes.

While goose is resting, chop liver and giblets.

Skim 6 TB fat from drippings and heat in pan over low heat.

Stir in 3 TB flour and cook for 3 minutes.

Degrease drippings and add to broth.

Add enough beef broth to equal 3 cups.

Add to pan.

Increase heat to med.

high and cook until thick.

Blend in chopped giblets and liver.

Add salt and pepper to taste.

Cook over low heat.

Remove trusing thread and pins from goose.

Throw away stuffing.