INGREDIENTS

INSTRUCTIONS

Preheat oven to 250 degrees F.  Trim the goose. With a sharp knife, cut
away excess fat and skin that  hangs at both ends of the goose. Trim
thoroughly. Fat can be  discarded or used to render goose fat.  Salt
the cavity and prick thoroughly with a fork on both sides of the  bird
(25 to 30 pricks). Make sure to prick through the skin and
subcutaneous fat only; do not prick the flesh of the goose.  Place the
goose on a rack set in a large roasting pan. Place the pan  in the oven
and roast the goose at 250 degrees F. After 1 hour, prick  the goose
thoroughly on one side and turn it over, and prick  thoroughly on the
other side. Continue to roast with the newly turned  side up. Repeat
this procedure every hour.  After 4 hours of roasting, prick and turn
once again. Increase the  oven temperature to 350 degrees F. Continue
roasting, pricking, and  turning once for an additional 75 minutes.
When the goose is done, let it sit for 15 minutes before carving.
Season well with salt and pepper before serving.  Converted by
MC_Buster.  Recipe by: TASTE SHOW #TS1G32  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
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Calories: 3874
Calories From Fat: 277
Total Fat: 33g
Cholesterol: 0mg
Sodium: 190.5mg
Potassium: 19813.3mg
Carbohydrates: 931g
Fiber: 190.5g
Sugar: 570.9g
Protein: 72.4g