Preparing a Goose
Place the bird on a wire tray over a roasting pan, remove any excess fat from inside the cavity of the goose and season it inside and out with salt and pepper. Alternatively, put a couple of fresh sprigs of thyme and rosemary and a whole bulb of garlic into the cavity, along with half a cup of water. Prick the fat gland under the wings of the goose and around the back by the \"parson's nose.\" If the legs are still attached, rub them with a little butter or cooking oil and cover them with aluminum foil to prevent them from burning. Preheat the oven and calculate the cooking time according to the weight of the bird.