Preheat oven to 425°F.
Prepare stuffing and set aside. (See below.)
Unwrap goose and remove giblets. Reserve neck to make bone broth with the goose carcass after you've finished eating your meal.
Reserve the heart and the gizzard to include in the stuffing.
Cooks Note: Sauté the liver in some butter and enjoy as a cook's treat!
Remove wing tips, and reserve the tips with the neck to make bone broth with goose carcass after you've finished eating your meal.
Remove the tail and reserve it with the neck and wing tips to make bone broth with carcass.
Trim off any extra fat or skin from the goose. (See video.)
Pierce the skin of the entire goose with the tines of a sharp fork. (See video.)
Stuff the goose with all the stuffing, and place the goose, breast side up, on a rack in a roasting pan.
Place the roasting pan into the oven and lower the oven temperature to 325°F.
After 30 minutes, open the oven door, remove the roasting pan from the oven, and place the pan on a heatproof surface. Using a baster, remove the rendered goose fat from the bottom of the roasting pan. (See video.)
Return the roasting pan to the oven and continue to roast the goose. Check the roasting pan every 30 minutes to remove rendered goose fat.
A 9-10 pound stuffed goose will take approximately 3 1/2 hours to roast to an internal temperature of 170°F. (See the video where I discuss different internal temperatures based on how rare or how well done you want your goose meat to be.)
If the goose browns too quickly, you can tent it with aluminum foil. Just remember to remove the foil at about the last 5 minutes of roasting time.
Once the goose is finished roasting, remove the roasting pan to a heatproof surface and allow the goose to rest for at least 10 minutes.
Remove the stuffing from the goose and place it in a serving dish.
Carve the goose and serve it with Port Wine Cherry sauce on the side. (See recipe below.)
Goose is best enjoyed when first cooked. However, you can store the leftovers well-wrapped in the refrigerator or freezer. If stored in the fridge, the goose will stay fresh for 3 days. If stored in the freezer, the goose will stay fresh for 2-3 months.
Reheat the goose wrapped in aluminum foil at 325°F until warmed through. (If frozen, allow to thaw in the refrigerator before reheating.)