Check for any feathers and remove from skin. Wash goose thoroughly in cold water and pat dry with paper towel. Goose should always be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the bird. Goose is done when internal temperatures read at least 165°F (74°C). To test for doneness without a thermometer, make sure a fork can be easily inserted, and that when the meat is pricked the juices run clear (not pink).

Roasting

Thoroughly prick the goose’s skin without piercing the flesh. Place goose on a rack in a shallow saucepan (though it should be at least an inch [2.5cm] deep), breast side up. Pour a small amount of water or stock in the saucepan. Place goose in an oven preheated to 450°F (230°C) for 15 minutes, then lower the temperature to 350°F (180°C). Roast for 20 minutes per pound (454g), or until internal temperature reaches at least 165°F (74°C). Baste occasionally with saucepan liquids. If parts of the bird become too brown, shield them with foil. Let stand 15 minutes before carving.

Poaching

Place goose in simmering cooking liquid (water, wine, or broth) that is flavoured with herbs, spices, and vegetables. Cook a young goose for one hour; a goose weighing 10 pounds (4,500g) or more for two hours. Remove goose from stock and brown it by baking it in an oven preheated to 450°F (230°C) for five to ten minutes.