Method
1. Preheat the oven to 190C/375F/Gas5. 2. Prick the skin of the goose all over with a skewer so that the fat can run out during cooking. Trim off any excess fat from the bird. Season with salt and pepper. 3. Put on a wire rack in a large roasting tin and cover with foil. Roast in the oven for 3½ hours until the juices run clear. Take the foil off 30 minutes before the end of roasting so that the skin can become crisp and brown. 4. Allow to rest for 20 minutes before carving. Serve with gravy made from the juices, bacon rolls and stuffing.
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