Serves 10
Use a 2- to 3-inch deep roasting pan with a rack to roast the goose.
| Salt, to taste | |
| 1 | goose (10 to 13 pounds) |
| 1 | carrot, chopped |
| 1 | onion, chopped |
| 1 | stalk celery, chopped |
| 1 | leek, chopped |
1. Set the oven at 200 degrees. Rub the skin and cavity with salt. Remove any pockets of fat from neck or vent end. With a sharp fork or the tip of a paring knife, prick the skin well all over.
2. Put the carrot, onion, celery, and leek inside the cavity. Tie the legs together with butcher's twine. Place the goose breast side down on the rack. Be sure no parts are hanging over the edge of the pan, as they may drip fat.
3. Roast the goose for 7 hours, turning it breast side up halfway through cooking, or until a meat thermometer inserted into the thickest part of the leg registers 180 degrees. Use a large metal spoon or turkey baster to remove some of the fat during roasting. Transfer it to a heatproof bowl. (Use the fat to roast the vegetables.)
4. Remove the bird from the pan and set it on a warm platter in a warm place for 20 minutes. Carve the goose as you would a chicken or turkey. Adapted from Martha Stone
Fast roast goose
Prepare the goose as for slow-roast goose. Roast the goose in a 400-degree oven for 1 hour. Lower the heat to 325 degrees and continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the leg registers 180 degrees. Drain the fat, rest the goose, and carve as directed. Sheryl JulianNotes: 
