[Sca-cooks] turkey roasters....now cooking ones goose

[margali]

Not if you use a farberware roasting pan...huge oval thang with a nice 
dome lid and removable rack...then just the roaster gets gakked up....

All things considered, what I like to do first is ierce the skin and 
parbll it to nerf much of the fat, then take it out, pat it dry, rub 
with salt and pepper, stuff it with a whole onion, some celery stalks 
and other fresh aromatic herb sprigs and then cook it covered in its 
roaster with a double tap of white wine in the botttom with some plain 
water to make stean and prevent drippings from drying out...then uncover 
for the last half an hour of roasting to crisp up the skin=)

/drool
aru

Carol Eskesen Smith wrote:
> But the oven's a mess after...  (Once was enough.)
> Regards,
> Brekke