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For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Season cleaned goose with salt, pepper and vinegar.
- Place onion in the cavity; let stand overnight.
- Preheat oven to 350°F.
- Remove onion, dredge with flour and place in a roasting pan; place in oven.
- Roast until browned, 15 to 20 minutes per pound, basting often with butter and pan juices.