1 - nice big goose
6 cloves garlic
1 tablespoon salt
2 teaspoons dried sage
2 teaspoons dried rosemary
2 teaspoons black pepper
1 tablespoon Extra virgin olive oil
Mash the garlic and salt together using a mortar and pestle
(or a 1962 VW trans-axle, ball-peen hammer, or the butt of a Colt Single Action Army in 41 caliber of historical significance) until a paste is formed. Add the herbs, pepper and olive oil and continue to mash until well combined. Rub the goose all over with the garlic-herb paste and return to the fridge and allow to marinade up to 24 hours until ready to roast.
Preheat the oven to 475 degrees.
Shove a 1/2 stick of butter inside the body cavity FIRST, followed by a peeled apple, and a peeled onion. Now, place it in a shallow roasting pan. Cook for 8 to 10 minutes at 475 degrees. Remove the goose from the oven and allow to rest for 15 minutes. Meanwhile, reduce the oven temperature to 325 degrees. During this time the internal temperature of the goose will rise up to 30 or so degrees. and the exterior will cool.
Return the goose to the cooler oven to finish cooking. This will take another hour to hour and fifteen minutes, (
depending on the size of the goose and your oven's personality) or until the internal temperature reaches a minimum of 150 and a max of 165 degrees.
Please prepare yourself for a crispy exterior and a moist meat that may even knock your socks off!
