How to Prepare a Baked Christmas Goose

1.  10-pound goose, fresh or frozen (fresh preferred)

2.  Salt and pepper

3.  Garlic powder

4.  Cayenne pepper

5.  1 large onion

6. 3 stalks celery, broken in half

7. 1 green pepper

If frozen, thaw at room temperature 8-12 hours. If not thoroughly thawed run cold tap water over it. Pick off pinfeathers, wash well, and pat dry with paper towels. Cut off excessive skin at neck. Sprinkle inside and out with salt (lightly), black pepper, seasoned salt, garlic powder and ever so lightly with red pepper. Cut 1 large onion into slices, place in the cavity of the bird. Place in pan and cover with aluminum foil. Refrigerate overnight. Before placing in oven, put 2 stalks celery and 1/2 green pepper (sliced the long way) into cavity. Place the rest of the sliced pepper and 3-4 pieces of celery around the goose.

If baking in a lightweight pan, wrap the goose in foil and add 3/4-cup water in the pan (not inside the foil) to prevent burning. Keep adding water as you cook. Do not let all the water cook out.

If using a roasting pan, add 1/2-cup water directly in with the goose. Check after cooking 1 hour for tenderness and salt content. When the goose is almost done remove the foil to let it brown. Turn to brown on the other side. (Usually it will brown with the lid on in a roasting pan).

Cooking time is about 2-3 hours for a 10-pound goose.

Soul Stirrings Recipes

Duck is cooked the same way. Cooking time is about 2 hours for a 7-pound duck.

Chicken can also be cooked this way. Cooking time is about 1 1/2 hours for a 6-pound