Cooking goose for dinner. Any tips?

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We have a massive goose to cook for Christmas. I'm a little nervous because I've only ever cooked goose once before, a much smaller, frozen one, which I carbonised. This one is fresh. Any tips?

If you can, put it on a rack over the tray so the fat drips down. There's lots of fat so you might need to spoon some out during cooking.Use for roasties, and let any left over cool and store in a jar in the fridge.

Don't over cook it - goose can be a bit piink Start checking way before your calculated cooking time, especially if you have a fan oven.

I've always found that goose doesn't yield as much meat as you'd expect so if you are feeding a lot of people make sure you have plenty of pigs in blankets etc

Thanks for the tips! It's only 8 of us and this is a very big goose, so the problem is going to be what to do with the leftovers!

I think you're right regarding yield and cooking time, that's why I burnt it so badly last time. Thanks!

I can't image there will be much or any left overs if there's eight.

Im pretty sure BBC good food have a guide for cooking goose. Might be worth a look there?

I always go to Delia Smith for cooking a goose and she's never failed me.
Pat it dry, lots of skin puncturing and plenty of salt and pepper rubbed in.

Store it in the fridge unwrapped and get it out a good few hours before you cook it to let the skin dry out.

Remember to put it in the oven looking at my mum who forgot as she had put it on the balcony to dry out and it didn't go in the oven until 5pm

Have the window open - the smell is really strong