Roasted Goose and the Virtues of Goose Fat

Preheat the oven to 400 degrees. Rinse the goose and remove excess fat. Rub the goose with gin, vodka or lemon juice and sprinkle with salt and pepper. Place the apples and onion inside the cavity. Tie the legs together. Prick the skin all over with the tines of a fork. Place the goose, breast side up on a rack in a roasting pan. Pour several the water into the pan. Roast for 45 minutes. Lower the oven heat to 325 degrees. Turn the goose breast side down. Roast for 45 minutes. Turn the goose breast side up again and roast for another 30-60 minutes or until the juices run clear when you prick the thickest part of the thigh with the tines of a fork (a thermometer inserted into the thickest part of the breast should read 165 degrees). Let rest for 15 minutes before carving.