Roast Goose

• 1 goose, thawed, 11lb (5kg)
• Salt and freshly ground black pepper
• 2 small onions, cut in half
• 2/3 cup hearty red wine

1. Preheat the oven to 350F (180C).
2. Prick the skin all over with a meat fork, rub with salt, and sprinkle with pepper.
3. Tuck 2 onion halves in the neck cavity and the 2 halves in the body cavity.
4. Place the goose, breast side up, on a rack in a roasting pan.
5. Cover the pan tightly with aluminum foil.
6. Roast for about 3 hours, occasionally basting the goose with the fat in the pan, until the goose is a rich amber brown color and a meat thermometer, inserted in the thickest part of the thigh, reads 180F (85C).
7. Remove the foil during the last 40 minutes.
8. Transfer the goose to a serving platter and tent with foil.
9. Let stand 20 minutes before carving.
10. Carefully pour off the pan juices and fat into a heatproof bowl.
11. Skim off the fat and reserve the pan juices.
12. (Save the fat for another use, if you wish.)
13. Heat the pan over high heat, add the red wine, and scrape up the browned bits in the pan with a wooden spoon.
14. Pour in the skimmed juices.
15. Boil about 2 minutes, until slightly reduced.
16. Carve the goose and serve with the wine sauce.

goose, salt, onions, hearty red wine

Taken from www.cookstr.com/recipes/roast-goose (may not work)