I made a goose today. It weighed just over 13 lbs. A bit on the big
side, but I must say that it came out so well, so moist and dee-lish
that I will not hesitate to get one that size again.

I roasted it on a rack in a 350 degree convection oven. Every half
hour or so I used a turkey baster to remove the rendered fat from the
bottom of the pan. The best of the fat was poured off into small
freezer containers to be stored.

About 20 minutes before the goose was ready to take out of the oven, I
took some of Barb's cherry jam, mixed in some of Penzey's medium hot
chili powder and basted the goose. I repeated that again 10 minutes
later.

Nice. Nice Nice.

Boron