Whole Skinned Goose

Ensure raw goose is well-wrapped to prevent freezer burn. Thaw in the refrigerator.

To help render the fat and crisp the skin (if you were to leave it on), prick the skin all over before roasting.

Goose can be fatty, so consider rendering some of the fat off before making a gravy or sauce.

Goose pairs well with fruit-based sauces or glazes, like apple, cherry, or orange.

Roasted root vegetables (potatoes, carrots, parsnips)

Applesauce or cranberry sauce

Stuffing

Red wine reduction sauce

Braised red cabbage

Overcooking, which can lead to dry meat.

Not accounting for the large amount of fat that will render out during cooking.