In October of 2011, I told you how to go about smoking a goose. It has been two years since I have made a whole goose for the holidays and I believe that it's time to try it again! This traditionally Roasted Goose on the Rotisserie will leave you at a loss for words.
For those of you who have not tried goose yet, it looks like duck when you slice into it. The taste. If the perfect turkey and the perfect roast beef had a delicious baby, THIS, this roasted goose would be IT! The skin was crispy and there are more drippings than you will need for gravy. Save them all! They are perfect for roasted potatoes. They are a magical elixir that turns anything you add it to into a work of culinary art.
Using the rotisserie on the grill cut the roasting time down quite a bit. Usually, you would allow 20 minutes per pound, however, it didn’t take that long using the rotisserie, and the results are magnificent; all crispy skin and succulent meat.