A roasting goose should be basted with boiling water after the first 30 minutes of cooking time, after which the temperature should be decreased from 425 to 325 degrees. Be aware of any splattering goose grease in the oven when basting with tips from an experienced life-long cook in this free video on cooking poultry. Expert: Jennifer Cail Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. She has been studying pastry-making almost as long, going so far as to meet the White House pastry chef.
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