Im a free range goose farmer.
Please stop telling people there is some magical difference between a frozen and freshly killed goose. There is absolutely NO difference whatsoever.
As a matter of fact I have had people cancel on dinners before I was able to get the goose cooked, so I refroze the goose and there was even zero difference in a frozen/thawed/refrozen/rethawed/roasted goose.
When I have killed a goose to cook it, it ends up EXACTLY the same as a frozen one that had been been thawed and then cooked. Exactly the same.
Free range geese vs confinement geese: free range geese will have less fat on them and confinement raised will have more. Much more. So, if you are looking for the goose fat to cook with after roasting, go with a confinement goose. They can have up to three times the amount of fat a free range goose will have. You will be trading flavor for fat though. A free range goose is more tasty. (And less tender BTW, since they are constantly walking & grazing and using their muscles vs confinement who just sit around)
Leave the goose untrussed so the meat cooks evenly. I cut the legs so they flop open when roasting. Then the thigh meat and the breast meat will cook evenly.
You plate goose meat to serve it instead of carving at the table like a turkey. You will have to wrestle with it way more than a turkey as the meat is on the bones tighter when cooked. So, do it in the kitchen & plate it up.
Do not overcook a goose ever. It will start tasting "liver-like" and be unpleasant and dry. Undercook it a bit, tent it 30 minutes and then serve. If its a little pink, its fine! Perfect really. I have eaten it raw, seared, roasted and overcooked. Tryst me on that over coooking thing. It tastes awful.
I was unable to get a large goose this year so I got 2 8 pounders. Any suggestions for cooking 2 at a time would be appreciated.
Connie, thank you for sharing your wisdom about purchasing and roasting a goose. Very informative!!