We decided to roast a goose for Christmas dinner this year. After finding fresh goose in our area too exorbitant for our budget, I ended up purchasing a frozen 4.5 kg goose. I'm new to roasting geese, so I would love your best recipes.
Also, as these seem to be fatty birds, please let me know about your best defrosting, roasting and rendering methods. And, finally, is it better to stuff or not to stuff?