I am roasting my first goose next week and I could use some help. There are a lot of recipes out there with very different methods. Some recipes call for removing the wishbone first. Is this necessary? Why is it done? Some recipes call for dipping it in boiling water and then drying in the refrigerator over night, or steaming on the stovetop and then drying overnight. Which is better? Is it necessary for crispy skin?
Any suggestions would be much appreciated!