Goose In Orange Sauce

Cleaning I found it very important that the bird be thawed and cooked immediately afterward. Waiting 1 or 2 days to cook it after thawing tends to taint the meat and it does not taste very good. Also, it is very important to clean the bird thoroughly before cooking. I run the bird under cold water while picking off all excess fat and feathers and then run cold water through the body cavity until the water is clear. Cooking I found the maximum roasting times were the best, regardless of the size of the goose. That is, roast it 1-1/2 hours and then 4 hours. Cooking bags Cooking bags are available from Safeway in the food wrap section. Get the large size. The package contains 2 bags. Do not try to save the first cooking bag. Instead of "pouring fat and drippings from goose", just remove the goose from the cooking bag, discard the bag (drippings and all), put goose into a new bag, pour sauce into bag, and seal. Serving When done, the meat will be falling off the bones. Remove skin and discard. Remove meat from bones and arrange pieces on a serving platter. Discard bones. Pour orange sauce over the meat pieces and serve.