If the goose is frozen, it should be thawed in advance, the viscera and neck should be cleaned, and the large fat in the lumen should be removed with a sharp knife. Thoroughly clean the inside and outside, and then pat dry with kitchen paper. Don't cut off the neck skin, just fold the longer part under the body to prevent the gravy from overflowing from the neck when baking and keep it moist. If the packaging of goose meat is bundled, remember to loosen the rope first, gently pull out the legs and wings and then clean them, which will help to bake evenly. The baking tray should be deeper, because more oil and juice will flow out. Spread a layer of tin foil before releasing the geese to facilitate the cleaning work at the back. Rub the orange peel into crumbs with a peeler. Don't rub the white orange peel inside, or it will be very bitter. Peel with scarab. Don't rub the white orange peel inside, or it will be very bitter.

Wrap a thin layer of salt and garlic in the cavity, then add ginger and onion, and then cut an orange into four pieces and put it in the cavity. Coat goose skin with a mixture of orange peel and spiced powder, and then marinate for at least 60 minutes. If you have time, it is better to refrigerate and marinate for one night in advance. After that, roast the salted goose at 230℃ for 10 minute, then adjust the oven temperature to 190℃ and continue roasting. According to the size of the goose, determine the baking time. The whole goose weighing 9 kg needs to be roasted 1 hour for 45 minutes to 2 hours, and the old goose needs to be roasted for a period of time. In order to get fresh and juicy goose meat, it is best to use a thermometer. When the temperature of thigh meat reaches 70-76℃, it is cooked.

When roasting the goose, spread the oil in the pot on the goose every 30 minutes. Halfway through the roasting, cover the goose breast with aluminum foil. Then scoop out 3 tablespoons of goose oil. Mix goose oil with salt and pepper, then mix with potatoes and put them on a baking tray. You can put some herbs such as thyme and rosemary appropriately. Put it in the oven with goose in the last half hour. After roasting, take the goose out of the oven, remove the aluminum foil covering it, and then put it on a plate to wake up the meat; Turn the potatoes upside down and put them in the oven, raise the temperature to 205℃ and bake for another 20 minutes. The meat woke up when baking potatoes.

Bake the goose with potatoes. The remaining goose oil is filtered and put into a glass container to be sealed and refrigerated. Next time it can be used to roast vegetables, beans or stews. It smells good. If you don't have enough words to describe its exquisiteness, only you have tried it yourself.