Roast Goose:bounce: 8-9 lb goose 1 tsp salt 1/2 tsp pepper 1 tbs caraway seeds 1 quart water Heat oven to 350 degrees F. Remove giblets. Reserve liver, heart, gizzard, and neck. Remove wings at elbow joint. Rinse cavity well. Season with salt, pepper, and caraway seeds. Place in roaster on top of wings and neck bone with 1 quart water, breast side up. Cover and bake 3 1/2 hours. When goose is tender, drain off water and fat. Return to oven, uncovered, 10 minutes to dry and crisp skin. 4 servings = about 270 calories.