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<p />Above, a shot of a goose roasting, about 30 minutes from cooked. The result was good, tho' not spectacular.[p]I have medium Eggs, and so asked a few days ago about cooking goose in pieces. Everyone said pieces should be fine, but I was able to find a goose that was just 13.5 inches long (and about 11.6 pounds.)[p]Most recipes started the goose high, at 450, and then went lower. I figured that a stable Egg at 450 would be hard to cool. One old recipe said cook it at 250, and flip every 1/2 hour. I decided to compromise, and went with 325 - 350. flipping each hour. Cleaned of fat and giblets, the 9 pound goose finished in just about 3 hours. I slashed open the legs/thigh during the last 45 minutes to help cook them faster.[p]I drained a quart of fat from the drip pan, which was emptied 3 times. I reserved the drippings for later use.[p]Most of the meat was tender, and the skin between crisp and chewy. I suppose the geese were semi free range, as some parts were fairly tough, while others were tender. Curiously, the cooking was un-even. I took the temperature in 4 places, and observed 170 or higher. When slicing, some places were still bloody. I suppoese that despite 48 hours in the fridge, followed by a warm water bath, some portions were still frozen deep down.[p]But, best goose to date.[p]Happy holidays,