When I made my goose it stayed in the hotter oven longer and it was the most GORGEOUS brown, the crispiest skin evvver, and the meat was not even a little overcooked.

I cleaned but did not slice all the cloves from 3 full heads of garlic and put them in the goose. The flesh was marvelously perfumed. Later all that garlic became other things.

Tonight I made a kind of cioppino-like dish with the leftover panfried-in-snail-butter swordfish and some crab, with zucch. Yum.