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Equipment needed:
( Ingredients and method under the cut )
- An Oven
- A fork (or two) with sharp tines
- a very large and deep roasting tin
- a cooling rack, or other similar wire rack thing that is big enough to go across the top of your roasting tin
- A meat board (this really is essential, sorry, I have one like this)
- Some kitchen foil
- a big (at least 2 pint) jug, and several jars for the goose fat.
- If you are going to go the whole hog, which I generally do with any roast bird, a hob and a massive stock pot to make stock from the carcass once you've etten it.
( Ingredients and method under the cut )