Ingredients

• 1 whole Canada goose(about 4 kg)
• 4 tbsp softened butter
• 3 minced garlic cloves
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 1 tbsp fresh sage
• 1 lemon, cut in half
• 1 onion, quartered
• 500 ml broth
• 1 Salt and pepper

Instructions

1. 1

   The day before, brine the goose in salted water (60 ml salt per liter) for 12 hours.

2. 2

   The same day, rinse and pat dry. Preheat oven to 325°F (165°C).

3. 3

   Mix butter, garlic, and herbs. Spread under the skin of the breasts.

4. 4

   Place the lemon and onion in the cavity.

5. 5

   Roast for 2h30 to 3h, basting often.

6. 6

   Brining is essential for goose, which can be dry.