Because a goose tends to have more fat in/on the bird I would not recommend cooking it on a bag. the roasting pan does need to have a wire rack for the bird to sit on. This allows the bird to be above the fat and allow you to use a baster to cover the bird several times. afterwards strain the fat from the bottom of the pan and allow it to cool. then either refrigerate it, if you plan on using it right away, or freeze it for later use. if you want to make a stuffing for the bird, I use the boxed chicken stuffing and make an orange dressing. Follow the recipe on the box, just use the water from the giblets you boiled. You'll need 2 boxes of stuffing. Use 1 cup of orange juice in place of the water and zest one navel orange into the stuffing. i usually add the water/juice mixture, then the melted butter, then the zest, mix it all up and stuff the bird. Then watch how fast that dressing disappears once on the table. You can do this with duck too.
Because a goose tends to have more fat in/on the bird I would not recommend cooking it on a bag. the roasting pan does need to have a wire rack for the bird to sit on. This allows the bird to be above the fat and allow you to use a baster to cover the bird several times. afterwards strain the fat from the bottom of the pan and allow it to cool. then either refrigerate it, if you plan on using it right away, or freeze it for later use. if you want to make a stuffing for the bird, I use the boxed chicken stuffing and make an orange dressing. Follow the recipe on the box, just use the water from the giblets you boiled. You'll need 2 boxes of stuffing. Use 1 cup of orange juice in place of the water and zest one navel orange into the stuffing. i usually add the water/juice mixture, then the melted butter, then the zest, mix it all up and stuff the bird. Then watch how fast that dressing disappears once on the table. You can do this with duck too.