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1
The night before you roast the goose, remove the contents from the cavity.
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2
Discard the giblets (heart, liver, and gizzard) and reserve the neck.
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3
Trim and discard the extra skin around the neck.
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4
Cut the wings at the joint between the flat and the drumette and remove; set the flats and wing tips aside with the reserved neck.
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5
Rub the goose all over with a generous amount of salt.
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6
Place the goose, flats and wing tips, and neck in a dish or on a baking sheet, cover loosely with plastic wrap, and refrigerate overnight.
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7
The next day, remove the goose from the refrigerator and let it sit at room temperature for at least 30 minutes and up to 1 hour.
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8
Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
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9
Pat the goose dry inside and out with paper towels.
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10
Season generously with more salt and pepper inside and out.
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11
Place 5 cups of the stuffing in the cavity.
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12
(Place the remaining stuffing in a dish and refrigerate.)
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13
Close the cavity by sticking a skewer horizontally through either side of the opening.
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14
Wind a piece of butchers twine around each leg once and then tie the ends together.
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15
Place the goose breast-side down on a rack set in a large roasting pan.
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16
Place the neck and wing pieces in the pan.
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17
Roast until the breast is lightly browned, about 30 minutes.
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18
Remove from the oven and, using a spoon or baster, transfer any accumulated fat from the bottom of the pan to a medium heatproof bowl.
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19
Flip the goose so that it is breast-side up and brush or baste with some of the fat.
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20
Roast for 30 minutes more.
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21
Remove from the oven, brush or baste with some of the fat, and transfer the accumulated fat in the pan to the bowl.
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22
Reduce the oven temperature to 350 degrees F. Roast the goose until the thickest part of the thigh registers 165 degrees F on an instant-read thermometer and the juices run clear, about 60 to 90 minutes more, basting every 30 minutes and transferring the accumulated fat to the bowl.
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23
(Remove the remaining stuffing from the refrigerator after the goose has been in the oven for 1 1/2 hours and let it sit at room temperature.)
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24
Transfer the goose to a cutting board and let it rest for at least 30 minutes; set the roasting pan aside.
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25
While the goose is resting, bake the remaining stuffing until golden brown on top, about 35 to 40 minutes.
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26
Remove the rack from the roasting pan.
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27
Transfer any fat in the pan to the bowl of collected fat, leaving the neck and wing pieces in the pan.
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28
Place the roasting pan across two burners over medium-high heat until the pan juices boil.
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29
Add the Madeira or port and boil, scraping up the browned bits from the bottom of the pan with a wooden spoon, until the alcohol has almost evaporated, about 2 minutes.
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30
Add the chicken broth and simmer until reduced by a third, about 6 minutes.
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31
Discard the neck and wings.
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32
Strain the sauce through a fine-mesh strainer into a small saucepan, add the butter, and swirl until the butter is melted and incorporated.
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33
Taste and season with salt and pepper as needed.
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34
Transfer the sauce to a serving dish and serve with the goose and stuffing.
