1 goose
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic
1 lg. onion, chopped
Buttermilk
3 slices bacon
Optional: 1/2 c. dry white wine or 1/2 c. water

Soak goose overnight in buttermilk. Drain and pat dry very well. In roasting pan with rack up, cut up celery, carrots and onion. Salt and pepper goose. Place on top of rack over the vegetables in the pan. On top of seasoned goose, cut 3 diagonal slices only through skin. Over each slice place slice of bacon. Cover loosely with foil.

Place in preheated oven at 350 degrees. Cook 1 hour. Remove foil; lower oven to 325 degrees. Remove bacon strips and discard vegetables. Baste with juice from bottom of pan (if any). Cook for additional 15-30 minutes. Use thermometer to check for doneness. Place behind leg into breast. Should register 165-170 degrees when done.