As in do you roast it all at once or can you cut it into pieces and cook it as you would a chicken? Also, does it have a "gamey" taste to it that needs any special preparations?
Good lord, goose is a lot of work. It does have a strong taste, too. The thing to remember about goose is that it has so much fat, the bird will be swimming in it in the oven. the thing you want to do is reach under the skin before cooking and literally rip as much of that solid fat out as possible. Even so, you'll have to siphon off the fat as it cooks.
Stuff with celery and onions before cooking to improve the flavour.
