Goose is good foodA goose is very good meat, unless you have frou-frou expectations.
Goose is all dark meat. Well exercised dark meat; it isn't boneless-skinless-fall-apart-in-your-mouth-meat. It cuts like roast beef.
Goose is good, not gamey; has a real taste as opposed to boneless-skinless-fall-apart-in-your-mouth-meat. It has taste like the dark meat of a turkey, but better.
A whole goose will feed 4 people..... period. There are no HUMUNGO breasts that you are accustomed to with chickens. The first time you roast a goose you will be very surprised at how "small" the breast is. No worries, it is not small, it is perfectly fine for a flying bird. You are simply used to farm-raised, large-breasted chickens.
Yes, a goose has fat. Not much more than a large Tyson's Oven-Stuffer-Roaster bird. It is not "greasy" unless you cook it wrong and let the bird sit in it.
Poke the skin with a knife all around the body. Set the bird on the oven-roaster grate (all ovens come with them) and the pan and let the juices drip while it cooks.
You are set and enjoy the goose. The crispy skin is a whole lot better than chicken skin.
Goose goes great with oven roasted potatoes & steamed asparagus.