1983 Chop 2 or 3 cloves of garlic and mix with pepper, salt and paprika. Rub on skin of goose. Cut three oranges, not peeled, into quarters and place in cavity of goose. Put goose on rack in large shallow pan. Put a little water in bottom of pan. Then when fat drips, it won't spatter onto the oven sides.

Roast at 400 degrees until goose tests done, about 2 hours. Prick the goose with a fork several times during roasting to remove fat. An 8- to 10-pound goose will serve six to eight.