Dale, Jim KTown or any other goose cleaners,

I normally breast out the geese I get but I decided to pluck the one I got today and try a roast.

my question is I believe gizzard related. Just inside the body where the neck goes in there zeems to be a fairly hard bit of meat/muscle?? Is that the gizzard? Do I simply cut around it to remove it?


now a good way to prepare the goose for roasting would be appreciated. Also is insole best to leave insole the fridge to age for age bit or is there some other prep that insodetsmthere should do?

thanks once more.