My brother told me one time how to cook a goose. Season it well, stuff it with plenty of carrots, apples and onions and then roast until golden brown. Eat the carrots, apples and onions and throw the goose away. I didn't believe him but after all was said and done, it was the worst tasting fowl I have ever cooked. Is that the nature of the bird or could I have done something to improve it?