Super Crispy Roasted Goose
Makes 8-10 servings
10 - 12 pound goose
1 1/2 cups wild rice
5 cups cold water
2 1/2 cups shitake mushrooms
1 egg
1 tablespoon poultry seasoning
1 small onion, chopped
1 tablespoon butter or margarine
salt
freshly ground black pepper
2/3 cup dry sherry
1. Prick the goose well all over with a skewer, especially on
the breast and on the upper legs. Hold the skewer almost
parallel with the bird so as to avoid piercing the flesh.
Fill a very large pot, 2/3 full of water and bring to a
boil. Submerge bird neck side down for 1 min until goose
bumps arise on the goose. Flip the goose over so that the
tail side is down, and repeat the process. Remove goose
from the pot, and drain water out of the goose. Place
goose breast side up on a rack in a large roasting pan.
Set in the refrigerator, uncovered, to dry the skin for
24-48 hours.
2. The night before you wish to roast the goose, cook the
rice in 5 cups water. Refrigerate overnight.
3. Sauté the chopped onion in the butter. Add the mushrooms,
cooked rice, egg, and poultry seasoning. Season with salt
and pepper.
4. Liberally salt and pepper the bird inside and out. Stuff
the bird with the stuffing. Sew up the openings to the
bird. Place the goose breast down on a rack placed in a
roasting pan. Roast bird at 350 degrees F for 1 1/2 hours;
do not open the oven door. Take the bird out of the oven,
and use a baster to remove the fat that has accumulated
in the bottom of the pan. Turn the bird over on its back
before you put it back in the oven. Leave the bird in the
oven for at least another hour before checking for doneness.
In order to check for doneness, you can take a piece of
terry rag, and squeeze the upper drumstick lightly. If it
feels kind of squishy, it is done. Be patient. The time
to completion is different with every bird and it may take
quite awhile.
5. When the bird is done, raise the oven temperature to 400
degrees F. Remove goose from the oven, and transfer bird
to a larger pan. Put it back in the oven for 15 mins to
further crisp and brown the bird. Take out the goose, and
let it sit uncovered for a half an hour.
6. Place the original roasting pan over 2 burners. Add 2/3
cup of dry sherry, and scrape the pan with a wooden spoon.
Combine these drippings with a giblet broth to make a gravy
for the goose and stuffing.
7. Once the goose has rested for 1/2 hour.