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1
A frozen goose is perfectly adequate.
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2
Have thawed 24 to 48 hours before the meal (48 is better.)
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3
Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh.
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4
Fill a very large pot 23 full of water (pot should be large enough to almost accomodate the bird) and bring to a boil.
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5
Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
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6
Repeat the process (this time with the tail side down.)
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7
Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
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8
When you are ready to roast the bird, on the big day.
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9
Make your favorite stuffing.
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10
I made one in '94 that seemed to be well liked.
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11
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
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Drained and chilled overnight.
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13
In the morning I added soaked, cut up dry shiitake mushrooms along with their soaking water with an egg beaten into it.
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14
A tablespoon of poultry seasoning, a sauteed onion, plenty of salt and freshly ground pepper.
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15
Now you salt and pepper the bird insdie and out, liberally.
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16
Preheat the oven to 325 degrees while you are stuffing and sewing up the bird.
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Place it in the oven in a roaster and on a rack on it's breast.
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18
For a 1213 lb.
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19
goose I needed a full 5 hours but this is quite a large bird.
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Just close the oven and let it stay, undisturbed for 1 1/2 hours.
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21
After this time, take it out of the oven.
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22
Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.)
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23
Turn the bird over on its back before you put it back in the oven.
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24
put it back in for another hour before you start checking for doneness.
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25
The recipe gave the best advice on checking for doneness, at this point, that I have ever seen.
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26
With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly.
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27
If it feels kind of squishy, like roast beef, it's done.
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28
Every bird is different so you must judge when it is done.
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When meat is done (be patient, it may take a while), raise the heat to 400F (200C).
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30
Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.
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31
Put it back in the oven for 15 minutes to further crisp and brown the bird.
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32
Take it out and let it sit, uncovered for a half an hour.
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33
Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 23 cup of dry sherry and deglaze the pan with a wooden spoon.
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34
combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.
