Recipe Super Crispy Roasted Goose (Christmas)

Required Ingredients:

• 1 (10 pound) fresh goose
• 1 1/2 cups wild rice
• 5 cups cold water
• 1 tablespoon butter
• 1 onion, chopped
• 2 1/2 cups fresh sliced shiitake mushrooms
• 1 egg
• 1 tablespoon poultry seasoning
• salt and freshly ground black pepper to taste
• 2/3 cup dry sherry
• 2 cups giblet gravy

Preparing/Cooking:

• Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh.
• Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil.
• Submerge bird neck side down for 1 minute, until goose bumps arise on the goose.
• Turn goose tail side down, and repeat the process.
• Remove goose from the pot, and drain.
• Place breast side up on a rack in a large roasting pan.
• Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
• Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil.
• Reduce heat to low, cover, and simmer 45 minutes.
• Refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat, and cook the onion until tender.
• Mix in cooked rice, mushrooms, and egg.
• Season mixture with poultry seasoning, salt, and pepper.
• Sprinkle the goose inside and out with salt and pepper.
• Fill goose cavities with the stuffing.
• Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
• Roast bird 1 1/2 hours in the preheated oven; do not open the oven door.
• Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan.
• Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Remove goose from the oven, and transfer to a larger pan.
• Return to the oven for 15 minutes to further crisp and brown the bird.
• Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
• To make gravy, place the original roasting pan over 2 burners.
• Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon.
• Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

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