MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: An absolutely perfect roast goose!
  Categories: Info/help, Holidays
       Yield: 12 Servings
  
       1    10 to 12 lb. goose either
            -fresh or frozen and thawed
  
   I have made a Thanksgiving goose every year for at least 15 years. I
   have steadily gained on making the perfect bird but I finally found
   the greatest recipe ever in Cook’s Magazine. The divine part of this
   approach to cooking the goose is that it employs some of the eastern
   method of drying the skin which is used in Peking Duck. The skin
   simply drops all its fat and leaves a crispy, dry, delectable skin
   that folks fight over! No more rubbery, yucky goose skin full of fat!
   
   A frozen goose is perfectly adequate. Have thawed 24 to 48 hours
   before the meal (48 is better.) Prick the goose well all over,
   especially on the breast and on the upper legs, holding the skewer
   almost parallel with the bird so as to avoid piercing the flesh. Fill
   a very large pot 2/3 full of water (pot should be large enough to
   almost accommodate the bird) and bring to a boil. Using rubber gloves
   submerge bird (neck side down) for 1 minute (till goose bumps arise.)
   Repeat the process (this time with the tail side down.) 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.
   
   When you are ready to roast the bird, on the big day. Make your
   favorite stuffing. I made one in "94 that seemed to be well liked.
   The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in
   about 5 cups of water. Drained and chilled overnight. In the morning
   I added soaked, cut up dry shitake mushrooms along with their soaking
   water with an egg beaten into it. A tablespoon of poultry seasoning,
   a sautéed onion, plenty of salt and freshly ground pepper.
   
   Now you salt and pepper the bird inside and out, liberally. Preheat
   the oven to 325 degrees while you are stuffing and sewing up the
   bird. Place it in the oven in a roaster and on a rack on it’s breast.
   For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a
   large bird. Just close the oven and let it stay, undisturbed for 1
   1/2 hours. After this time, take it out of the oven. 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.) Turn the bird over on its back
   before you put it back in the oven. put it back in for another hour
   before you start checking for doneness. The recipe gave the best
   advice on checking for doneness, at this point, that I have ever
   seen. With a piece of terry rag, squeeze the upper drumstick (not
   thigh) lightly. If it feels kind of squishy, like roast beef, it’s
   done. Every bird is different so you must judge when it is done. When
   meat is done (be patient, it may take a while), raise the heat to 400
   degrees. Remove roaster from the oven and transfer bird (rack and
   all) to a jelly roll pan. Put it back in the oven for 15 minutes to
   further crisp and brown the bird. Take it out and let it sit,
   uncovered for a half an hour.
   
   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 2/3 cup of dry sherry and deglaze the pan
   with a wooden spoon. combine these drippings with your giblet broth
   either to make a gravy or to use later for goose carcass, slow cooker
   broth.
   
   There is more on the subject, if you wish to know more check out the
   Nov-Dec. issue of Cook’s Magazine on pp. 6-8
  
 MMMMM