Roast Goose

Carefully prick the goose skin on all sides with a skewer but not the flesh.

Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Then turn the goose tail side down and repeat. Once done, remove from the pot and drain.

Place the Goose breast side up on a rack in a large roasting pan.

Dry the skin for 24 to 48 hours in the fridge.

Put a pan with 4 cups of water on to boil. Add the rice and reduce the heat and cook the rice on a simmer for 45 minutes. When cooled put in the fridge overnight.

Preheat oven to 350F / 175C.

Melt the butter in a skillet over medium heat, and cook the onion until tender.

Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper.

Seal cavities with twine, and place the goose breast side down on a rack in a roasting pan.

Roast the goose for 1 1/2 hours in the preheated oven.

Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan.

Rotate the goose on it's back in the roasting pan, and continue roasting for a further 1 hour, or until the internal temperature when tested with a meat thermometer is at least 180F / 82C.

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 a further 15 minutes to crisp and brown the bird.

Remove the goose and allow it to stand for at least 30 minutes.

To make the gravy, place the original roasting pan on a hob and mix in 2/3 cup of dry sherry.

Use a wooden spoon to clean the bottom of the roasting pan.

Add chicken stock or better still the goose giblet stock to the pan and stir to make an amazing gravy.

I serve the goose with boiled potatoes and seasonal greens for a healthy delicious meal.