SUPER CRISPY ROAST GOOSE

For cooking convenience, purchase a goose equipped with Volk's Pop-Up Timer^®. You will need to start preparing this goose several days in advance so get ready! You can use either fresh mushrooms or rehydrated dry mushrooms.

Servings: 8 - 10

Ingredients

1	10-12 lb.	goose
1 1/2	cups	wild rice
5	cups	cold water
2 1/2	cups	shiitake mushrooms
1		egg, large
1	tablespoon	poultry seasoning
1		small onion, chopped
1	tablespoon	butter or margarine
		salt
		freshly ground black pepper
2/3	cup	dry sherry

Preparation

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.

2. Fill a very large pot, big 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. Flip the goose over so that the tail side is down, and repeat the process.

3. Remove goose from the pot, and drain water out of the goose.

4. Place goose breast side up (Pop-Up Timer will be visible) on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

5. The night before you wish to roast the goose, cook the rice in 5 cups water. Refrigerate overnight.

6. SautŽ the chopped onion in the butter or margarine. Add the mushrooms, cooked rice, egg, and poultry seasoning. Season with salt and pepper.

7. Liberally salt and pepper the bird inside and out. Stuff the bird with the stuffing. Sew up the openings to the bird.

8. Place the goose breast down on a rack placed in a roasting pan. Roast bird at 350 degrees F (175 degrees C) for 1 1/2 hours; do not open the oven door.

9. Take the bird out of the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan.

10. 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. When done, the Timer will have popped up (goose internal temperature will be approximately 200 degrees F).

11. When the bird is done, raise the oven temperature to 400 degrees F (205 degrees C).

12. Remove goose from the oven, and transfer bird to a larger pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for a half an hour.

13. 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.

14. Once the goose has rested for 1/2 hour, cut the stitching from the bird and remove the stuffing.

15. Serve goose with gravy and dressing.