Perfect Roast Goose

The sercret in this recipe to cooking a 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.

Ingredients:
10 pound goose up to 12 lb. goose either fresh or frozen and thawed

Directions:
A frozen goose is perfectly adequate.
Have thawed 24 to 48 hours before the meal.
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.
Fill a very large pot 2/3 full of water and bring to a boil.
Using rubber gloves submerge bird
(neck side down) for 1 minute
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.
Now you salt and pepper the bird insdie and out, liberally.
Preheat the oven to 325 degrees.
Place goose in the oven in a roaster
and on a rack on it's breast.
For a 12 1/3 lb. goose 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.
Turn the bird over on its back
and put it back in the oven for another hour
before you start checking for doneness.
When meat is done 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.