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If you fancy a real treat this Christmas, you can’t do better than a goose. Rich and filling, it makes a nice change from turkey but beware, they can be pricey. But it is only once a year!

Prep time: Up to 4 days.
Cooking time: Up to 5 Hours for a 12lb goose

Ingredients
12lb goose
270g rice
1 tablespoon of dried Shiitake mushrooms
1 egg
1 onion
Salt and pepper to season
2 glasses of sherry
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A frozen goose is a perfectly good substitute. Give it 24 to 48 hours to thaw before the meal (48 is best) Prick the goose skin 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 (the pot should be large enough to almost accommodate the bird) and bring to a boil. Taking great care and 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.
The night before Christmas, cook 270g of rice in about 5 cups of water. Drain and chill overnight. In the morning add some soaked, chopped dry shiitake mushrooms along with their soaking water with an egg beaten into it. Add a sautéed onion, plenty of salt and freshly ground pepper.
Season the bird inside and out with salt and pepper.
Preheat the oven to 160C degrees while you are stuffing and sewing up the bird.
Place it in the oven in a roaster and on a rack on its breast.
For a 12 lb. goose you’ll need a full 5 hours. Just close the oven and let it stay, undisturbed for 1.5 hours.
After this time, remove from the oven and baste liberally.
Turn the bird over on its back before you put it back in the oven for another 2.5 hours before you start checking for readiness.
To check if it’s ready, squeeze the upper drumstick (not thigh) lightly, using a piece of clean terry rag. If it feels 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 205C degrees. Remove the roaster from the oven and transfer bird (rack and all) to a tray with a rack.
Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it rest, uncovered for half an hour.
Take the roaster, skim off the fat and deglaze with approx 2 glasses of sherry and some stock for an amazing gravy.

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