Roast Goose with Wild Rice and Chestnut Stuffing
10 pound goose
2 tsp salt
Juice and grated rind of 1 orange
3 tbsp lemon juice
Wild Rice and Chestnut Stuffing:
2 cups wild rice
6 cups water
1 pound chestnuts, cooked and peeled
1 cup butter, melted
1/2 tsp salt
1/4 tsp pepper
4 tbsp minced onion
Prepare stuffing: Wash rice; put in a saucepan with water and salt.
Bring to boil; simmer for 40 minutes, or until tender. Drain.
Combine rice and remaining ingredients. Mix well.
Preheat oven to 375 degrees. Clean goose; wipe dry, but do not stuff.
Place in a roasting pan. Prick skin in fat layer around legs and wings.
Roast uncovered, in a preheated oven for 15 minutes. Remove. Cool to
room temperature. Repeat procedure twice more. Reduce temperature
to 325 degrees. Rub goose well with salt. Put Wild Rice and Chestnut
Stuffing in neck cavity and body cavity. Truss. Weigh to estimate cooking
time. Place breast side up on a rack in a roasting pan. Roast uncovered,
allowing 35 minutes per pound. When goose is half cooked, pour
orange juice and rind and lemon juice over breast. Baste occasionally
with pan juices during rest of roasting.