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Ingredients (Serves 6-8) |
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Stuffing: |
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½ cup unsalted butter |
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1 large onion, diced |
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4 celery stalks, diced |
1 red bell pepper, cored,
seeded, and diced |
1 pound Chanterelle or
similar
mushrooms, as
shiitake,
oyster, cremini.
wiped
clean, and sliced |
¼ cup sage,
chopped fresh leaves |
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1 tablespoon dried lavender |
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1 tablespoon salt, or to taste |
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½ tablespoon pepper |
3 cups Carolina gold rice or
long-grain rice, rinsed |
6 cups duck or chicken stock
or canned chicken broth |
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6 large eggs, beaten lightly |
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Goose: |
1 9- to 12-pound goose,
rinsed and patted dry |
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½ lemon |
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Salt to taste |
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Freshly ground pepper to taste |
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To make the Stuffing:
In a large saucepan or casserole set over moderate heat, melt the
butter, add the onion, celery, and red pepper and cook the vegetables,
stirring, for 3 minutes. Add the mushrooms and cook mixture,
covered, stirring occasionally, for 5 minutes. Add herbs, salt and
pepper, and the rice and cook the mixture, stirring, for 1 minute. Add
the stock, bring the liquid to a boil, and simmer the rice over low
heat, covered, for 20 minutes or until all the liquid is absorbed. Let
cool, transfer to a bowl and fluff. Just before stuffing the goose, stir
in the eggs.
To prepare the Goose:
Prepare a charcoal grill with a spit or build a hearth fire with hot
coals and a spit over coals. Alternatively, preheat
oven to 425 F.
Rub the inside and outside of the goose with lemon and season with salt
and pepper. Loosely stuff the body and neck cavity with the rice
stuffing, reserving any additional stuffing, and truss the goose.
Arrange and balance the goose on a spit. Place a drip pan under the
goose and arrange coals around the pan. Prick the skin of the goose as
it turns on the spit to release excess fat. Roast for 2 ¾ to 3 ½ hours
or until a meat thermometer placed in the thigh of the goose registers
180 degrees F. (The legs should move easily in the joints when tested.)
Alternatively, arrange the goose on a rack in a shallow roasting pan,
gently prick it around the legs and lower breast with the tip of a small
knife, and roast it for 30 to 35 minutes in the preheated 425 degree F.
oven until golden. Reduce the oven temperature to 325 degrees F and
continue to roast the goose, pouring off the drippings as they
accumulate, for 2 ½ hours or until a meat thermometer registers 175
degrees F. Let the goose rest on a cutting board, loosely covered, for
at least 20 minutes before carving.
For the Reserved Stuffing:
Transfer the stuffing to a buttered shallow backing dish and bake it,
covered. (325 degree F oven,
35 to 40 minutes or until heated) |
