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*Stuffed Goose*

1 ten pound goose
to taste salt
to taste pepper
1 tablespoon lemon juice
Stuffing for Goose

Remove the fat, neck, giblets, etc. from the cavity of the goose. Also cut off the wingtips. Toss all but the fat into a pot and add enough cold water to cover. Bring to boil and simmer for an hour or so. Toss out the neck and wing tips, but keep the giblets for the stuffing. You will want to use the stock later for gravy.

Rub the inside of the goose with the salt, pepper and lemon juice. After you have made the stuffing push it into the cavity. (Here you will find out why it is called stuffing, but no need to push too hard as you can bake the left-over in a separate dish.) Close the cavity, this can be done with two toothpicks and a piece of string. Stick the toothpicks through the skin as if they were straight pins, then wrap the string under the toothpicks but over the skin. You will want to tie the wings and the legs close to the body to keep them from getting over-done.

Stab the goose all over with a sharp knife to make sure that the fat drains off while the bird is cooking. Put the goose breast-side-down into a roasting pan. Pour two cups of boiling water over the goose. Roast uncovered for 1 hour in a preheated 400 degree oven.

Now, reduce temp to 350 degrees and toss the fluid in bottom of pan. Turn the goose to a breast-side up position. Pour two more cups of boiling water on the goose. Roast for another hour then pour off water again (discard fluid).

Finally, roast the goose for one more hour at 350 degrees (this makes for three hours total). Remove from oven. Whatever drippings you have at this point may be used to make gravy.

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