Roast Goose with Potato Stuffing

Ingredients

• 1 whole (10-12 lbs) Goose (Fresh or thawed)
• 2 tsp Salt (Or to taste)
• 1 tsp Black Pepper (Freshly ground, or to taste)
• 6 strips Salt Pork (Thinly sliced)
• 2 lbs Potatoes (Peeled and cubed)
• 1 medium Onion (Chopped)
• 2 stalks Celery (Chopped)
• 4 tbsp Butter (Unsalted)
• 1 tsp Poultry Seasoning
• 2 tbsp Fresh Sage (Chopped)
• 2 tbsp Fresh Thyme (Chopped)
• 1 cup Chicken Broth
• 1 bunch Watercress (For garnish)
• 1 cup Cranberries (Fresh or frozen, for garnish)

Instructions

1. 1Preheat oven to 450°F (232°C). If necessary, singe the goose to remove any remaining pinfeathers. Wash the goose thoroughly inside and out with hot, soapy water, then rinse well with cold water and pat dry with paper towels.
2. 2In a large bowl, combine the cubed potatoes, chopped onion, and chopped celery. In a skillet, melt the butter over medium heat. Add the potato mixture and cook until the potatoes are slightly softened, about 10 minutes. Stir in the poultry seasoning, fresh sage, fresh thyme, salt, and pepper. Add the chicken broth and mix well. Let cool slightly.
3. 3Stuff the potato mixture loosely into the cavity of the goose. Truss the goose with kitchen twine to close the cavity and secure the legs. Sprinkle the outside of the goose with salt and pepper.
4. 4Lay the strips of salt pork over the breast of the goose. Place the goose on a rack in a roasting pan. Add 1 cup of water to the bottom of the pan. Place in the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F (163°C) and continue to bake for approximately 2 hours, or until the internal temperature of the thickest part of the thigh reaches 180°F (82°C). Baste the goose every 15 minutes with the fat drippings in the pan. Remove the salt pork during the last half-hour of cooking to allow the skin to crisp.
5. 5Remove the goose from the oven and let it rest for 15 minutes before carving. Remove the string and skewers. Place the goose on a platter and garnish with watercress and bright red cranberries. Serve hot.