Making Baked Christmas Goose.

Elsie says Miss Millie, eccentric wife of Great Uncle Ben, first introduced her to Christmas Goose.  Miss Millie lived down the hill and across the ditch from our home and raised geese as a food source.  (In those days it would have been unthinkable for anyone at Locust Hill to spend time and money on something that didn’t have a quick return on investment, such as a pet).  Every Christmas (and really special occasions in between) Miss Millie would sacrifice a goose for Christmas dinner.  About a month before the big day she would pluck the bird from the flock and put it in a coop - to “clean it out”.  This way the bird couldn’t have access to unsavory food, and could be fattened up.  By Christmas the goose would be plump and juicy.  Elsie, who was quite young at the time, swears that the taste of the goose was one of the most delightful food treats of Christmas.  Elsie was not then, and is not now, easily impressed.  She worked on the baked goose recipe until she got it down pat, maybe even better than Miss Millie’s original version.  There are never take-home portions, only disappointment when its all gone.

  10-pound goose, fresh or frozen (fresh preferred)
   Salt and pepper
   Garlic powder Cayenne pepper
   1 large onion
   3 stalks celery, broken in half
   1 green pepper

            If frozen, thaw at room temperature 8-12 hours.  If not thoroughly thawed run cold tap water over it.  Pick off pinfeathers, wash well, and pat dry with paper towels.  Cut off excessive skin at neck.  Sprinkle inside and out with salt (lightly), black pepper, seasoned salt, garlic powder and ever so lightly with red pepper.  Cut 1 large onion into slices, place in the cavity of the bird.  Place in pan and cover with aluminum foil.  Refrigerate overnight.  Before placing in oven, put 2 stalks celery and 1/2 green pepper (sliced the long way) into cavity.  Place the rest of the sliced pepper and 3-4 pieces of celery around the goose.

     If baking in a lightweight pan, wrap the goose in foil and add 3/4-cup water in the pan (not inside the foil) to prevent burning.  Keep adding water as you cook.  Do not let all the water cook out.
  
           If using a roasting pan, add 1/2-cup water directly in with the goose.  Check after cooking 1 hour for tenderness and salt content. When the goose is almost done remove the foil to let it brown.  Turn to brown on the other side. (Usually it will brown with the lid on in a roasting pan). 
                
        Cooking time is about 2-3 hours for a 10-pound goose.