How To make An Absolutely Perfect Roast Goose!

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Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh

Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut