1 (10-12 lb.) wild goose
1/4 c. butter
2 c. uncooked rice
1/2 c. chopped onion
1/2 c. chopped celery
2 c. water
2 chicken bouillon cubes
1/2 tsp. parsley flakes
1 tsp salt
1/2 tsp. thyme
1/2 tsp. pepper
6 slices bacon

Clean goose. To make stuffing, melt butter in large skillet, add rice, onion, and celery. Cook slowly, stirring constantly, until rice is lightly browned. Add water, bouillon cubes, parsley, and seasonings. Cover and simmer 20 minutes or until rice is tender (adding more water if rice begins to stick). Set aside to cool. When stuffing is cool enough to handle, fill and truss goose. Place in roasting pan, breast side up. Cover breast with bacon slices and roast 25 minutes per pound, basting occasionally. Serves 15.