Instructions: Preheat oven to 350 degrees.

Place goose in kettle with water, poultry seasoning and celery. Cover and simmer for 1 1/2 hours. Reserve broth and place in refrigerator. Debone the goose. Saute the onions and celery in butter. Stir in reserved, degreased broth. Cover and simmer 5 minutes. In large kettle, combine goose, cooked rice, celery and onions. Serve when heated.

This recipe yields 6 servings.

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