It depends on the size of your goose (obviously) but it is the inside that will defrost last. As this is where you will shove your hand when stuffing, it needs to be warm and supple. If it is still frozen you could scuff your knuckles and, as with all poultry, there is a chance of infection.
I should start defrosting now, but probably in a cool room rather than a hot kitchen so as to give your bird more time to warm up. As a man, I could make some smutty remarks, but I won't!
Roasted, with sage, onion and lemon stuffing in the neck end, plus lemon in the cavity, with gravy (made from a duck carcass), spicy apple sauce and bread sauce (because I love bread sauce). I was going to do spiced red cabbage, but I realise now that I don't actually have a red cabbage, so that might be a bit difficult.
the food standards agency gives this general guide (for turkey) but as it is based on weight then it should give an idea on how long goose would take too.
In a fridge at 4ºC (39ºF), allow about 10 to 12 hours per kg, but remember not all fridges will be this temperature. In a cool room (below 17.5ºC, 64ºF) allow approximately 3 to 4 hours per kg, longer if the room is particularly cold. At room temperature (about 20ºC, 68ºF) allow approximately 2 hours per kg
And Seona - I definitely won't be defrosting the goose on the worktop - we have a 7 month old labrador puppy, who would steal it and eat it all!! I'll have to find somewhere high up for it to go - or it will go the same way as the croissants dh bought us for breakfast this morning - he only turned his back for a moment and she'd made off with the opened packet and eaten the lot!!