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1
Remove neck and giblets from goose.
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2
Set aside.
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3
Trim extra fat from neck and tail.
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4
Rub inside and out with salt and pepper.
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5
Add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity.
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6
Repeat with remaining apples, onions, celery, thyme and parsley.
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7
Skewer cavity closed and lace tightly.
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8
Fold wings against back.
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9
Preheat oven to 500-degrees F.
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10
Set goose in pan breast side down.
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11
Prick skin well.
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12
Roast 30 minutes.
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13
Reduce oven temp to 400-degrees F.
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14
and continue roasting for 30 minutes.
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15
Turn goose over; prick again.
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16
Roast 1 hour.
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17
While goose is cooking, bring neck, giblets and 3 cups of water to simmer over medium low heat.
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18
Simmer 10 minutes.
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19
Remove liver and set aside.
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20
Reduce heat to low and continue cooking for 1 1/2 hours.
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21
Drain.
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22
Set giblets aside.
-
23
Discard neck.
-
24
Pour drippings from goose and set aside.
-
25
Prick again.
-
26
Pour 2 cups water in pan.
-
27
Continue cooking for 1- 1/2 hours.
-
28
Pour drippings from pan and set aside.
-
29
Let goose stand 20-30 minutes.
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30
While goose is resting, chop liver and giblets.
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31
Skim 6 TB fat from drippings and heat in pan over low heat.
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32
Stir in 3 TB flour and cook for 3 minutes.
-
33
Degrease drippings and add to broth.
-
34
Add enough beef broth to equal 3 cups.
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35
Add to pan.
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36
Increase heat to med.
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37
high and cook until thick.
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38
Blend in chopped giblets and liver.
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39
Add salt and pepper to taste.
-
40
Cook over low heat.
-
41
Remove trusing thread and pins from goose.
-
42
Throw away stuffing.
