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1
Wipe the goose with a damp cloth and rub the cavity with salt.
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2
Prepare stuffing according to package direction,stuff cavity and secure the vent.
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3
Rub the bird with about 1 tbl salt.
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4
Turn the skin of the neck backward and secure on to the back.
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5
Twist the wings back and skewer the thighs.
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6
Prick the bird well with a fork, lay on rack in roasting pan.
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7
Roast in hot oven 400' degrees F for 20 minutes.
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8
Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
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9
Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
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10
Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
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11
Add the liver to the broth and simmer for 30 minutes more.
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12
Strain the broth, reserving it for the gravy, chop the liver and giblets.
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13
Arrange the goose on heated platter.
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14
removing the ties and skewers.
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15
Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
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16
Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.
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17
Pour into gravy boat.
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18
serve.
