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1
Separate the liver from the giblets and set aside.
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2
Put the heart, neck, and gizzard in a medium pan.
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3
Add a third of the onion, the carrot, celery, and bouquet garni, then add enough water to cover all the ingredients.
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4
Bring to a boil over high heat, then reduce the heat, cover, and simmer for 2 hours.
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5
Fry the bacon over medium heat in a large skillet with a lid (do not cover) until brown, then remove with a slotted spoon and set aside.
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6
Lower the heat, add the butter to the bacon fat, and when it has melted, add the remaining onions.
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7
Cook, stirring frequently, for 10 to 12 minutes, or until they soften.
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8
Finely chop the reserved goose liver, then add to the onions.
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9
Cook for 3 to 4 minutes, then add the apples to the skillet.
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10
Cover the skillet and cook for 20 to 30 minutes, or until the apples have broken down and are very soft.
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11
Stir in the mashed potatoes, sage, thyme, and parsley, and season to taste with salt and pepper.
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12
Remove from the heat and set aside to cool.
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13
Preheat the oven to 400F/200C (Gas Mark 6).
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14
Wash and dry the goose thoroughly inside and out.
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15
Pull out any fat inside the cavity and reserve it to render later for cooking fat.
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16
Prick the skin of the goose all over with a fork, then rub salt all over the skin.
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17
Season the cavity with salt and pepper, then fill with the mashed potato-apple stuffing.
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18
Truss the goose with kitchen twine, binding the legs and wings close to its body.
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19
Put the goose into a heavy roasting pan large enough to hold it, with a little room around the sides, and roast it for 30 minutes.
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20
Remove from the oven and draw off the rendered fat with a bulb baster or large spoon.
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21
(Reserve the fat for cooking.)
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22
Return the pan to the oven and decrease the temperature to 325F/160C (Gas Mark 3).
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23
Roast for about 2 1/2 hours more, drawing off rendered fat at least once more as it cooks.
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24
Test for doneness by pricking the thigh at its thickest point with a skewer.
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25
If the juices run clear, the goose is done; if theyre pink, roast for another 15 minutes, then check again Meanwhile, strain the giblet stock, discarding the solids, and set aside.
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26
When the goose is done, transfer it to a large serving platter to rest.
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27
Draw off any remaining fat, then set the toasting pan over 2 burners on the stove top.
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28
Deglaze with the stock, scraping up any browned bits on the bottom of the pan.
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29
Strain the gravy into a gravy boar or bowl.
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30
Carve the goose at the table.
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31
Serve with applesauce and the gravy.
