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1
For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
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2
Cool mixture to room temperature.
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3
Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
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4
Refrigerate for 4 hours turning several times.
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5
After 4 hours of refrigeration time discard marinade.
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6
Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
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7
Rub the outside of the goose with vegetable oil.
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8
Place goose on a shallow roasting pan.
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9
Set oven to 325 degrees.
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10
In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
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11
Bake UNCOVERED for 30 minutes.
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12
Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
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13
Remove the goose from oven and baste the goose generously with honey mixture.
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14
Sprinkle lightly with salt.
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15
Return to oven and bake UNCOVERED for another 30 minutes.
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16
Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
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17
Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
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18
For the gravy; strain pan juices, then skim and discard any fat.
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19
In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
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20
Serve the gravy with the goose.
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21
Delicious!
