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1
Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water.
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2
Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups.
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3
Season the broth to taste with salt.
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4
For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper.
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5
Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird.
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6
Roast in a preheated 325F (160C) oven, breast side down, for 1 1/2 hours, drawing off the fat as it accumulates, then turn and roast another 1 1/2 hours, or slightly more for an 11 to 12 pound bird.
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7
When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.
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8
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan (1 to 2 tablespoons, depending on how thick you like your gravy).
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9
Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits.
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10
Add the reserved goose broth and whisk until smooth.
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11
Taste and season with salt and pepper and serve in a gravy boat alongside the bird.
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12
Remove trussing strings and skewers before carving.
