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1
Remove neck and giblets from goose and place in saucepan with stock or water and simmer.
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2
Remove all the fat you can see in the cavity.
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3
Pat goose dry, rub with salt and pepper.
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4
Place the thyme, apples, celery and onions in cavity, skewer shut with poultry pins and tightly lace with twine.
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5
Fold the wings flat against the back and skewer the neck skin to the back Place the goose breast side down in a lightly oiled large ,shallow roasting pan.
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6
Prick the skin well all over with a fork, roast goose, uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast, uncovered 30 minutes longer.
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7
Pour off all drippings and carefully turn goose over breast side up, roast uncovered for 1 hour pour drippings out of pan again and prick the goose again with fork and put the remaining 2 cups water in pan, and continue roasting the goose, uncovered for 1 to 1 1/2 hour. Pour off all drippings again and reserve.
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8
Put goose on platter ,cover with aluminum-foil like tent and let stand for 30 minutes.
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9
Skim 6 tablespoons of fat from the pan drippings and heat for 1 minute in heavy 10 inch skillet over low heat; add the flour and cook and stir for 3 minutes.
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10
Measure 3 cups of giblet juice (cooked while goose was roasting) drippings and broth.
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11
Add to skillet and turn up the heat and cook, whisking constantly until thickened and smooth.
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12
Add salt and pepper to taste and the finely chopped giblets, if desired.
