Method

Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water.  Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.  

Preheat oven to 325°F.

For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, lacing string around the skewers, then truss the bird. Roast in preheated oven, breast side down, for 1-1/2 hours, drawing off the fat as it   accumulates, then turn and roast another 1/2 hours, or slightly more for an 11-12-pound bird.  Juices should run clear when the bird is pricked where the thigh attaches to the body when it is cooked.

Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan, about 1 to 2 tablespoons, depending on how thick you want the gravy.

Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving.  

Contributor: pat ciesla

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