Categories: Poultry 
      Yield: 20 servings 
  
      1    10-12 lbs Oven Ready Goose          2    Onions,peeled,quartered 
      1 ts Salt                                2    Celery Ribs,cut 2 inches 
    1/2 ts Pepper                              5 c  Cold Water 
      4    Thyme Sprigs                        6 tb Flour 
      4    Bay Leaves                          1 c  Beef Broth 
      3    Tart Apples,quartered           
  
  Remove neck and giblets from goose and set aside. Remove all the fat you 
  can see in the cavity. Pat goose dry,rub with salt and pepper. Place the 
  thyme,apples,celery and onions in cavity, scewer shut with poultry pins and 
  tightly lace with twine. Fold the wings flat against the back and shewer 
  the neckskin to the back. Place the goose breast side down in a lightly 
  oiled large ,shallow roasting pan. 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.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 agin with fork and put the 
  remainding 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. Put goose on 
  platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 
  tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10 
  inch skillet over low heat;add the flour and cook and stir for 3 
  minutes.Measure 3 cups of gibletjuice(cooked while goose was 
  roasting)drippings and broth. Add to skillet and turn up the heat and 
  cook,whisking constantly until thickened and smooth. Add salt and pepper to 
  taste and the finely chopped giblets ,if desired.Traditionally served with 
  red cabbage and mashed potatoes. From "The New German Cookbook"typed by 
  Brigitte Sealing