Method

Remove the neck and gizzard and place in a saucepan with about 1 quart of water and let simmer lightly for several hours  while partially covered. Reduce to about 2 cups and season with salt.

Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting.  Stuff, lace, and truss the bird and roast in a preheated 325' oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 tablespoons of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth.   Season to taste with salt and pepper and serve in a boat with goose.

Contributor: pat ciesla

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