Roast Goose with Wild Rice, Hazelnuts & Apple

1 Goose (9 to 12 lbs)
Salt
4 cup Wild rice; cooked
2/3 cup Hazelnuts; coarsely chopped
2 large Apples; green colored, peeled, cored & cubed
1/2 cup Onion, finely chopped
2 tsp Dried savory
3 Tbsp Parsley; chopped
Black pepper; freshly ground
Flour

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. 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, and lace
string around the skewers, then truss the bird. Roast in a preheated 325
degree oven, breast side down, for 11/2 hours, drawing off the fat as it
accumulates, then turn and roast another 11/2 hours, or slightly more for
an ll-12-pound bird. When done, the juices should run clear when the bird
is pricked where the thigh attaches to the body.

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. 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.

--
William Barfieldsr
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