Anononymous 8-30-05

1 (12 pound) fresh goose

salt to taste

4 cups wild rice, cooked

2/3 cup chopped toasted hazelnuts

2 Granny Smith apples - peeled, cored and chopped

1/2 cup chopped onion

2 teaspoons ground savory

3 tablespoons chopped fresh parsley

freshly ground black pepper

1 1/2 tablespoons all-purpose flour

4 cups water

Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the

cavity of the goose with the stuffing, skewer closed, and lace

string around the skewers. Truss the bird. Roast in a

preheated 325F oven, breast side down, for 1 1/2 hours. Draw off the

fat as it accumulates. Turn, and roast another 1 1/2 hours. When

done, the juices should run clear when the bird is pricked where the

thigh attaches to the body. Remove trussing strings and skewers before carving. While the goose is roasting, place the neck,

heart, and gizzard in a saucepan with water. Let simmer gently,

partially covered, for several hours, until reduced to slightly less

than 2 cups. Season the broth to taste with salt. Pour off

all but 1 tablespoon of the fat from the roasting pan. Sprinkle a

little flour over the bottom, 1 to 2 tablespoons, depending on how

thick you like your gravy. Set the pan over low heat. Stir for 2

minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.