Poultry: Roast Goose 20 by Recipe Cottage

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	Roast Goose 20

		Roasted Goose 1 goose 1 Tbsp salt 1 tsp garlic powder 1 tsp onion powder 1 tart apple cored and quartered 2 stalks of celery with leaves 1 medium onion peeled and quartered 1/2 cup oil 1/4 cup water Juice of two lemons 1 Tbs Rosemary 1 Tbs Thyme 1 Tbs Bay 1 tsp sage 1 Tbsp flour (heaping) salt and pepper Wash and dry goose, picking out all the shot and pin feathers. Cut off the neck and the wing tips and throw them in a pot with the liver, gizzard, heart and lights. Sprinkle the goose well, inside and out, with a mixture of salt, garlic powder and onion powder Stuff the cavity with apple quarters celery with leaves and onion quarters Place the goose on a rack in a shallow pan, put it on the grill and put about 1/2" of water in the pan. This is to keep the first drippings from burning. Fire the grill to about 325 degrees with a very light smoke. Make a basting sauce with oil 1/4 cup water, lemon juice, Rosemary, Thyme, Bay and sage. Bring to a boil then remove from heat. Baste with soft brush at 10-15 minute intervals until done. Should take 2 1/2-3 hours, depending upon size and temp. Don't overcook - remove when thigh registers 155 degrees and let set for 10 minutes before carving. Pour the oil off the pan juices into a skillet and add flour. Mix and stir until it just begins to tan, then add enough of the juices and water from boiling the giblets to make a gravy. Chop, giblets, pick the meat from the neck bone, add salt and pepper to make giblet gravy. Correct seasoning.