One 8-12 lb Goose
Fresh Herbs or 3 tablespoons poultry seasoning
1. Put about 2 quarts of water on to boil in a pot.
Remove the neck and anything that is inside the goose and salt and pepper inside and out , let it rest while you
Cut 2 carrots, 3 stalks of celery and 1 large or 2 medium onions and put in the bottom of your roasting pan
Chop the rest of the vegetables and the apples into a medium dice and place in a bowl.
Set the goose onto the vegetables.
Fresh herbs are my choice. Here I have Rosemary, Marjoram and Thyme. You can use dried Poultry sesoning or other herbs if you want. Take the leaves off the herbs and and chop.
Mix the chopped herbs with the fresh chopped vegetables and apples.
Stuff the vegetables inside the goose.
Make a little 1 inch slit in the skin on the breast by the wing
Cut another slit in the thigh by the legs.
Pour the boiling water over the goose until there is about an inch to 2 inches in the pan.
Add a bit more salt and pepper, pull the skin over the opening to cover the dressing, tie the legs up with some strong thread or string.
Roast the Goose for 2 1/2 to 3 hours till about about 180 to 190 degrees.
Take out the Goose , place on a platter and slice like a turkey. The meat is all dark meat,