Discard loose fat from goose. Remove neck, cut into large pieces and reserve. Rinse goose inside and out and pat dry. Pierce skin of goose all over and season with salt and pepper.
Loosely pack neck cavity with enough bread to fill. Fold neck skin under body and fasten with a small skewer. Quarter 1 onion and all the celery and place inside the body cavity of the goose. Tie legs together loosely with kitchen string or insert legs through slit in lower skin flap. Transfer goose breast side up to a rack set in a deep roasting pan.
Cut remaining 2 onions and carrots into 5cm pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting tin. Roast goose at 220 degrees C in the middle of the oven for 30 minutes.
Reduce temperature to 160 degrees C. Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more. When done, the juices should run clear when thigh is pierced with a skewer.
Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm and loosely covered with foil until ready to serve.
With a slotted spoon discard vegetables, neck pieces and giblets from pan. Spoon off fat from pan juices and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken stock and boil mixture until reduced by about half. In a 3 litre heavy saucepan, whisk together 4 tablespoons reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken stock mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
Excellent recipe, but 1 point to make. Use the fat removed prior to cooking by making goose-fat pastry. For the pastry: remove the large, visible chunks of fat you'll see inside the raw goose. They are obvious. Put them in a pan with some cold water and heat very slowly until melted. Cool, then chill in the fridge. Lift off the fat; freeze it. For ordinary shortcrust pastry use 2oz of fat to 7oz of flour, plus salt as usual. Grate the frozen fat into the flour, rubbing in in the normal way, then binding with very cold water. Rest, then use. PS I always add some lemon juice before the cold water. (Goose fat has a very low boiling point, so it has to be frozen to make pastry). - 21 Jul 2008
This is a great recipe for any time of year, and the gravy is absolutely gorgeous. - 21 Jul 2008
THe meat was excellent and so was the gravy. - 21 Jul 2008