Michaelmas Goose with Stuffing
3 1/2 to 4 1/2 hours
Goose, with giblets and neck reserved (it can be hard to find a goose in the U.S., so a chicken can be substituted in pinch)
3 medium potatoes
1 medium onion, chopped fine
4 oz lean salt pork or bacon
1 tablespoon fresh chopped parsley
1 teaspoon fresh chopped sage
Simmer the neck and giblets in salted water for 20 minutes, then strain them and reserve the stock. Discard the neck, heart and gizzard, but chop up the liver for the stuffing.
Boil the potatoes until tender and can be pierced by a fork, then once they're cooled, cut into medium chunks.
Drop the salt pork or bacon into boiling water, and cook for five minutes. Then drain and dice it.
Mix the liver, potatoes, onion, pork and herbs together, and season well with salt and pepper before putting the stuffing into the cavity of the goose. Secure the cavity closed.
Put the goose in a roasting pan with about a cup of the reserved stock, cover with foil, and cook at 400ºF for 30 minutes.
Lower the oven temperature to 350ºF, then cook for 20 minutes per pound, basting at least twice and adding stock if the pan begins getting dry.
Remove the foil and cook for another 15 minutes to brown the skin.