Ingredients:    

•       1    whole Goose (weighing 8-10lbs)
• 2 Tbs    Salt
• 2 Tbs    Black Pepper
• 1 Tbs    Mugwort
•       1    whole yellow onion, quartered
•       1    whole red apple, quartered

Directions:

Open the goose and remove any of the giblets, pads of fat, and extra skin. Rinse very well and pat dry with a paper towel.
Season the goose on the inside cavity with salt, pepper, and a dash of the mugwort. Stuff the cavity with the apple and onion. Season the outside with salt, pepper, and mugwort. Let sit for at least an hour but you can also season it the night before.
Preheat oven to 350F. Place the goose breast side down in a roasting pan with an elevated rack so this way the fat can drip off and bake for 50 min. After the 50 minutes flip the goose over so it sits breast side up and bake for another 50 min. The internal temp of the goose should reach 160F.
Let stand for 15 min before carving.

Gravy Instructions:

• 2 Tbs of goose fat drippings
• 3 Tbs of flour
• Chicken broth
• Salt and Pepper to taste

Directions:

In a small sauce pan mix the two tablespoons of fat and flour on low heat.
Make sure they are evenly mixed.
Mix in chicken broth until it has a thick consistency.
Add salt and pepper to taste.

As a dessert serve a Rum Raisin Baked Apple