1 (5-8 lb.) goose
Garlic salt
Paprika
1 1/2 stalks celery, chopped
1 carrot, chopped
1 1/4 tsp. salt
1 onion, chopped
4 tbsp. flour
1/2 tsp. rosemary
1/4 tsp. thyme
1 c. thick sour cream
1 (4 oz.) can button mushrooms

Wash goose inside and out. Cut off neck and wing tips. Dry goose with paper towel and season with garlic salt and paprika. Place on rack in shallow pan. Roast, uncovered, at 325 degrees for 1 hour or until browned and fat has cooked off. Meanwhile, simmer giblets, neck and wing tips in water to cover, with chipped celery, carrots, and 1 teaspoon salt.

Skim 3 tablespoons fat from goose; cook onion in fat until soft and yellow. Stir in 2 tablespoons flour, then blend in liquid from giblets; if necessary, add water to make 1 cup stock. Season with rosemary, thyme, and the remaining salt. Stir remaining 2 tablespoons flour into sour cream (this keeps it from curdling). Blend into gravy. Place goose in roasting pan; pour gravy and drained mushrooms over it. Cover and continue roasting another 2 hours. Serves 6.