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1. Pour boiling water over the goose
   with a fork prick all over the skin of the goose to let the fat drip out while roasting
2. rub with salt and pepper inside and out
3. stuff the 2 apples inside the cavity
4. fill the roasting tin with a cup of water  
5. place the goose, breast down, on a rack above the roasting tin
6. turn after 1 hour
7. baste from time to time and adding more water if needed
8. when ready take out and leave to rest for 15-20 minutes before carving 
   serve with Giblet gravy

Preheat oven.
Roasting: 
Small ( under 2.5kg/5lb )   190 C ( 375 F/ gas 5 )  for 45 minutes per kg/......(.20 minutes per lb ).
Large ( over 2.5 kg/5 lb )   180 C ( 350 F/ gas 4 )  for 55 minutes per kg/.....(.25 minutes per lb ).



Tip: The dripping of the goose can be saved in a jar and refrigerated, where it will keep for a few weeks. It makes delicious Gänseschmalz ( dripping ), adding flavor to some dishes, eg. Cassoulet, Red Cabbage,

Bon Appétit