Perfect Spiced Roast Goose

Step 1: For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently. Cool mixture to room temperature. Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat. Refrigerate for 5 hours turning several times.

Step 2: After 5 hours of refrigeration time discard marinade, sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).

Step 3: Rub the outside of the goose with vegetable oil (1/4 cup oil should do if not use more).

Step 4: Place goose on a shallow roasting pan.

Step 5: Preheat oven to 325 degrees F.

Step 6: In a small cup or bowl combine the cinnamon with garlic powder and anise seed; rub spice mixture all over the outside of the goose. Bake uncovered for 30 minutes.

Step 7: Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half. Remove the goose from oven and baste the goose generously with honey mixture.

Step 8: Sprinkle lightly with salt.

Step 9: Return to oven and bake uncovered for another 30 minutes.

Step 10: Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).

Step 11: Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).

Step 12: FOR THE GRAVY; strain pan juices, then skim and discard any fat.

Step 13: In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.

Step 14: Serve the gravy with the goose. Delicious!