Wash goose and pat dry Goose: 1 tablespoon celery seed sprinkled and rubbed inside cavity ½ teaspoon salt sprinkled and rubbed inside cavity ½ to 1 apple cut in large chunks placed in cavity2 celery stalks cut in large chunks placed in cavity 1 teaspoon celery seed rubbed on outside goose
Broth: Add into crockpot and stir 3 cups beef stock ¼ cup dry red wine 1 package dry onion soup parboiled in 2 cups water to soften onion bits (add to crockpot) Place prepared goose in liquid, cover and cook on “low” 15 plus hours—until meat will fall from bone. Remove and de-bone goose and place meat in serving dish.
Gravy: Strain liquid from crockpot, thicken with base for gravy (flour and butter). Add a half can frozen orange juice, 3 plus tablespoons orange marmalade and cook for 15-20 min on medium burner. Pour over meat pieces and reheat in oven for short time.