|Goose giblets||1 , cooked in salted water|
|Cooked potato||1 1⁄2 Pound|
|Chopped onion||1 Medium|
|Diced salt bacon||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped sage||1 Teaspoon|
Mix all the stuffing ingredients together and season very highly, then put it into the body of the bird and secure the vent.
Put the bird into a roasting pan with 1 cup of the goose giblet stock.
Cover the bird with foil and roast in a hot oven (400Â° F. electric; gas regulo 5) for the first half-hour, then lower the heat to 350Â° F. electric; gas regulo 4 and cook for 20 minutes to the pound.
Baste at least twice during the cooking and add another cup of stock if it is running dry.
Remove the foil for the last 15 minutes to allow the skin to crisp up.