1 (4 1/2-pound) goose
1 tablespoon salt, more for the bird
1 dash pepper
2 teaspoons dried thyme
2 medium apples, cored and quartered
1 small onion, cut lengthwise into 1/4-inch strips
For the Gravy:
2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 (14-ounce) can chicken broth
Salt, optional
Freshly ground black pepper, optional
1 teaspoon dried thyme, optional
Canned peaches, currant jelly, buttered Brussels sprouts, potato croquettes, for serving
Heat oven to 350 F. Wash and dry the goose, like you would a chicken or turkey. Sprinkle a dash of salt, the pepper, and thyme inside the cavity and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish. Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes. Let the goose rest for 5 minutes as you make the gravy. Make the Gravy: Mix 2 tablespoons of the pan drippings with 2 tablespoons flour in a small saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Add salt, pepper, and thyme, if using, to taste. Keep warm. Serve the goose and gravy with canned peach halves decorated with currant jelly (if you don't want to make currant jelly or can't find it prepared. Cranberry sauce is a fine substitute), buttered Brussels sprouts, potato croquettes (or mashed potatoes), and the cooked apples and onions.