Rinse and dry the goose inside and out. Cut off the neck and wing tips and reserve. Sprinkle the goose inside and out with garlic salt and paprika. Place on a rack in a roasting pan. Roast, uncovered, at 325 degrees for 1 hour or until golden brown and fat melts into the bottom of the pan.
Simmer the giblets, neck and wings tips in water to cover in a sauce pan to make a stock. Cook the celery, carrot and onion in hot oil in a medium skillet until tender and golden brown. Add 2 tablespoons of the flour to skillet and mix well. Add 1 cup stock and mix well. Add the rosemary, thyme, and salt. Stir the remaining 2 tablespoons flour into the sour cream. Stir into liquid in skillet.
Place the goose in a roasting pan. Pour the gravy and mushrooms over the goose. Roast, covered, for 2 hours longer or until tender. Makes 4 to 6 servings.
1 (5-to 8-pound) goose
garlic salt and paprika to taste
1 1/2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1/3 cup vegetable oil
1/4 cup flour
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
1 cup sour cream
1 (4-ounce) can mushrooms, drained