Wipe the goose with a damp cloth and rub the cavity with salt.
Prepare stuffing according to package direction,stuff cavity and secure the vent.
Rub the bird with about 1 tbl salt.
Turn the skin of the neck backward and secure on to the back.
Twist the wings back and skewer the thighs.
Prick the bird well with a fork, lay on rack in roasting pan.
Roast in hot oven 400' degrees F for 20 minutes.
Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender.
Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan.
Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour.
Add the liver to the broth and simmer for 30 minutes more.
Strain the broth, reserving it for the gravy, chop the liver and giblets.
Arrange the goose on heated platter.
removing the ties and skewers.
Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed.
Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes.