1 cup of honey.
1 cup of white vinegar.
Water, to cover the goose (about 4-6 quarts).
1 fresh goose (about 11 lb).
2 tablespoons of salt.
2 tablespoons of freshly ground black pepper.
2 bay leaves.
2 tablespoons of dried thyme.
2 tablespoons of dried rosemary.
4 garlic cloves.
1 small onion.
2 tablespoons of olive oil.
½ cup of flour.
3 cups of chicken stock.
Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.
Bring the liquid to the boil and add the raw goose to the pot.
Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the bird.
Remove the goose from the liquid and allow to cool at room temperature for about half an hour.
Preheat your oven to 325°F (160°C).
Prick the goose skin all around the carcass.
Season the cavity with half of the salt and pepper, add the herbs, onion and garlic.
Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
Preheat a heavy roasting pan for 10 minutes.
Place the goose, breast-side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 90 minutes.
Turn the goose breast-side up and roast, basting it with pan juices and skimming the fat, for 120 minutes more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165°F (73°C).
Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil.
Skim off all but ¼ cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly.
Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes.
Season with salt and pepper and strain the gravy into a heated sauce boat.