3.Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
4.Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
5.Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
6.With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove
at 9:14 PM on Aug. 26, 2010