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time. Refrigerate broth if made in advance.
Pull off any large bits of fat from the goose and discard. Cut off wing tip to joint and discard. Wash goose very well, inside and out, under cool running water. Drain.
Mix remaining ingredients (including toasted hazelnuts) together. Stuff goose in neck and body cavities. Truss. Put goose, breast side up, on rack in pan. Using a fork, pierce the entire skin several times to allow fat to cook away. Put pan containing goose into oven. Put tap water into the bottom of the pan to a depth of 1/4 inch to keep dripping fat from burning as it begins to drip. Roast about 30 minutes per pound or until done. (About 3-4 1/4 hours depending on the size of the bird.) A meat thermometer should register 180-185 degrees when put into the thickest part of the bird.
Also the juices will run clear and not be pink. When cooked, cool slightly in pan and remove to serving platter. Discard most of the fat in the pan. Save about 2 tablespoons of the fat to make the gravy. Let the goose rest slightly before carving.
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