Remove neck and giblets from goose; cut off wing tips. Set giblets aside in refrigerator for Sauerkraut Stuffing. Set neck and wing tips aside for Goose Stock. Remove visible fat from goose cavities; chop fat finely.

In small saucepan over medium-low heat, cook fat with 2 tbsp/30 mL water until fat is fully rendered and water is evaporated (fat cracklings will be lightly browned and will no longer make a sputtering noise). Strain fat; set aside in refrigerator for Sauerkraut Stuffing.

Meanwhile, rinse goose; pat dry. Place in sink, breast side down. Bring 16 cups/4 L water to boil. Slowly pour a third of the boiling water over goose. Flip goose; pour remaining boiling water over breast. Drain; pat dry. Place on rack, breast side up; refrigerate, uncovered, overnight or for up to 2 days.

Goose Stock: Meanwhile, chop neck; cut each wing tip in half. Place in saucepan with 4 cups/1 L water. Bring to boil; skim off foam. Add onion, parsley, bay leaf, peppercorns, cloves, salt and thyme. Simmer over low heat, covered, for 2-1/2 hours. Strain, discarding solids; skim off fat.

Sauerkraut Stuffing: In large bowl, toss sauerkraut with bread. Finely dice reserved giblets; mix with salt and pepper.

In skillet over medium-high heat, heat 2 tbsp/30 mL of the rendered goose fat; sauté giblet mixture until lightly browned, 3 to 4 minutes. Add celery, onion, garlic, juniper berries and caraway seeds. Reduce heat to medium; fry, stirring often, until vegetables are soft, 8 to 10 minutes. Add wine; simmer, scraping up browned bits, for 1 minute. Scrape over sauerkraut mixture; mix well.

Pat goose cavities dry. Stuff back and neck cavities with Sauerkraut Stuffing; skewer or sew closed. Truss goose. With tip of sharp knife, prick skin over fatty parts of goose, avoiding thighs and sides of breast. Sprinkle salt and pepper all over. Place goose, breast side up, on rack in roasting pan.

Roast goose in 375°F/190°C convection or 400°F/200°C conventional oven for 30 minutes. Reduce heat to 350°F/180°C or 375°F/190°C respectively; roast for 20 minutes.

Pour off fat into heatproof bowl, reserving for another use. Reserving 1/4 cup/60 mL of the wine for the gravy, brush top of goose with some of the wine. Flip goose, back side up. Place bay leaves in pan. Roast, basting often with wine and pan juices, for 1-1/2 hours.

Flip goose, breast side up; baste with any remaining wine and pan juices. Roast, basting occasionally with pan juices, until legs move loosely in their joints, 30 to 60 minutes.

Increase heat to 400°F/200°C for convection or 425°F/220°C for conventional oven. Baste with pan juices; continue roasting until skin is nicely crisped, about 15 minutes. Transfer goose to warm serving platter; keeping warm, let rest for 15 minutes.

Meanwhile, skim off all but 2 tbsp/30 mL fat from pan. Sprinkle pan juices with flour. Over medium heat, cook, stirring, for 2 minutes. Gradually whisk in 2 cups/500 mL of the Goose Stock and reserved wine. Simmer until thickened, about 6 minutes.

Serve goose with Sauerkraut Stuffing and gravy.

Makes 8 servings.