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1. Preheat the oven to 325°. Pull out all the loose fat from inside the goose and dice it into ½-inch chunks. In a small saucepan simmer the fat with a cup of water, covered, for about 20 minutes.
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2. Uncover the pan and boil the liquid completely away. The fat will then begin to sputter. Continue to cook until the sputtering stops. Strain the fat into a bowl and reserve. Discard the browned fat particles.
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3. Drain the sauerkraut, wash it well under cold running water, then, to reduce its sourness, soak it in cold water for 10 to 20 minutes. Squeeze it dry by the handful. Heat 6 tablespoons of the goose fat in a heavy 10-or 12-inch skillet and add the onions and sauerkraut.
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4. Stirring occasionally, cook uncovered for about 10 minutes. Transfer the sauerkraut mixture to a large mixing bowl. Add the apples, potato, ½ teaspoon salt, caraway seeds and a few grindings of pepper.
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5. Wash the goose inside and out with cold running water, pat it dry with paper towels and sprinkle the cavity generously with salt and a few grindings of pepper.
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6. Fill the goose with the sauerkraut stuffing, sew up the openings with needle and thread, and truss the legs with cord. Set the goose, breast up, on a rack in a large roasting pan.
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7. Cook it in the middle of the oven for 2 to 2½ hours, or 20 to 25 minutes a pound. With a bulb baster, occasionally remove the grease that drips into the pan. The goose is done when the juice from a punctured thigh runs pale yellow.
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8. Remove it to a serving platter and cut away the thread and cords. Transfer the stuffing to a serving dish. Let the goose rest on the platter for at least 15 minutes before carving it.
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