Grandma's Roast Goose
For a small family, a whole goose is an unnecessarily large piece of meat. But if you portion it properly, one goose can provide several excellent dinners. We'll show you how to portion the goose and how to use each part.
Prep: 10 min
Cook: 2 h
Servings: 6
Method
01.
Wash and clean the young goose, remove the internal fat and place it on the bottom of the roasting pan. Spread the stalks of fresh home-grown marjoram over the fat.
02.
Salt the goose inside and out, and put the marjoram stalks inside as well.
03.
Place the goose in the roasting pan breast side down, add the marjoram and pour over hot water. Cover the pan and put it in an oven preheated to 200 °C.
04.
After half an hour, turn the goose, reduce the temperature to 180 °C and roast for another 30 minutes. Baste and spoon over the juices regularly, prick the fat pockets and skim off the rendered fat as needed.
05.
Then portion the goose, return it to the roasting pan and roast covered for another half hour.
06.
Uncover the pan and finish roasting, basting occasionally, until the skin is crisp.
07.
Serve with bread dumplings and cabbage.
