Goose Roast

Ingredients

• 4 kg pre-cooked goose (1 goose)
• Salt
• pepper (ground)
• 1 tbsp dried savory
• 2 Apples
• 4 onions
• 2 carrots
• 200 g celery root
• 1 parsley root
• 500 ml poultry stock
• 1 bay leaf
• 4 cloves
• 1 tsp peppercorns

Instructions

1. 1.

   Wash the inside and outside of the goose, pat dry, and season the cavity with salt, pepper, and savory. Wash and quarter the apples. Peel and quarter two onions. Place both in the goose and secure with wooden skewers. Season the exterior with salt and pepper as well. Position the goose breast-side down in a roasting pan or large Dutch oven, pour about 200 ml boiling water into it, and bake in a preheated oven at 200 °C (180 °C fan; gas setting 3) for approximately 30 minutes.

2. 2.

   Meanwhile, peel and roughly cube the remaining onions, carrots, celery root, and parsley root. Brown them in some rendered goose fat. Remove the goose and add the vegetables to the pot with a bit of stock. Add the spices, then place the goose breast-side up on top. Roast for about 2½ hours, basting the goose with its own juices regularly and adding more stock as needed.

3. 3.

   Remove the goose, set it aside warm, and strain the vegetables and gravy through a sieve. Deglaze and reduce if desired. Season with salt and pepper. Serve the goose on a platter, slice at the table, and accompany with the sauce.