Golden roast Goose. Classic recipe of our grandmothers.

Ingredients:

Procedure:

1. Clean and rinse the goose with a little salt on the outside and inside
2. Season it and place it in a roasting tin
3. Pour a little water over the goose and roast it, covered, at a temperature of around 180 °C, until golden brown on both sides (pierce the fattier parts during roasting to ensure that the fat is well baked and pour the fat over the goose to prevent the meat from drying out); towards the end of the roasting process, remove the lid to achieve a crispy crust
4. Remove the roasted goose from the fat, carve it and keep it warm
5. Skim the fat from the fat, pour a little boiling water over the fat, boil briefly and then strain the fat
6. Finally, add some of the rendered fat (15 g per 1 portion of goose) and baste the individual portions of goose with the rendered fat, seasoning with salt if necessary.

Recommendation:

Serve variously prepared potatoes, bread or potato dumplings, cabbage and various types of vegetable salads as a side dish.