Pomeranian Roast Goose

Gut, rinse and dry the goose, then rub it inside and out with salt. Remove the skin from the apples, cut them into eighths and remove the core.

Mix the grated brown bread, raisins, a little salt and sugar with the apple slices. Loosely fill the belly cavity of the goose with it, close the opening with wooden skewers. Interlace the wings, tie the legs to the body with spaghetti.

Pour 1/2 liter of water into the roasting pan of the oven. Place the roasting pan in the preheated oven on the bottom rack. Place the goose on the roasting rack with the breast facing down. Place the roasting rack on the roasting pan. Roast the goose at 200 °C (gas mark 3), turn it to the other side after 1 h roasting time. Now continue roasting for about 1 1/2 to 2 h, depending on weight. In between, pierce the skin so that the fat seeps out. Lastly, brush a little salt water over the breast so that the skin is nice and crispy. Keep the goose warm on a roasting tray in the switched-off oven.

Pour the roast stock into a saucepan, pour a small amount of clear soup into the roasting pan and loosen the drippings. Loosen the seared fat from the edge of the pan with a brush, pour it into the saucepan as well. Skim off as much of the fat as possible, thicken the sauce with a little flour and season with salt and freshly ground pepper.

The goose is served with boiled potatoes and red cabbage.

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