Roasted Goose – Basic Recipe

If the goose is frozen, defrost the day before preparation.

It is best to prepare the goose the night before. That is, it is washed thoroughly under cold running water and dried with a fresh, clean dishcloth and rubbed inside and out not too sparingly with salt. Leave to cool for one night.

A day later, the abdominal cavity is stuffed with apples, onion and mugwort and sewn shut. Later, place the goose in a “Genspfanna” and put it in the preheated oven (add water), where it must first steam for 1/2 to 3/4 hour at 250 °C with the lid closed.

Then turn the temperature down to 200 degrees and roast the “bird” until cooked and crispy within 3 to 4 hours. During the roasting time, the goose is always doused with the fat and a little water, alternately.

1/2 hour before serving, remove the goose from the sauce, place it on the roasting rack, brush it with beer and raise the temperature repeatedly to 250 °C . This way the goose will be nicely browned on all sides. If you like, you can then use a spoon to skim off the fat from the sauce that has escaped during the roasting process.

Traditions and tips:

In many families in Upper Franconia there is a roast goose only once a year and not on Saint Martin’s Day, but on Christmas Day or the evening before, Christmas Eve. Therefore then exactly

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