Summary

Ingredients

• 1 goose, fresh, ready to cook
• 1 bag / s juniper berries
• 5 tablespoon salt
• Sauce thickener
• 0.5 liter ½ boiling water

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Instructions

1. This recipe is suitable for a whole goose or parts of goose. I recommend a fresh goose rather than frozen, although the latter is also possible.
2. The day before:
3. Wash the goose, pat dry. Thoroughly mash 1/2 a bag of juniper berries in a mortar. Add salt and continue pounding until the juniper berries are thoroughly mixed with the salt. It is important that the juniper berries are completely mashed. An exact quantity cannot be given for this seasoning mixture. It should be about half a half (juniper berries / salt).
4. Then coat the goose or the goose parts thickly with the seasoning mixture from ALL SIDES (with a whole goose also from the inside). Put the whole thing in a roaster, cover with cling film and leave to stand in the refrigerator for about 24 hours.
5. On the day of the meal:
6. Wash the goose THOROUGHLY! Place the goose or the goose parts in an open roaster or on the roasting tray in the preheated oven (210 ° - 220 °) on the lower rail. Add about 1/2 liter of boiling water.
7. Roasting time: 2 - 3 hours, depending on the size of the goose. For parts of goose, approx. 2 - 2 1/2 hours are sufficient.
8. A lot of fat now comes out of the goose when it is roasted. Skim this off and keep it. If the liquid has almost evaporated in the meantime, add boiling water again. The liquid must never evaporate completely, otherwise the gravy will burn!
9. After the first half of the roasting time, reduce the temperature to 190 ° - 200 °.
10. Approx. 10 minutes before the end of the roasting time, when the goose is nice and brown, brush the goose with salt water or beer and increase the temperature to 240 ° (only top heat!)
11. At the end of the roasting time, take the goose out of the oven, pour the roast juices into a saucepan and add a little water. Now the sauce should be tried to see whether it is still too hot. If this is the case, add water until the seasoning is right. Then tie the sauce with sauce thickeners. The sauce is just awesome!
12. Hints:
13. It is very important with this recipe that the fat that has escaped is skimmed off at regular intervals throughout the roast. A little fat always stays behind. BUT ONLY the FAT and NOT the gravy!
14. The easiest way to do this is to ask someone else for help who is holding the roaster or roasting tray a little crooked. The fat floats on the gravy and can then be easily skimmed off.
15. It may sound unbelievable, but besides the above mentioned spices, the goose is seasoned with NOTHING ELSE.
16. Goose fat is known to be a specialty. Therefore keep the skimmed fat. Lasts forever. This fat can be used to refine sauerkraut or red cabbage. You can use it to sear meat, etc. or just spread it on a piece of fresh bread, add salt and enjoy (if you can afford it in terms of calories)
17. It goes well with dumplings, spaetzle, boiled potatoes and red cabbage.
18. This recipe may sound very complicated when you first read it, but it definitely isn`t.