Summary

Ingredients

• 1 goose (approx. 5 kg)
• 12 roll (s)
• 1 bunch parsley
• 5 onion (s)
• 4 apples
• 5 branch / s mugwort
• salt and pepper
• sugar
• 1 bunch soup vegetables
• 2 egg (s)
• 50 g butter
• some Milk
• 100 ml water
• 1 tablespoon salt

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Instructions

1. For the filling, cut the rolls into 1 x 1 cm cubes. Dice 2 - 3 onions and put everything in a bowl. Add the eggs, a little salt and a little milk, chop the parsley and then mix, the filling should be like dumpling dough.
2. Quarter the rest of the onions, wash and core the apples, clean and chop the soup vegetables. Then spread everything in the goose roaster on the floor.
3. Wash the goose thoroughly, season well inside and out with salt and pepper. Put the filling in the goose. Cover the opening with a wooden skewer and place the mugwort on the sticks. Tie the legs together with kitchen twine.
4. Place the goose in the roaster and place in the oven at 100 ° C. Fry for about 7 hours, piercing the skin from time to time so that the fat escapes.
5. Take the roaster out of the oven. Use the vegetables and the stock for the sauce.
6. Place the goose on a wire rack and place in the oven with a tray underneath. Fry for another 50 - 60 minutes at 175 ° C, brushing with salted water every 15 minutes (mix 100 ml of water with 1 tablespoon of salt). Serve with red cabbage and potato dumplings.