Wash the goose briefly and dry well. Fasten the legs and wings to the body with a piece of string and salt the goose inside and out. If you want to fill it, put the filling inside and then sew it up.
Place the goose with its back down on the rack of the frying pan and slide it onto the lower rail in the oven. Cook at 210-225 degrees for about 2.5 to 3 hours. During the roasting, poke the goose under the wings and legs from time to time so that the fat can fry out better. Occasionally skim off the fat that collects in the frying pan.
As soon as the roasting is browning, add 1/8 l of hot water. When the water has evaporated, add another 1/8 l. 10 minutes before the end of the roasting time, brush the goose with salt water and turn the heat to the highest level so that the skin becomes crispy.
Place the roasted goose on a hot plate, pull out the threads and remove the filling. Then cut up the goose. Prepare the sauce from the roast set boiled with water and the mixed cornstarch in a saucepan on the stove.
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