This goose stays nice and juicy. The secret is that the goose simmer in the water pot for half an hour before it lands in the oven.
Simply put the goose in a saucepan and fill up with cold water. Chop the soup greens and onions, add the mace, black pepper and cloves. After simmering for 30 minutes, remove the goose, pour off the broth over a sieve and collect it, it is still needed. The contents of the sieve can be disposed of.
Rub the goose inside and outside with salt and freshly ground pepper and place in the roaster. Garnish with quartered apples, roughly chopped chestnuts and sprigs of thyme. Please don`t fill the goose. In this way, the heat can also reach the goose from the inside and it is well cooked from all sides.
Place the goose breast up in the oven and cook in the roaster for 4 hours at only 120 ° C. Please leave out the lid and add a pot of water. This ensures the right climate in the oven. Pour the broth over the goose every hour.
Let the broth cool down a bit and skim off the floating fat. Put the fat in small pots and let cool. There is a wonderful goose fat.
The broth should now be reduced so long that it can be used as a sauce. It takes about 3 hours to reduce, leaving a delicious sauce that must be seasoned with salt and then refined with a dash of cognac and / or rum. Thicken a little (either with a classic roux or more simply with a sauce thickener).
After the four-hour sauna session, switch the oven to the grill function (small to medium setting) and grill the goose for about 15 - 30 minutes on both sides until crispy. The goose is served with homemade dumplings and red cabbage.
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