Traditional German Roasted Goose
The bird
The filling
The Bird
  1. Check and clean the outside and inside of the bird and remove any giblets.
  2. Rub the bird with salt from outside and inside.
  3. Stuff the inside of the goose with bread roll mixture. Make sure that you sew shut the opening of a goose.
  4. Place the bird in the cold oven on a wire rack breast down. In this way the fat will drain into the tray below. Turn the oven to 160 degrees and set the timer for 45 minutes.
  5. After this time remove the fat (keept it!) from the tray and pour 1 glas of water into it. Let the bird roast for another 45-50minutes and repeat the process another 2 times. Keep the fat with juice in the freezer. (The tray in the oven will contain fat only when you remove it after first 45minutes of roasting. The next two times the goose will give up the juices as well)
  6. After 3 hours turn the bird up side down and roast it another 1,5h. 15 minutes before taking out the bird brush the skin with very cold water – for the skin to be shiny and crispy.
  7. Remove the bird from the oven, take out the filling and make sure there are no threads.
The Sauce
  1. Take out the fat with the juice from the freezer and separate fat from juice.
  2. Place the juice in the casserole, add cherry juice and cranberries and thicken it (for example with butter and flour mixture).
  3. Season it with salt, pepper and sugar.
  4. Serve the bird with red apple cabbage and potato dumplings.
The Filling
  1. Cut the bread rolls into small cubes.
  2. In the large bowl mix the bread rolls, eggs chive and milk. Season with salt and pepper.