My Christmas goose with minced meat stuffing

Ingredients for 10 servings:

• 1 goose (approx. 5 kg)
• 1 ½ kg minced meat, mixed
• 2 bunch spring onions, finely chopped
• 6 carrots, sliced
• 3 eggs
• 3 rolls, soaked
• 1 jar chicken stock
• salt and pepper
• n. B. Sauce thickener
• possibly sauce powder
• Paprika powder
• some garlic
• Herbs of your choice
• e.g. butter or honey or beer

Instructions

Working time approx. 3 minutes; Total time approx. 3 minutes

Wash the goose and rub it inside and out with salt and pepper. Mix the minced meat with finely chopped spring onions, shredded carrots, salt, pepper, paprika, eggs, garlic, herbs, and soaked bread rolls, and season to taste. Stuff the goose tightly. Gather the neck and rump together with toothpicks and tie with string. Tie the wings to the body and tie as well. Pierce the goose all over with a skewer (so the fat can drain off later). Preheat the oven to 175°C (top/bottom heat). Place the goose breast-side up on the oven rack and place a container underneath to catch the fat and drippings. Brush with butter (or honey, the cooking juices, or beer) every 15-30 minutes. After about 3 hours, turn the goose over, pierce it again, and cook for another 3 hours, basting every 15-30 minutes. Skim the fat from the container below frequently. After about 3 hours, turn the goose over again and increase the temperature (about 190°C), being careful not to burn it. Continue basting, and when it’s nice and crispy and cooked through, turn off the oven. Remove the bottom of the container, skim off the fat, and fill with chicken stock, seasoning, and thickening (for a thickener). If the flavor of the sauce is too weak, you can stir in ready-made sauce.