John Myers
Ingredients for 4 servings:
- 1 goose, fresh or frozen, approx. 4 kg
- 50 g sea salt, coarse
- 250 ml water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 10 minutes
Roast goose for the lazy
It doesn’t matter if the goose is ready to cook, fresh or frozen (thawed), or if it’s already cooked, the giblets are removed; they aren’t needed and can be used for other purposes. The goose is deliberately left unstuffed so as not to distort its wonderful flavor. Preheat the oven to 160°C (top/bottom heat). Tie the goose’s legs tightly together and rub the goose with coarse sea salt. Add the remaining salt to a baking tray and fill with water. The amount depends on the size of the goose and the baking tray, about the thickness of a finger. Then place it in the preheated oven for about 4 hours. Baste the goose with the water in the baking tray every 45-60 minutes. Add a little more water if necessary. Remove the goose from the oven, let it rest for 5 minutes, and then carve. Meanwhile, remove the fat from the sauce (save it for another use!) and season the sauce to taste. Serve the goose with the sauce. Potato dumplings in any variety are delicious with this dish, and vegetables like creamed savoy cabbage or red cabbage are a good addition. A good red wine is also a must.
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