Roast goose grandma's style

Ingredients for 8 servings:

• 1 goose (4.5 – 6 kg)
• some salt
• 500 ml water, hot
• salt water
• 1 cornstarch, – 2 tbsp
• 2 tbsp water, cold for mixing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Briefly wash the goose and dry thoroughly. Secure the legs and wings to the body with string and salt the goose inside and out. If stuffing is desired, add the stuffing to the inside and then sew it shut. Place the goose back-down on the roasting pan rack and place it on the bottom shelf of the oven. Cook at 210-225 degrees Celsius for approximately 2.5 to 3 hours. During roasting, occasionally pierce the goose below the wings and legs to help the fat render. Skim off any fat that collects in the roasting pan. As soon as the juices begin to brown, add 1/8 liter of hot water. When the water has evaporated, add another 1/8 liter. 10 minutes before the end of the roasting time, brush the goose with salt water and increase the heat to the highest setting to crisp the skin. Place the roasted goose on a hot plate, pull out the strings, and remove the stuffing. Then carve the goose. In a saucepan on the stove, prepare the gravy by adding the roasting juices (which you’ve boiled with water) and the cornstarch.