Christmas goose recipe: the most delicious roast goose in the world (video)

Goose out of the oven
For 4–6 people you need:
– 1 goose, 4–6 kg, with offal if possible – 1 bunch of soup greens – 2–3 bay leaves – salt, pepper – 1-2 bunch of mugwort, if desired – 1–2 tbsp cornstarch (potato or corn starch)
This is how it’s done:
1. Wash the innards of the goose, if any, and set aside. Feel the collarbone of the goose – it sits at the neck opening – with your fingers and with a sharp knife and surgical sensitivity expose it along the bone so far that it only hangs on the sternum and back skeleton. Break out the bone and set it aside.
2. Pre-cook the goose. To do this, place the bird in a suitable tray, a roasting pan or a saucepan. If the goose is lying flat, it is sufficient to fill the roaster or puree halfway with cold water. If the goose is standing vertically in the pot, it must at least be with the fleshy parts in the water, feet and rump can look out. Clean the soup greens, roughly cut into pieces and add to the cooking water with the bay leaves and the innards of the goose. Bring the goose to the boil, uncovered, turn down the heat and simmer it with the back down for 10 minutes and then for another 20 minutes with the chest down at a low simmer. Let the bird cool down overnight in the brew.
3. On the following day, take the goose out of the stock, let it drain briefly and dry it lightly with kitchen paper. Salt and pepper the goose vigorously inside and out. If you like, you can fill the goose’s belly with dry mugwort, which is available in bunches for Christmas.
4. Place the goose breast up on the oven shelf, place the juice pan underneath and slide it into the center of the cold oven. Set the oven to 120 degrees top and bottom heat and cook for about 4 hours.
5. Put the stock in a saucepan on the stove, largely skim off the goose fat and set aside in a jug. Bring the stock to the boil and reduce by about half over the next few hours, depending on the initial quantity; At the end there should be about ¾ liter of liquid left over. At the end, pour the brew through a sieve into a small saucepan, throw away the vegetables and small goose, keep the brew warm.
6. You now have many hours to do other things, such as: B. the side dishes or setting the table.
7. The goose is not served pink but braised completely; it is done when its meat begins to separate completely from the bones. If it is a good bird, the meat will still be juicy because of the low heat in the oven. Take out the goose, grate and juice pan, keep the bird warm.
8. Pour the contents of the juice pan into the saucepan with the reduced stock. Remove the floating goose fat again and set it aside in the jug with the lard that has already been skimmed off (it is the best fat for crispy fried potatoes).
9. Raise the furnace to the maximum temperature. Mix a strong, cold salt water solution of 1 tablespoon of salt with ¼ liter of water. Turn on the grill.
10. Put the goose on the bottom shelf in the hot oven and grill it breast down until it is brown, then turn and brown it breast up too. Brush the bird every 5 minutes with the cold salt water, which makes it crispy. Mix the cornstarch with a little cold water. Finally, bring the goose stock to the boil, thicken with a little starch to taste, season with salt and pepper and serve.