|100 g||Soups Vegetables|
|0,125 l||Red wine|
Goose roast is served classically with red cabbage and potato dumplings. Rinse and dry the intestines. Remove the visible grease. Fold the wings in the joints, turn them on your back and tie them. Prick the skin on the underside of the wings several times. Season the goose roast from the inside and outside with pepper and salt. Put the herbs in the belly cave. Preheat baking oven to 200° C. Pour boiling water into a deep bowl. Sprinkle in a pinch of salt. Dice the vegetables and add to the soups with the offal. Place the goose roast on a grill with the breast facing up. Brush with melted butter. Put the grate on the middle rail and the tray with the vegetables under it. Fry for 60 to 70 minutes. Brush frequently with the escaped grease. Turn goose roast on the belly. Fry for 20 minutes and brush in. One more turn on your back. Stir some salt into a little cold water. Brush goose roast with it and brown for 10 minutes. Take out of the oven. Allow to rest for a few minutes before slicing. Dissolve stock with wine. Pour through a sieve into a pot. Skim off the fat and bring the sauce to the boil.