A whole goose baked in the oven is a festive dish! The baked goose has always been a symbol of prosperity and home comfort.
- 1 goose carcass weighing 1.5-2 kg,
- 1 head of onion (large),
- 1 orange,
- 1 head of garlic
- 2-3 sprigs of fresh rosemary,
- 1 bunch fresh thyme
- 4-5 st. l. honey,
- 1 tbsp. dry white wine
- ground black pepper and salt to taste.
Rinse the goose, dry it, mix the salt and pepper and put it on the goose, stuff the carcass with chopped onion in half rings, a head of whole (unpeeled) garlic and an orange chopped into wedges. Add rosemary. Lubricate the carcass with honey, season with spices again, place in the duck with the belly to the top, sprinkle with thyme.
Close the roaster with a lid and send it to a preheated oven to 180 degrees for 30 minutes. Remove the lid and pour over the released juice over the whole goose, return to the oven to form a golden brown crust. Put the cooked bird on a dish.
Combine goose fat with wine, boil until evaporated and form a concentrated sauce - it can be served separately or poured onto the goose.
