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Preparing the goose (I assume it’s gutted already):
Remove the parson’s nose, the neck, and the “hands” (you’ll know what I mean)
Pierce the meat all over
Season the interior of the goose with salt (approx. 1 tsp per 1.25 kg), a mix of pepper and mugwort, and a lot of fresh rosemary and thyme
As far as possible, seal the goose’s bottom and top with its skin (use yarn or skewers)

Roasting the goose:
At 250° C in the oven, in two steps:
(1) 1.5 to 2 hours in an “oval earthenware cooking pot” (“Roemertopf”) (well, I guess any covered pot big enough to fit the goose will do, really) – put the goose on its back, cut off loose parts
(2) ½ hour open on the gridiron. Put a waterfilled pan underneath. Occasionally moisten the goose with saltwater, or with water from the pan. Turn the goose when it is brown.

Sauce:
Take some of the fat in the “Roemertopf”, mix with hot water, and reheat.

Other stuff: goose’s fat; “Rotkohl”
- goose’s fat: There’ll be lots of fat from the goose left over. Instead of throwing it away, conserve it and use it as a spread on bread – it’s delicious (or so many people think – the others …)
- “Rotkohl” (literally: red cabbage) is a fermented sort of cabbage that one can buy in any German supermarket, and in many gourmet stores around the world. It’s great with the goose – especially if you add a bit of the goose’s fat and red wine.

Serve with: potato dumplings