For the goose, first prepare the stuffing.
For the stuffing, finely dice the onions and sauté in hot butter. Mix in chopped parsley and pour over bread cubes.
Whisk milk with eggs and spices and mix well into the bread. Wash the goose well inside and out and pat dry with kitchen paper. Season inside and out with salt, pepper and marjoram.
Fill with the dumpling mixture and sew up the opening if necessary or tie with a string. Chop the wings like the neck into small pieces. Fill a large roasting pan with about 1 cm of water, add the wing and neck pieces and place the goose in the pan with the breast side down.
Place in preheated oven and roast at 165-175 °C for a total of approx. 3 hours. Turn the goose after approx. 40 minutes and baste it repeatedly with the gravy during roasting. If necessary, add a little water or soup repeatedly.
Prick fat geese several times with a needle after half the roasting time. About 30 minutes before the end of cooking, skim off the fat (use it to refine red cabbage!) and increase the temperature to 190-200 °C so that the goose gets a nice color. (The goose is done roasting when the leg meat feels soft when pressed with your thumb).
Then remove from the pan and keep warm. If the goose is not yet really crispy, you can – instead of keeping it warm – now put it on a rack, place a dripping cup underneath it and fry the skin again.
Preparation Tip:
If the goose is roasted unstuffed, the meat will cook faster and be more tender if you put a clean mineral water bottle into the cavity with the neck facing forward. In the case of very fat geese, it is advisable to remove the layer of fat from the interior, cut into small cubes and render into lard (excellent spread!).
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