Whole goose and gutted approx. 3.5kg

In addition to the St. Martin's goose, the Christmas goose plays an important role. Before roasting, you should rinse the goose thoroughly inside and out and pat dry. Remove excess fat and innards. To give the goose an extra flavor, you can rub it with salt, pepper and spices of your choice. Traditional spices such as rosemary, thyme and marjoram go well. Stuff the goose with a tasty filling. Classic options include a mixture of apples and onions or bread dumplings. The stuffing keeps the goose juicy while roasting. Place the goose on a rack in a roasting pan and add some water or stock to the roasting pan to catch the resulting pan juices. The goose should be roasted in a preheated oven at a temperature of approximately 180°C (356°F). The exact cooking time depends on the weight of the goose. A rough rule of thumb is that the goose needs about 20 minutes per 500 grams. To ensure that the goose roasts evenly, you can occasionally baste it with the rendered fat from the roasting pan or cover it with aluminum foil if the skin becomes too dark. To make the goose nice and crispy, you can increase the heat at the end of the cooking time and let the goose brown again for about 10 minutes. Before carving, let the goose rest for a few minutes to allow the juices to settle.