Roast goose stuffed with potatoes

We take a carcass of a goose weighing 4-5 kg, gut it, removing fat, and wash it thoroughly, inside and out. We do not throw away the giblets, they will be useful to us! Preparing the filling. For her, you need to cook potatoes and mashed potatoes with milk and butter. Fry the bacon until crisp and transfer to a plate. On the remaining fat, fry the onion until brown. Mix everything, salt, pepper, add finely chopped sage and thyme.

Dry the goose thoroughly, you can wipe it with a napkin. From the inside, you need to rub a little lemon juice into the carcass, this will add some edge. We stuff the goose tightly with stuffing and tie the paws and wings with a harsh thread to keep the shape. Rub the outside with salt and pierce the skin with a fork. More often, so that the fat flows out freely.

Put the goose on a baking sheet or grill with the breast down and fry for 30 minutes at a temperature of 200 degrees. Then we reduce the temperature to 160 degrees and forget for 1.5-2 hours, depending on the weight. After half the time, the carcass is turned over and periodically watered with the heated fat. At the same time, we cook the broth from the giblets.

When the goose is ready, we put it on a dish, and pour the heated fat into a saucepan. Add 5-6 tablespoons of flour to thicken the sauce, pour in 0.5 liters of broth and bring to a boil, stirring. If it turned out too thick, add more broth. Salt, pepper, you can add spices. Filter, pour into a saucepan and serve together with the bird. Fried goose stuffed with potatoes is ready!