👨‍🍳 Ohjeet

1. 1

   Preheat oven to 160°C (320°F).

   💡 Ammattilaisvinkit: Ensure the oven is fully preheated before placing the goose inside.
2. 2

   Rinse the goose inside and out and pat it dry thoroughly with paper towels.

   💡 Ammattilaisvinkit: Drying the goose well is crucial for achieving crispy skin.
3. 3

   In a small bowl, mix salt, pepper, caraway seeds, marjoram, and minced garlic.

   💡 Ammattilaisvinkit: This spice mix will form the primary flavor base for the goose.
4. 4

   Rub the spice mixture all over the goose, both inside and out.

   💡 Ammattilaisvinkit: Be generous with the seasoning to ensure flavor penetrates the meat.
5. 5

   Place the quartered onion and apple inside the goose cavity.

   💡 Ammattilaisvinkit: These aromatics will infuse the meat with subtle flavor as it roasts.
6. 6

   Place the goose in a large roasting pan. Add the water or broth to the bottom of the pan.

   💡 Ammattilaisvinkit: The liquid will help create steam, keeping the goose moist during cooking.
7. 7

   Cover the roasting pan tightly with aluminum foil.

   💡 Ammattilaisvinkit: Foil traps steam, aiding in tenderizing the meat.
8. 8

   Roast for 2 hours.

9. 9

   Remove the foil, increase oven temperature to 190°C (375°F), and roast for another 1 hour, or until the skin is golden brown and crispy, and the internal temperature reaches 80°C (175°F). Baste the goose with the pan juices every 15-20 minutes.

   💡 Ammattilaisvinkit: Basting helps to keep the skin moist and promotes even browning.
10. 10

    Let the goose rest for 15-20 minutes before carving.

    💡 Ammattilaisvinkit: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.