Herb Goose

For the herb goose, rinse the goose inside and out, then dry with kitchen roll. Season with salt and pepper.

Dice the white bread and put it in a bowl. Pour the hot milk over it.

Fry the bacon, add the onions and sauté until translucent. Mix the bacon onions with the soaked white bread. Season with pepper, salt, marjoram, thyme and the chopped parsley. Mix everything into a compact mass and stuff the goose with it. Press the stuffing with the back of your hand. Sew up with kitchen twine.

Rub the outside of the goose evenly with mugwort and marjoram. Pour some water into a roasting pan and brown the goose with a little liquid.

Roast in a heated oven at 200 degrees (gas stove level 3) for about 2 hours. During the cooking time, pour water a few times, turn the goose in between and finally degrease the sauce.

Allow the herb goose to rest a little longer, carve into pieces and serve with the stuffing.

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