Goose heart and liver
Rinse goose, pat well dry. Chop well drained chestnuts finely. Remove peel from apples, core, cut into narrow wedges. Cut heart and liver into cubes, melt butter in a frying pan, sauté heart and liver in it on 2 or possibly automatic heat 5 to 6. Soak bread rolls in water, then squeeze well. Mix chestnuts, apples, giblets, buns and egg yolks, season with salt and spices. Rub the inside of the goose with salt and fill it, then sew it up with cotton thread or possibly with wooden skewers, tie the legs together. Place on the grill with the breast side down. Add 1 to 2 cups of water to the fat pan, roast. Circuit: 180 to 200 °C , 1 . Sliding rack v. U, 160 to 180 °C , convection oven 150 to 180 min.
After 1 hour, turn the goose to the other side. During roasting, pierce the skin below the legs a few times with a needle to allow the fat to render out. After 2 hours of roasting, pour off the rendered fat into a large enough bowl. When the drippings brown, in the last half hour of roasting, pour a small amount of boiling water into the fat pan and sprinkle the goose with beer from time to time. 5 min before the end of the cooking time, brush the poultry with cold salted water to crisp the skin. Next, remove the goose and keep warm. Dissolve the roast stock with a roasting brush and a little bit of hot water, i
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