Goose Stuffed With Potatoes

Preparation:

Preparation: Boil the potatoes in salted water for 10 minutes, drain and peel them. Heat the butter in a saucepan and season with the chopped onion and parsley. Add the potatoes into small pieces and let them brown quickly, moving the container from time to time. Season with salt, pepper and a pinch of chopped rosemary. Stuff the goose with this stuffing, sew up the opening and tie the bird with white kitchen string. Prick the skin with the tines of a fork so that the fat runs off during cooking. Place the goose in the oven, placing it on the grill with the breast facing downwards. Cover it with aluminum foil. Pour some water into the dripping pan below. Cook for an hour at 200 degrees. Continue for another hour by reducing the temperature to 180 degrees. At this point, remove the aluminum foil so that the skin becomes crunchy and turn the goose breast side up. Cook for another hour, wetting the bird every now and then with a little hot broth. Remove the fat from the liquid that has dripped into the dripping pan and pour the rest into the gravy boat. Serve the sauce with the sliced goose. Accompanying wines: Trentino Cabernet Franc DOC, Tignanello VdT Di Toscana, Regaleali Rosso Del Conte VdT Di Sicilia.