Goose with Sauce

If you bought a frozen goose, keep in mind that it will take at least 12 hours, maybe even 15, to thaw at room temperature. As soon as possible, remove the giblets inside, if there are any. If you plan to use them for something like kaldoun, store them in the fridge. If not, we'll use them for the sauce, so let them thaw next to the goose.

Thoroughly dry the goose with kitchen paper towels. If you have the time and space in the fridge, salt the goose well both outside and inside and place it uncovered in the fridge. The skin will dry out, ensuring the crispiest skin. In any case, remember that the goose should be at room temperature when it goes into the oven, which means it should spend about 2-3 hours at room temperature before baking. If you wish, cut off the parson's nose or any long skin from the neck. You can also remove large fat segments from the abdominal cavity. But don't throw anything away (except maybe the parson's nose)!

Prepare a cutting board, we'll start a strong sauce under the goose. Place everything you removed from the goose earlier into a pan for further use. As soon as the fat starts to render, add chicken necks (a cheap but effective poultry flavor enhancer), quartered onions, even with the skin, and celery stalk. Do not salt the mixture, there will be enough salt on the goose, and you will season the sauce at the end. Roast until dark in places. Transfer to a large (larger than the goose) roasting pan. Add a little water to cover the bottom, but a column under a centimeter high is enough. Add fresh thyme and another halved apple.