Roast goose with carrots, zucchini and croquettes

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1 ready-to-cook goose (approx. 5 kg)
Salt
800 g Leeks
1,2 kg Carrots
4 slices Toast
1 glass (360 g net, vacuum packed) peeled, whole chestnuts
black pepper
1-2 TL ground cinnamon
1/2 TL ground cloves
1 kg Broccoli
50 g Almond flakes
1/2 Bund or 2 teaspoons of dried marjoram
150 ml Vegetable stock (Instant)
40 g Butter
1 glass (400 ml) Poultry stock
2-3 TL Starch
wooden sticks
kitchen yarn

240 minutes

light

1.: Remove fat from the goose's abdominal cavity . Wash the goose thoroughly, pat dry and rub the inside with salt. For the filling, clean the leek, cut lengthways, wash and cut into strips. Wash, peel and cut 300 g carrots into larger cubes. Debark and dice toast bread. Mix the vegetables, toast and chestnuts and season with salt, pepper, cinnamon and cloves. Fold goose bumps down at the neck opening and secure with wooden sticks. Stuff the goose, seal the belly opening with wooden sticks and kitchen twine. Tie clubs at the ends, wings under the back. Slide the oven's drip pan into the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas stove: level 3). Pour 250 ml of water. Put the grate on top. Rub the goose with salt, place on the grid and fry for 3-3 1/2 hours. Scoop the stock from the drip pan about every 20 minutes
2.: Wash and peel the rest of the carrots and cut diagonally into slices about 2 cm wide. Clean and wash broccoli and cut into florets. Peel and slice the stems. Roast the almonds in a pan without fat. Wash marjoram, pat dry, pluck leaves. Bring the vegetable stock to the boil 20 minutes before the end of the cooking time. Cover and cook the carrots for about 15 minutes, stirring several times. Put the broccoli in boiling salted water, cook for 10 minutes, drain on a sieve and return to the saucepan with the butter, warmhold. Add the marjoram to the carrots. Keep the vegetables warm in the pots on the switched off stove
3.: Switch off the stove. Pull out the drip pan from under the wire rack. Pour the gravy into a saucepan and degrease. Pour 400 ml stock into the drip pan, use it to dissolve the roasted substances, and pour into the pan. Add 150 ml of water and bring to the boil. Mix starch with 100 ml of water, bring the sauce to the boil and season with salt, pepper and cloves and simmer for 5 minutes. Serve the goose with vegetables and sauce. Croquettes are delicious
4.: Tip: mix 1 tbsp of the skimmed goose fat into the carrots

1 person approx.: