Goose stuffed with potatoes

Boil the potatoes in salted water for 10 minutes, drain and Peel.

In a saucepan heat the butter and insaporitevi onion and chopped parsley.

Add the chopped potatoes and cook them quickly by moving the Pan from time to time.

Season with salt, pepper and a pinch of minced Rosemary.

Stuffed goose with this stuffing, sew the opening and linked the volatile with the white kitchen Twine.

Prick the skin with the prongs of a fork so that the grease run off during cooking.

Put the goose in the oven adagiandola on the grill with the chest facing down.

Cover it with aluminum foil.

Pour the water into the dripping Pan below.

Bake for one 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 crisp and turn the goose with the chest upwards.

Cook still an hour bathing every once in a while the bird with a little hot broth.

Trim away the fat from the liquid that is poured into the dripping pan and pour the rest into gravy boat.

Serve the sauce with sliced goose.

Accompanying wines: Trentino DOC Cabernet Franc, Tignanello Tuscany VdT, Regaleali Rosso Del Conte VdT.