Baked goose

Pour enough water into a large pot to fully submerge the goose later. Put the water on the fire, add salt, and boil a couple of onions, a carrot, two celery stalks, several sprigs of thyme and rosemary, two bay leaves, a head of garlic, a tomato, half a bottle of white vinegar or white wine, a bunch of parsley stems, about ten cilantro roots, a handful of peppercorns, and generally all the spices you have at home.

Boil the broth for about twenty minutes, then add the goose, wait for the water to boil again, and simmer for half an hour. Turn off the heat and keep it in the water for another hour or two.

Then take out the goose, dry it with paper towels, and coat it with a mixture of olive oil, thyme, rosemary, garlic, balsamic vinegar, salt, allspice, and lemon zest. Wrap the goose in plastic wrap and refrigerate overnight.

Two hours before eating, preheat the oven to 200 degrees, stuff the goose with a mixture of cranberries and apples sautéed in butter with sugar, salt, and spices (cinnamon, ginger, etc.). Place the goose (after removing the film) in the oven for twenty minutes. Then reduce the heat to 150 degrees and roast the goose for another hour.

Then set the fire to 220 degrees and fry for another fifteen minutes.