Restaurant Ruc's Roast Goose With Sauerkraut

• 1 8-10 pound goose
• 2 tablespoons caraway seeds
• Coarse salt
• 2 cups water
• 2 pounds fresh sauerkraut, rinsed
• 1/2 pound bacon
• 1 medium onion
• 1 teaspoon caraway seeds
• 1 teaspoon sugar (optional)
• 1 teaspoon vinegar (optional)
• Coarse salt
• 1 tablespoon flour
• 1 cup chicken stock

1. Preheat oven to 450 degrees.
2. Spread the caraway seed and salt liberally over the goose and inside the cavity.
3. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water.
4. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
5. Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt.
6. Boil for 30 minutes and drain.
7. In a separate pan saute the onion with the bacon.
8. Add to the sauerkraut.
9. Season with sugar and vinegar to taste.
10. Cook for five more minutes.
11. Arrange goose on a serving dish and keep warm.
12. Pour the fat off the cooking juices in the roasting pan.
13. Stir in the flour, cook for a minute, then add the stock.
14. Bring to a boil, season and serve separately in a sauce boat.
15. Place the dumpling around the goose.
16. Serve the sauerkraut in a bowl.

goose, caraway seeds, salt, water, fresh sauerkraut, bacon, onion, caraway seeds, sugar, vinegar, salt, flour, chicken stock

Taken from cooking.nytimes.com/recipes/1578 (may not work)