The giblets than really take the fat from the chamois. Use the flomen for the red cabbage. Clean the giblets, rinse them and put them to cool. Rinse the goose properly inside and out and dry with kitchen towel. Season inside and out with pepper and salt.
Coarsely chop the apricots and dried plums, peel and finely dice the onions, dice the bacon and goose liver. Fry the bacon cubes in butter until translucent, then add the onion cubes and fry. Chop the parsley, mix it with the onions and remove from the stove. Add the dried fruits and the goose liver cubes. Pluck the thyme and rosemary from the stems, chop finely and stir into the filling with the pine nuts. Season everything with salt and pepper. Fill in the goose, pin it with a toothpick and close it with the meat thread like a lace-up shoe.
Put the goose with the back on the juice pan of the oven. Chop the remaining giblets a tiny bit. Clean, rinse and coarsely chop the greens. Place giblets and greens around goose. Add 1 cup of hot tap water. Roast the goose in a heated oven at 200 degrees Celsius(gas 3) on the lowest rack for 2 1/2 to 3 hours, basting frequently. When roasting starts, gradually add a little tap water. In the last 45 min turn up the heat to 225 degrees Celsius(gas).
Remove the goose from the juice pan h
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