Goose with sauerkraut

In fact, such a recipe for cooking goose is not very complicated. Sauerkraut does not allow the goose to dry out, because it is a rather capricious bird.
As a result, you will get an incredibly juicy and very tasty goose with sauerkraut.
It is also very important to choose the right goose. It is desirable that it be a fresh bird that has not been frozen.
So, we cut the goose into small pieces, each of which will be a portion.
Goose fat is crushed.
Peeled onions are cut thinly into half rings.
Bacon cut into thin strips.
In the prepared baking dish, melt the chopped goose fat, and throw out the pork rinds.
Fry the pieces of goose in fat over high heat until a toasted crust appears.
We transfer the pieces of poultry to another container, and fry the onion and bacon in fat for about five minutes.
We put sauerkraut, juniper berries and pepper peas in the form where our fat remains.
We put pieces of goose on top, fill everything with two glasses of lightly salted water and bake in a preheated 170 degree oven for no more than 2.5 hours.
If necessary, during the cooking process, you can pour water into the mold.