Braised Goose with Sauerkraut

Preheat your oven to a high temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius. Rinse the goose under cold running water, focusing on the interior space to ensure thorough cleaning. Utilize a paring knife to create numerous holes across the goose, facilitating the release of fat during cooking. Position the goose breast-side up on a broiler pan or roasting rack, and loosely cover it with aluminum foil.

Proceed to bake the goose in the preheated oven for approximately one hour, or until it reaches a tender state. Remove the goose from the oven and permit it to cool down.

In a separate vessel, combine shredded potatoes, sauerkraut, applesauce, and brown sugar. Place the goose's remaining meat into this mixture in the slow-cooker. Cover the cooker with its lid and cook on HIGH for three to four hours.