Oie à la choucroute

• 1 goose, jointed
• Goose or chicken fat
• 2 onions, chopped
• 2

In a large casserole fry the goose pieces in the fat for 30 minutes, turning frequently. Remove the goose and fry the onions. Add the choucroute, wine, stock, garlic, bayleaves, clove and juniper berries, and pop in the goose pieces. Stir well. Seal the casserole and cook in the oven at gas mark 5, 375°F (190°C), for 2 hours. Thirty minutes or so before serving, add the potatoes. Add more stock