Score the breast skin of the goose in a criss-cross pattern. Rub the meat inside and outside with the spices and the orange zest. Fill the peeled onion and chopped carrots into the bird’s cavity.
Preheat the oven to 250°C. Roast the goose at this temperature for 15 minutes, then turn off the oven. After ca. 50 minutes take out the goose from the oven, make a score with a sharp knife right next to the legs and allow the oven heat of 180°C to permeate throughout the body cavity of the goose in the next roasting phase of 30 minutes. This is how also the goose legs will get perfectly roasted, as they need a longer roasting time.
Meanwhile, bring ca. 1000 ml water with the brown gravy powder aboil and throw the chestnut slivers into it. You can add some red wine to it.
Take out the goose from the oven and leave it to rest and slowly cool down for 15-20 minutes. Then cut off the wings and the legs with a knife after having bent the joints backward to break them. Slice off the breast meat into slivers.
Serve with brown chestnut gravy and croquettes.