German cuisine · Meat & Kebab

Roast Goose

Festive goose stuffed with apple and chestnuts, slowly roasted for hours and served with dark gravy.

Ingredients · for 6 servings

• 1 goose (approx. 4.5 kg)
• 3 apples
• 250 g chestnuts (pre-cooked)
• 2 onions
• 2 tbsp dried mugwort
• 1 tsp marjoram
• 1 bunch soup vegetables
• 600 ml strong beef stock
• 200 ml red wine
• 2 tsp cornstarch
• Salt, pepper

Instructions

1. Wash the goose inside and out, pat very thoroughly dry, cut the loose fat out of the cavity and remove the wing tips; rub generously inside and out with salt, pepper, marjoram and mugwort.
2. Cut the apples into eighths, mix with the halved chestnuts and one roughly diced onion, stuff the goose with it and close the cavity with wooden skewers and kitchen twine.
3. Set the goose breast-side down on a rack over the drip pan, scatter the soup vegetables, the second onion and the wing tips underneath, pour in 500 ml water and roast at 150 °C for 3 hours.
4. Skim off the rendered fat every 45 min. and baste the goose with the pan juices; turn it after 2 hours so the breast faces up.
5. Switch to 220 °C for the last 20 min. and brush the skin twice with cold salt water, until it is evenly brown and crisp; then let the goose rest for 20 min.
6. Skim the fat from the pan juices, reduce with the red wine and stock uncovered for 15 min., strain through a sieve, thicken with the mixed cornstarch and serve the carved goose with the stuffing, red cabbage and dumplings.