Christmas Goose

Summary

Ingredients

• 1 goose, 4 kg
• 1 can chestnut (s), 440 ml
• 4 small onion (s)
• 2 large apples, red (1)
• 1 large apple, red (2)
• 1 roll
• 1 teaspoon marjoram, dried
• 1 teaspoon mugwort
• 0.5 liter ½ broth, clear
• 2 tablespoon butter
• 1 tablespoon sugar
• 250 ml red wine
• 3 tablespoon whipped cream
• Sauce thickener
• salt and pepper

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Instructions

1. Wash the goose and pat dry. Remove any loose fat from the cavity. Rub the inside vigorously with salt. Peel the onions, wash the apples, and drain the chestnuts.
2. Dice the goose innards, chestnuts, onions, the 2 apples, and the bread roll. Season with salt, pepper, marjoram, and mugwort. Stuff the goose with this filling and seal the cavity with skewers and kitchen twine.
3. Place the goose breast-side up on a roasting pan grid. Roast in a preheated oven at 175°C (350°F) for 3.5 to 4 hours. After about 2 hours, pour in the broth and pierce the skin several times at the base of the legs. Brush the goose with pan juices every 20–30 minutes for the first 2 hours. Switch to brushing with strongly salted water more frequently for the remaining time. In the final 15–20 minutes, increase the oven temperature to 250°C (480°F) to brown the skin. The goose is done when the thickest part of the thigh reaches 74°C (165°F) internally.
4. Cut the remaining apple into wedges. In a pan over medium heat, melt the butter, add the sugar, and sauté the apple wedges for about 5 minutes until golden.
5. Remove the goose to a serving platter and keep warm. Pour off excess fat from the roasting pan. Strain the cooking liquid, add roughly equal amount of water, and bring to a boil over medium-high heat. Stir in the red wine and whipped cream, then add sauce thickener to reach desired consistency. Season with salt and pepper to taste.
6. Arrange the sautéed apple wedges around the goose on the platter.
7. Serve with apple and red cabbage, and potato dumplings as side dishes.