Christmas Goose À La Mama with Pre-cooking

Summary

Ingredients

• 1 goose, approx. 6 kg
• 1 bunch mugwort
• 2 apples
• 1 bunch soup greens
• 1 large onion (s)
• salt
• roux

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Instructions

1. If using a frozen goose, thaw overnight (approximately 12 hours).
2. Halve the apples. Peel and halve the onions. From the soup greens, clean the carrots, leek, and celery and cut into large pieces.
3. Remove the giblets from the goose and set aside. Remove the large fat reserves from the back of the goose and render into goose fat (optional).
4. Rub the goose inside and out with salt. Stuff the cavity with alternating pieces of onion and apple, placing the mugwort bunch in the center. Seal with roulade needles or sew closed.
5. Place the goose breast side up in a roasting pan. Add the prepared root vegetables, neck, stomach, and heart from the giblets (reserve the liver for other uses).
6. Fill the roasting pan with water so the goose is covered as much as possible without boiling over. Cover with the lid, bring to a boil over medium-high heat, then reduce to low heat and simmer for 1 hour 30 minutes.
7. Remove from heat and allow the goose to cool to room temperature. Transfer the goose breast side up to the roasting pan lid. Allow the broth to cool as well. Cover and refrigerate overnight. The fat will solidify on top and can be easily removed, or skim it off if preferred.
8. Remove 2 liters of broth to use for the sauce. The remaining broth can be used to make noodle soup with the reserved giblets and neck, or frozen for later use.
9. Preheat the oven to 100°C (212°F). Place the roasting pan lid containing the goose on a rack positioned at the lowest level of the oven. Pour approximately 1 liter of the reserved stock over the goose. Roast for 5 hours, basting with the pan juices every 30 minutes.
10. After 5 hours, increase the oven temperature to 180°C (356°F) with convection and grill settings. Continue roasting until the skin is crispy, 15 to 30 minutes, watching closely to prevent burning. Carve the goose into serving pieces. Verify the internal temperature has reached 74°C (165°F).
11. Prepare the sauce by thickening the reserved 2 liters of broth with roux to reach desired consistency. Season with salt to taste. Add pan drippings from the roasting pan if desired.
12. Serve the goose with raw dumplings and red cabbage.