Wash the goose thoroughly (remove the neck and wing tips, but do not dispose of them), dry them and add plenty of salt inside and out. Peel the apples and cut into small pieces. Then stuff the goose with the apples and mugwort. Seal the openings of the goose with roulade needles (sewing up with kitchen thread is also possible).
Place the goose, neck and the cut wing tips in a sufficiently large, lockable roasting pan with the breast side down, pour about 1/2 l of water over the roast and place in the cold oven. Now set the fan to 180 ° C and cover the roast for 75 minutes (this is important!) So that the fat loosens. In between, the skin of the goose, especially on the legs, is pierced with a needle.
Leave the goose in the oven and let it cool overnight.
On the day of preparation:
Lose fat first. Set the temperature to 200 ° C circulating air. Cook open, without a lid, for 2.5 hours and let brown. The minute doesn`t matter either.
During the cooking time, pour liquid (frying stock or apple juice) every half hour and turn from time to time. There should now only be a little goose fat left that can be easily processed in the sauce.
For the last hour the goose is roasted breast up.
When the roast is done, the goose is cut up and kept warm until serving (goes well in the oven at 150 ° C, covered with aluminum foil).
The liquid in the roaster now becomes the basis for the sauce. Transfer the stock into a saucepan. The remains of meat can now be removed. Skim off the fat again. Pour apple juice, possibly. add some more water. Mash about a handful of apple and mugwort filling in the sauce and bring to the boil, then let simmer until serving.
It usually goes well with dumplings and red cabbage.
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