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, dry it, remove any loose fat, rub the inside vigorously with salt. Drain the chestnuts, peel the onions, wash the apples.
2. Dice the innards of the goose, chestnuts, onions, apples (1) and the bread roll. Season the ingredients with salt, pepper, marjoram and mugwort. Put the finished filling in the goose, seal with skewers and kitchen twine. Roast the goose on the grid of the drip pan for approx. 3.5 to 4 hours at 175 ° C.
3. Pour in the broth, pierce the skin at the base of the leg several times. While roasting, brush with the gravy at first, later with strongly salted water more often. Finally set the temperature for browning to 250 ° C.
4. Cut apples (2) into wedges, sauté in fat and sugar for approx. 5 minutes.
5. Keep the roasted goose warm, degrease and sift the stock, fill up with a little water. Bring to the boil with red wine and cream. Stir in the sauce thickener and season to taste.
6. Garnish the goose with the apple wedges on a platter.
7. Side dishes: apple and red cabbage, potato dumplings.