Summary

Ingredients

• 200 g white bread
• 250 ml milk
• 2 egg (s)
• salt and pepper
• some parsley
• 200 g apples
• 1 goose, ready to cook, approx. 4 kg
• 1 onion (s)
• 1 teaspoon tomato paste
• 800 ml poultry stock
• 2 tablespoon cornstarch
• some marjoram
• 500 ml water

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Instructions

1. Dice the bread. Mix with milk and eggs and season to taste. Chop the herbs and dice the apples.
2. Remove the offal and fat from the goose. Dice the liver.
3. Mix the diced white bread, milk, eggs, apples, liver and herbs together. Now season the goose, fill it with the mixture and seal it.
4. Put the goose on a dripping pan. Place the remaining giblets around the goose and pour 500 ml of water.
5. Fry in a preheated oven at 180 ° C for approx. 2.5 to 3 hours. Baste with frying fat over and over again.
6. At the end of the roasting time, remove the innards. Dice the onion and sweat in a little goose fat in a saucepan. Mix in the tomato paste and then deglaze with the poultry stock. Add the innards and simmer for about 30 minutes. Sieve the stock and tie as needed. Season again to taste.
7. Now serve the goose. Red cabbage goes well with it.
8. Tip: You can also garnish the goose with caramelized apples.