Summary

Ingredients

• 10 liters water
• 500 g salt
• 150 grams sugar
• 1 stick cinnamon
• 2 tablespoon pepper, ground black and white
• 1 tablespoon coriander
• 5 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 1 branch / s mugwort
• 0.5 liter ½ red wine, dry
• 1 goose, (approx. 4 - 5 kg)
• 3 apples, sour
• 1 orange (s)
• 1 sprig thyme
• 1 sprig rosemary
• 1 branch / s mugwort
• 0.5 liter ½ apple juice, naturally cloudy, unsweetened
• 100 g honey
• 100 g apricot jam or jelly
• 3 onion (s)

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Instructions

1. Bring the water, salt, sugar, cinnamon stick, pepper, herbs and red wine to the boil and then let cool down again. Let the goose soak in the brine for 12 hours. It should be completely covered with the brine.
2. When the time is up, take the goose out of the brine and dry it well. Fill the goose with the quartered apples (I always leave the peel on), onions, orange and herbs and put the opening together with the roulade needles.
3. Place the goose breast up in the roasting pan, pour in 1 liter of the brine and 1/2 liter of apple juice and roast in the oven at 180 ° C for 3 - 3 1/2 hours. In between, pour the cooking juice over every 30 minutes and turn the goose. Top up with liquid if necessary.
4. Mix the honey and apricot jam and finally brush the goose with it. Roast for another 10-15 minutes at 200 ° C.
5. Take the goose out of the oven and let it rest briefly, only then cut it into pieces.
6. Note:
7. 1. You can use a fresh or frozen goose. Thaw frozen goose completely beforehand.
8. 2. The goose is roasted with top / bottom heat.
9. 3. The goose is roasted without a lid.