Summary

Ingredients

• 4 kg goose
• 2 apples (Boskop), coarse cubes
• 1 onion (s), coarse cubes
• mugwort
• 800 ml stock, (goose stock)
• 2 teaspoons cornstarch, (Gustin)
• salt
• pepper
• marjoram

For decoration:

• Orange (n) slices
• thyme

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Instructions

1. Salt and pepper the goose inside and out.
2. Mix the apple and onion cubes with the mugwort and fill the goose with it, sew up the opening, prick the goose several times with a fork and roast it on the lower grid over a juice pan for 30 minutes in the preheated to 220 ° C.
3. Then pour 500ml of hot water into the juice pan, after another 30 minutes reduce the heat to 180 ° C and continue cooking for 2.5 hours, often scooping up
4. Brush the goose with a concentrated salt water solution 30 minutes before the end of the cooking time so that the skin becomes crispy. Keep the goose warm.
5. Boil the stock with the goose stock, degrease using a fat separator trick and thicken the sauce with Gustin and season with salt, pepper and marjoram to taste.
6. As side dishes: red cabbage with cranberries or Brussels sprouts with chestnuts, potatoes or potato biscuits.