Summary

Ingredients

• 3 apples, sour
• 2 onions)
• 200 g chestnut (s), cooked (from the can)
• 2 packs dumplings (bread dumplings), dried, in a boiling bag
• pepper
• Thyme, dried
• Marjoram, dried
• 1 teaspoon mugwort
• 1 goose, 5-6 kg, ready to cook
• 500 ml milk
• 2 teaspoons meat stock
• 200 ml apple juice
• Sauce thickener, dark
• 2 tablespoon calvados
• 1 orange (s)

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Instructions

1. Peel and core the apples. Peel the onions and cut into small cubes like the apples. Fillet the orange and cut it into small cubes.
2. Drain, drain and quarter the chestnuts (if they are canned).
3. Mix 1/3 of the apples, half of the onions, the orange and the chestnuts with the bread dumpling bag contents in a bowl. Season the mixture with salt, pepper, thyme and marjoram. Pour the hot milk over it, stir in and let the filling swell for 5 minutes.
4. Preheat the oven to 200 degrees (convection 180 degrees).
5. Rinse the goose inside and out and pat dry. Remove fat from the abdominal cavity. Rub the goose inside and outside with salt, pepper and mugwort, fill with the dumpling mixture and stick. Place breast up in a large roasting pan, pour in 500 ml of hot water and put in the oven.
6. After 30 minutes, set the oven to 180 degrees (convection 160 degrees) and fry for another 2 1/2 hours, pouring the meat stock over it every 30 minutes. After 60 minutes of cooking, add the remaining apple and onion pieces to the roasting pan.
7. When the cooking time is over, remove the goose and keep it warm. Skim off the fat from the stock, pour the juices through a sieve into a saucepan. Stir in the meat stock, add apple juice. Bring to the boil and, if necessary, thicken with a sauce thickener. Season to taste with salt, pepper and calvados.
8. Remove the filling from the goose, carve the poultry.
9. We love to eat red cabbage with it.
10. This recipe is also great for making a duck.