Wash the goose inside and outside with cold water and salt the inside.
Place the washed apples, freed from the flower and stem, together with a few stalks of mugwort or marjoram and sew the opening shut with cotton thread.
Place the goose breast down either on the oven rack with the frying pan underneath or in the frying pan. Pour 1/4 l of boiling water over it and roast in the oven preheated to 200 degrees (convection oven 160 degrees, gas hob level 4 or 5)
After 1 hour, turn the goose, skim off the fat and add 1/4 L hot water. During the roasting time, pour over the frying stock at intervals.
Do not water in the last quarter of an hour of the total roasting time of up to 3 hours (depending on the size of the goose). To do this, brush the skin with cold salt water or cognac so that it becomes crispy.
Then remove the roasted goose and keep it warm.
Skim off the fat from the sauce, pour the frying stock through a sieve, mix some water with the cornstarch, thicken the sauce with it and season to taste.
Remove the twine from the goose. Serve the sauce separately with the goose.
TIP:
It goes well with raw potato dumplings and red cabbage.
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