Remove the mostly wrapped entrails from the goose. Wash the goose, season with salt. Clean the innards (usually the stomach still has to be cleaned), finely chop or puree in a blender.
Wash the celery stalks and cut into fine slices. Peel the apple, remove the core and cut into pieces. Dice the toast slices. Take the chestnuts out of the vacuum packaging and roughly dice. Cut the onions into fine cubes.
Mix all ingredients in a large bowl. Season with plenty of thyme (3 tablespoon), salt and freshly ground pepper and stuff into the goose. Close the goose opening.
This is very easy with 3 or 4 roulade needles, over which you place kitchen thread in a zigzag, tighten like a laced corset or hiking boots and make a bow. Advantage: When the goose is done, you just remove the needles and then you can remove the thread without much fiddling. Salt the goose sparingly on the outside.
Roast the goose in the preheated oven at 220 ° for about 1 hour, then let it simmer for at least 7 hours at a low temperature of 80 °. The goose is tender as butter and stays juicy.
We put the goose in the tube about 1 hour before going to bed, after 1 hour we switch to low temperature. Whoever gets up first in the morning then turns off the oven. The goose then stays in the oven and you only bring it to heat up in the oven about 1/2 hour before eating, at about 180 °.
Get the fullness out of the goose and serve as a side dish, very delicious!
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