Summary

Ingredients

• 1 large goose, 5 - 5.5 kg, with a neck and giblets
• 8 Printe (s), (Aachener Kräuterprinten), dried and crumbled
• 2 large onions, roughly diced
• 4 large apples (Boskoop), cut into wedges
• 500 g chestnuts, vacuum-sealed, cut into pieces
• 1 bunch thyme, (only the leaves), finely chopped
• 2 tablespoon mugwort, dried
• salt
• Pepper, black, freshly ground

For the sauce:

• Guts, (trimmed) neck and wing tips the goose
• 200 g soup veetables (celeriac, carrots and leeks)
• 1 large onion (s)
• 150 g chestnuts, vacuum-sealed, finely chopped
• 200 g Printe (n), (Aachener Kräuterprinten), finely crumbled
• 70 ml goose fat
• 500 ml stock (goose brat stock), defatted
• ml 1,500 malt beer
• 2 tablespoon thyme, chopped
• salt
• Pepper, black, freshly ground
• sugar

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Instructions

1. The goose (please pay attention to the quality, only a fresh free-range goose brings the real goose pleasure. Good free-range geese must be ordered in advance!), Wash and dry, if necessary pull the last feathers with the tweezers.
2. Rub the inside of the goose vigorously with salt, pepper and mugwort. Peel the onion and cut into coarse cubes, peel and core the apples and cut into pieces / wedges, crumble the herb rolls, wash and dry the thyme, pluck the leaves from the stems and chop. Mix the onion, apples, chestnuts, printen crumbs and thyme and stuff the goose with it. Sew up the goose, cut off the wing tips, fix the legs and wings to the goose with roulade needles.
3. Preheat the oven to 200 degrees.
4. Pour 300 ml of hot water into the roasting pan, season the goose with plenty of salt and pepper on the outside, place in the roasting pan and roast in the oven for 1 hour at 200 degrees, brushing with any fat in between. Turn the temperature down to 120 degrees and let the goose roast for another 4 - 4.5 hours while basting regularly, piercing the legs several times.
5. Take out the goose. Pour off the stock with fat and separate. Place the goose on a wire rack and return to the oven. Place the drip pan under the wire rack and fry the goose with the grill function at 180 degrees until crispy.
6. For the sauce, heat about 50 ml goose fat in a heavy pan, fry the neck, wing tips and the cleaned insides as well as a halved onion and the soup vegetables in them, pour the goose stock over them and simmer for 15 minutes.
7. Heat 2 tablespoons of goose fat in a saucepan, add the chopped chestnuts and the crumbled Printen and let them roast, pour the stock into the saucepan through a sieve, pour in 500 ml of malt beer and let it boil down, pour in another 500 ml of malt beer and reduce again. Add the last 500 ml together with the thyme and simmer. Season the sauce with salt and pepper and, if necessary, with a little sugar.
8. Place the crispy goose on a carving platter and carve it at the table, serve the sauce separately.
9. The sweet sauce goes perfectly with the strong goose meat. As a side dish, I like to serve potato dumplings, chestnut puree, red cabbage or fine Brussels sprouts and applesauce as well as the goose filling.
10. Processing leftovers: Remove the remaining meat from the carcass, cut into fine pieces or pass roughly through a meat grinder. Heat some of the remaining goose fat in a saucepan, add the pieces of meat, season with salt and pepper and pour into clean glasses while still hot. Simply delicious on Rhenish wholemeal bread.