Stuffed goose (low temperature)

Ingredients for 4 servings:

• 1 goose, approx. 5 kg
• 3 stalk(s) Celery
• 1 large onion(s)
• 1 apple, sour
• 6 slices of toast
• 250 g chestnuts, fully cooked, vacuum-packed
• Liver(s), stomach, heart of the goose
• Thyme
• Salt
• pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 8 hours; Total time approx. 9 hours

Remove the goose’s innards, which are usually packaged. Rinse the goose and salt them. Clean the innards (the stomach usually needs to be cleaned first), finely chop them, or puree them in a blender. Wash the celery stalks and cut them into thin slices. Peel the apple, core it, and cut it into pieces. Dice the slices of toast. Remove the chestnuts from their vacuum-sealed packaging and roughly dice them. Finely dice the onions. Mix all ingredients in a large bowl. Season with plenty of thyme (3 tablespoons), salt, and freshly ground pepper, and stuff the goose. Close the goose’s mouth. This is easily done with three or four roulade pins. Place kitchen twine over them in a zigzag pattern, pull it tight like a laced corset or hiking boots, and tie a bow. Advantage: Once the goose is ready, you just remove the pins and can then remove the twine without much fiddling. Salt the goose sparingly on the outside. Roast the goose in a preheated oven at 220°C for about 1 hour, then braise at a low temperature of 80°C for at least 7 hours. The goose will be tender as butter and stay juicy. Place the goose in the oven about 1 hour before going to bed and then turn the temperature down to low after 1 hour. If you’re the first one up in the morning, turn the oven off. The goose will then stay in the oven and only need to be warmed up in the oven at about 180°C for about 1/2 hour before eating. Remove the stuffing from the goose and serve as a side dish; it’s delicious! Addition to the Chefkoch.de recipe edit on December 22, 2018, as it was repeatedly requested: – Place the goose on the grill, breast side up. Place the drippings pan underneath to catch any fat. – All temperatures are based on top/bottom heat, including the low temperature of 80°C. (You should use an oven thermometer to check whether this temperature is reached with the oven set accordingly. You can also use a meat thermometer for this purpose.) And another addition from December 25, 2022: The recipe for the goose sauce can be found here: https://www.chefkoch.de/rezepte/3783851577108163/Meine-Sauce-fuer-die-Gans-Grundrezept.html