Christmas goose

Ingredients for 5 servings:

• 1 goose, 4 kg
• 1 can/n chestnuts, 440 ml
• 4 small onions
• 2 large apples, red (1)
• 1 large red apple (2)
• 1 roll
• 1 tsp marjoram, dried
• 1 tsp mugwort
• ½ liter broth, clear
• 2 tbsp butter
• 1 tbsp sugar
• 250 ml red wine
• 3 tbsp whipped cream
• Sauce thickener
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the goose, dry it, remove any loose fat, and rub it well with salt. Drain the chestnuts, peel the onions, and wash the apples. Dice the goose giblets, chestnuts, onions, apples (1), and the bread roll. Season the ingredients with salt, pepper, marjoram, and mugwort. Place the prepared stuffing into the goose and secure with skewers and kitchen string. Roast the goose on the grill of a roasting pan for about 3.5 to 4 hours at 175°C. Pour in the stock and pierce the skin several times at the base of the leg. During roasting, brush with the meat juices, then more frequently with heavily salted water. Finally, increase the temperature to 250°C to brown. Cut the apples (2) into wedges and sauté in fat and sugar for about 5 minutes. Keep the roasted goose warm, skim off the fat from the stock, sieve it through, and add a little water. Bring to a boil with the red wine and cream. Stir in the gravy thickener and season to taste. Serve the goose on a platter with the apple slices. Serve with apple and red cabbage and potato dumplings.