Christmas goose according to Isa

Ingredients for 6 servings:

• 4 ½ kg goose
• 1 bunch of mugwort
• 1 soup vegetables
• 6 apples
• 500 ml chicken stock
• 3 tbsp salt
• pepper
• 3 onions

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 45 minutes

December 23rd: Wash the goose and pat dry. Rub it inside and out with salt. Roughly chop the vegetables, quarter the apples and onions, and season with salt and pepper. Fill the goose with half of the mixture and half of the mugwort and secure it with toothpicks. Place the goose breast-down (!) on a roasting pan and spread the other half of the vegetable-apple mixture and mugwort all around. Pour in the stock and place everything in a cold oven. Set the oven to 120 degrees Celsius (250 degrees Fahrenheit) and roast the goose gently for at least 4 hours. When the breast is tender, remove the goose and let it cool. Strain the resulting sauce through a sieve into a pot. We eat the collected vegetables as is. You can also puree them into the sauce, but this will overpower the celery flavor. December 24th: One hour before eating, return the goose to the oven at 120 degrees Celsius (250 degrees Fahrenheit). This time, breast-side up. Trim the fat from the sauce, season to taste, and thicken if necessary. Heat the sauce in a pan. 10 minutes before the end of cooking, preheat the oven to 180 degrees Celsius and brush the goose with salted water.