Festive St. Martin's or Christmas goose

Ingredients for 8 servings:

• 10 liters of water
• 500 g salt
• 150 g sugar
• 1 stalk(s) cinnamon
• 2 tbsp pepper, ground black and white
• 1 tbsp coriander
• 5 bay leaves
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) mugwort
• ½ liter dry red wine
• 1 goose (approx. 4 – 5 kg)
• 3 apples, sour
• 1 orange(s)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 sprig(s) mugwort
• ½ liter apple juice, cloudy unsweetened
• 100 g honey
• 100 g apricot jam or jelly
• 3 onions

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 35 minutes

Bring water, salt, sugar, cinnamon stick, pepper, herbs, and red wine to a boil, then let cool. Let the goose marinate in the brine for 12 hours. It should be completely covered with the brine. Once this time has elapsed, remove the goose from the brine and dry thoroughly. Stuff the goose with the quartered apples (I always leave the skin on), onions, orange, and herbs, and secure the opening with roulade pins. Place the goose breast-up in the roasting pan, pour in 1 liter of the brine and 1/2 liter of apple juice, and roast in the oven at 180°C for 3-3.5 hours. Baste the goose with the cooking juices every 30 minutes and turn the goose over. Top up the liquid if necessary. Mix the honey and apricot jam and brush the goose with it at the end. Finish roasting for another 10-15 minutes at 200°C. Remove the goose from the oven and let it rest briefly, then carve it up. Note from the Chefkoch.de recipe editor regarding frequently asked questions in the comments: 1. You can use a fresh or frozen goose. Thaw frozen goose completely beforehand. 2. Roast the goose using top/bottom heat. 3. Roast the goose uncovered. 4. A basic recipe for a goose sauce can be found here: https://www.chefkoch.de/rezepte/3783851577108163/Meine-Sauce-fuer-die-Gans-Grundrezept.html