John Myers
Roast Goose (Martin’s Goose)
The perfect roast goose (martin’s goose) recipe with a picture and simple step-by-step instructions.
- 4,5 kg Goose
- 2 piece Onions
- 1 tbsp Butter
- 2 piece Apples
- 150 g Pre-Cooked chestnuts
- 200 g Raisins
- 1 tbsp Brown sugar
- 200 g Yeast bread
- 1 tsp Marjoram
- 1 tsp Thyme
- 1 tsp Mugwort
- 3 piece Eggs
- 1 pinch Salt
- 1 pinch Pepper
- Peel the onions, cut into fine cubes and sauté in butter with a little salt. Quarter the apples, remove the core and cut the quarters into slices.
- Cut the chestnuts into small pieces. Add the apple slices, chestnuts, raisins and brown sugar to the onions and mix everything together.
- Toast (sweet yeast bread) and cut into cubes. Mix everything with the eggs, thyme, marjoram, mugwort, salt and pepper. Preheat the oven to 200 ° C.
- Wash the goose inside and out and pat dry. Remove giblets, if any. Cut away the neck, fat and rump. Put the filling in the goose, close the openings with toothpicks crosswise and fix the toothpicks with kitchen thread or twine.
- Peel the onion, cut into large cubes and place in the roaster. Season the goose on all sides with salt and pepper and place it on the onion bed with the breast side up.
- After 30 minutes, turn the goose and lower the temperature to 180 °. Pour 1/2 liter of water and put the goose back in the oven. Cook the goose at this temperature for another 2 hours, turning every 30 minutes. After 2 1/2 hours, check whether the goose is done. The meat on the wing should be easy to loosen with a fork. Enjoy your meal!
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