Buy all ingredients right below the recipe
Ingredients
- 1 goose
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp marjoram
Ingredients for the Stuffing
- 440g chestnuts
- 3 onions
- 2 apples
- 2 tsp marjoram
- 1 pinch salt
- 1 pinch pepper
For the Roasting Gravy
- 250ml red wine
- 3 tbsp whipping cream
- 1 tbsp flour
- 1 pinch salt
- 1 pinch salt
Preparation
- 1First, wash the goose, remove any loose fat, and rub with salt & pepper inside and out. Preheat the oven to 180°C (top/bottom heat).
- 2For the stuffing, cook the chestnuts, peel the onion, and core the apples. Then dice the goose giblets, onion, apples, and chestnuts. Season the ingredients with salt, pepper, and marjoram, then use them to stuff the goose and close the opening with toothpicks.
- 3Place the goose breast-side down in a roasting pan and roast in the oven at 180°C for 3.5 to 4 hours. After about 2 hours, prick below the thighs with a fork so that the fat can drain better.
- 4While the goose is in the oven, baste it initially with the roasting juices. Towards the end, baste with heavily salted water. For the last 10 to 15 minutes, increase the heat to 250°C to brown the goose nicely.
- 5Keep the finished goose warm and deglaze the roasting pan with hot water, then strain through a sieve into a pan, bring to a boil there, and deglaze with red wine. Afterwards, add the whipping cream and a little flour, and season with salt & pepper.
- 6Arrange the goose on a platter and serve with the gravy.
Tip
If you add bread cubes to your stuffing, it will have an even better taste.
