Classic Goose

COOK TIME
330 mins

TOTAL TIME
330 mins

Ingredients

Directions

1. 1

   For the filling, peel and chop the onions. Wash, quarter, core and cut apples into pieces. Strip mugwort leaves from the stems. Mix with onions, apples, raisins, breadcrumbs, 1 tsp salt and pepper.

2. 2

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Remove any offal from the goose. Wash the inside and outside of the goose thoroughly and pat dry. Season inside and outside with salt and pepper.

3. 3

   Add the stuffing to the goose. Tie the legs together with kitchen twine as desired.

4. 4

   Place the goose on the oven rack with the breast facing upwards. 1⁄2 Pour l water onto a fat pan (deep baking tray; approx. 32 x 39 cm). Push the rack with the goose onto the middle rail of the oven. Push the fat pan under the rack.

5. 5

   Roast the goose in a hot oven for about 5 hours. Now and then prick the skin of the leg so that fat comes out. If available, after approx. 3 1⁄2 hours, place the offal on the fat pan.

6. 6

   About 30 minutes before the end of the cooking time, remove the fat pan from the oven (slide another tray under the grill) and use the frying stock for the sauce (see right side). Increase the oven temperature (electric oven: 225 °C/circulating air: 200 °C/gas: see

7. 7

   manufacturer). Dissolve 1 teaspoon salt in 3 tablespoons of water. Brush the goose twice with it about 15 minutes before the end of the cooking time. Take the goose out, carve and serve.

Nutrition Facts

KCAL
980 kcal

CARBS
41 g

FATS
65 g

PROTEINS
45 g