Crispy goose with fine sauce

Name: Crispy goose with fine sauce
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: 6
Ingredients: 7 Onions; 6 Apples (e.g. Elstar); 5 twigs mugwort; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 goose ready to cook (4,5-4,7 kg); 1 collar Soup vegetables; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp ... and the sauce with currant jelly:; 1 glass (400 ml) Poultry stock; 1-2 TABLESPOONS Currant Jelly; 1 Bay leaf; 1 TEASPOON Peppercorns; 2 Cloves; 2 TABLESPOONS Cornstarch; 7-10 Tbsp salt, pepper; 7-10 Tbsp Disposable tea bags

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
525 mins

TOTAL TIME
525 mins

Ingredients

Servings: 6

7 Onions
6 Apples (e.g. Elstar)
5 twigs mugwort
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 goose ready to cook (4,5-4,7 kg)
1 collar Soup vegetables
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp ... and the sauce with currant jelly:
1 glass (400 ml) Poultry stock
1-2 TABLESPOONS Currant Jelly
1 Bay leaf
1 TEASPOON Peppercorns
2 Cloves
2 TABLESPOONS Cornstarch
7-10 Tbsp salt, pepper
7-10 Tbsp Disposable tea bags

Directions

1
For the filling, peel 4 onions and dice them coarsely. Wash 4 apples, quarter them, remove seeds and dice them coarsely. Wash the mugwort and shake dry. Mix apples, onions, 3 sprigs of mugwort, approx. 1 tsp salt, some pepper and 1⁄2 tsp sugar.
2
Wash the goose thoroughly inside and outside, dab dry. Season inside and outside with salt and pepper. Add the filling to the goose. Close the opening with a wooden skewer and wrap it with kitchen string. Tie the legs together.
3
Tie wings together on the back as desired.
4
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Peel 3 onions, cut into slices. Clean or peel and wash the soup vegetables. Cut vegetables into small pieces. Wash 2 apples, quarter and core them.
5
Mix everything with 2 sprigs of mugwort, salt and pepper and place in a fat pan or a large flat roasting pan. Place the goose on top. Fry in a hot oven for about 7 hours. Now and then prick the skin of the leg so that fat comes out.
6
Mix 100 ml water with 1 tablespoon salt. Remove goose with vegetables and apples from the oven; use vegetables with the roast stock for the sauce. Place the goose on a rack, put it in the oven and slide a fat pan underneath.
7
Switch up the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roast the goose for another 50-60 minutes, adding salt water every 15 minutes. Red cabbage and potato cookies are delicious with it.
8
For the sauce: Put the cooked vegetables, apples and roast stock through a sieve into a pot. Let it cool down a little.
9
Degrease the sauce with a ladle. Pour on the stock and 100 ml of water. Stir in jelly. Pour bay leaf, peppercorns and cloves into a disposable tea bag. Add to the sauce and simmer for about 10 minutes.
10
Remove tea bags. Stir starch with approx. 4 tbsp. water until smooth. Stir into the boiling sauce and simmer for about 2 minutes while stirring. Season to taste with salt and pepper.