Crispy goose with marjoram apples

Name: Crispy goose with marjoram apples
Yield: 1
Ingredients: 1 goose ready to roast (4,5-5 kg); 7-10 Tbsp sel, poivre, 200 g de pain blanc; 1⁄2 waistband / potty marjoram; 3 medium-sized onions; 2 medium sized apples, 3 eggs; 1 medium-sized carrot; 1 glass (400 ml) Poultry stock; 2-3 TABLESPOONS Apple or quince jelly; 2 TABLESPOONS Flour; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1 goose ready to roast (4,5-5 kg)
7-10 Tbsp sel, poivre, 200 g de pain blanc
1⁄2 waistband / potty marjoram
3 medium-sized onions
2 medium sized apples, 3 eggs
1 medium-sized carrot
1 glass (400 ml) Poultry stock
2-3 TABLESPOONS Apple or quince jelly
2 TABLESPOONS Flour
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Remove offal and fat from the goose. Wash goose and offal, dab dry. Rub the inside of the goose with salt and pepper
2
Finely dice the bread. Wash and chop the marjoram. Peel and chop one onion. Peel, quarter, core and dice apples. Knead everything with eggs. Season with salt and pepper. Stuff and seal the goose with it. Tie legs and wings together
3
Place the goose on the grill with the fat pan underneath. Peel, wash and roughly chop the carrot. Quarter 2 onions. Place both with the offal in the fat pan. 1⁄4 l Pour on water. Fry in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) 3 1⁄4-3 1⁄2 for several hours. Add the stock and 1⁄4-1⁄2 l water gradually. Soak the goose more often. Remove offal after approx. 1 hour.
4
Brush the goose with strongly salted water 10-15 minutes before the end of the roasting time. Fry until crispy at high heat. Keep the goose warm. Sieve and degrease the stock. Stir in jelly. Stir flour and 5 tbsp. water until smooth. Stir into the stock, simmer for about 5 minutes and season to taste. Serve everything. Served with: red cabbage and duchess potatoes
5
Drink: strong red wine