Crispy St. Martin's Goose

Name: Crispy St. Martin's Goose
Cook time: 5 h
Total time: 5 h
Yield: 6
Ingredients: 1 ready-to-fry goose; 7-10 Tbsp (4-4.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 sour apples; 7-10 Tbsp (e.g. Elstar or Boskop); 1 potty Marjoram; 2 Carrots; 2 Onions; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 6

1 ready-to-fry goose
7-10 Tbsp (4-4.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 sour apples
7-10 Tbsp (e.g. Elstar or Boskop)
1 potty Marjoram
2 Carrots
2 Onions
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Cut off the neck of the goose. Cut the fat gland out of the rump and remove the yellow fat from the abdominal cavity. Wash the goose inside and out and pat dry.
2
Rub the goose inside and outside with salt and pepper. Wash, quarter and core the apples. Wash and chop the marjoram. Mix with the apples and place in the abdominal cavity.
3
Squeeze the abdominal opening with your fingers, close with skewers. Wrap yarn around skewers from top to bottom, crossing and tightening the yarn after each skewer. Knot at the bottom.
4
Remaining neck skin on the back of the goose. Tie both wings together with kitchen twine so that they lie against the body of the goose. Tie and knot the legs together in the same way. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
5
Peel carrots and onions and chop them coarsely. With the neck and 1⁄2 l water on the fat pan. Place the goose on a grid over the fat pan. Roast in the hot oven for 4-4 1⁄2 hours. Now and then prick the skin of the leg so that fat comes out.
6
Possibly add 1⁄8 l water to the fat pan. Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Mix 3 tbsp. water and 1 tsp. salt. Brush the goose 2x with the mixture about 15 minutes before the end of the roasting time.