Goose with apple and thyme stuffing

Name: Goose with apple and thyme stuffing
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 goose ready to cook (approx. 4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 0,9-1 kg Apples; 1-2 TEASPOONS creeping thyme; 1/2 l clear chicken stock (instant); 8-10 Tbsp Liqueur from apple, wheat grain, cinnamon and winter spices; 4 Onions; 2 medium-sized carrots; 1 (approx. 1.8 kg) medium red cabbage; 40-50 g clarified butter or lard; 200 ml dry red wine; 1/4 l apple juice; 1-2 Bay leaves; 4-5 Cloves; 4-5 Allspice seeds; 2 Star Anise; 150 g redcurrant jelly; 4-5 Tbsp Red wine vinegar; 7-10 Tbsp Sugar; 4-5 Tbsp dark sauce thickener; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley and thyme; 7-10 Tbsp kitchen yarn and small wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 goose ready to cook (approx. 4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
0,9-1 kg Apples
1-2 TEASPOONS creeping thyme
1/2 l clear chicken stock (instant)
8-10 Tbsp Liqueur from apple, wheat grain, cinnamon and winter spices
4 Onions
2 medium-sized carrots
1 (approx. 1.8 kg) medium red cabbage
40-50 g clarified butter or lard
200 ml dry red wine
1/4 l apple juice
1-2 Bay leaves
4-5 Cloves
4-5 Allspice seeds
2 Star Anise
150 g redcurrant jelly
4-5 Tbsp Red wine vinegar
7-10 Tbsp Sugar
4-5 Tbsp dark sauce thickener
5 TABLESPOONS Whipped cream
7-10 Tbsp Parsley and thyme
7-10 Tbsp kitchen yarn and small wooden skewers

Directions

1
Remove excess fat from the inside of the goose and wash the goose thoroughly inside and out. Wash the throat, stomach, heart and liver as well. Season the goose inside and out with salt and pepper. Wash and quarter the apples and cut out the core. Cut apple quarters roughly into pieces and mix with thyme. Fill the goose with apples and put them on wooden skewers. Tie the legs and wings together with kitchen string and place the goose breast side down in a large roasting pan or on the fat pan of the oven. Pour on approx. 1/8 litre of water and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 3 1/2-4 hours. In between pour on broth and coat the goose with apple brandy. Turn the goose after about half the roasting time. Peel and quarter 2 onions. Clean, wash and roughly cut the carrots into pieces. About 1 1/2 hours before the end of the cooking time, spread the vegetables, neck and offal except for the liver, around the goose and fry with it. Fry the liver for the last 20-30 minutes. Meanwhile clean and wash the red cabbage and cut into fine strips. Peel the rest of the onions and chop them coarsely. Heat clarified butter in a large pot, fry red cabbage and onions briefly. Pour on red wine and apple juice, add bay leaf, cloves, allspice and star anise and season with salt and pepper. Cover and cook for about 50 minutes. 10 minutes before the end of the cooking time stir in currant jelly and vinegar. Season red cabbage with salt, pepper and possibly some sugar. Keep the finished goose warm and pour the cooking stock through a sieve. Dissolve the roast with a little water and pour into the stock. Degrease the stock (approx. 200 ml fat), bring to the boil and pour in the sauce thickener while stirring. Bring the sauce to the boil again briefly, refine with cream and season with salt and pepper. Arrange the goose with the filling on the red cabbage and garnish with parsley and thyme as desired. Add sauce extra. Boiled potatoes taste good with it
2
Per portion (for 8 people) approx. 6250 kJ/ 1490 kcal. E: 43 g/ F: 118 g/ KH: 37 g
3
Tip: at least 350 g of fat can be accounted for (150 g from the abdominal cavity, 200 ml from degreasing the sauce). Neck and innards weigh approx. 470 g
4
nutritional values (minus 350 g goose fat):