Goose with apple-speculoose-stuffing

Name: Goose with apple-speculoose-stuffing
Cook time: 7 h 45 min
Total time: 7 h 45 min
Yield: 6
Ingredients: 1 goose ready to cook (approx. 5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Onions; 6 Apples; 100 g Speculoos; 3 TABLESPOONS dried mugwort; 2 stem(s) fresh marjoram; 4 Carrots; 400 ml Poultry stock (glass); 2 TABLESPOONS Cornstarch; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Roasted for hours at low heat, the goose is tenderer than ever. For delicious crispy skin, the oven is only turned up at the end

COOK TIME
465 mins

TOTAL TIME
465 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Onions
6 Apples
100 g Speculoos
3 TABLESPOONS dried mugwort
2 stem(s) fresh marjoram
4 Carrots
400 ml Poultry stock (glass)
2 TABLESPOONS Cornstarch
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose inside and outside, dab dry. Remove fat from the abdominal cavity. Season goose inside and outside with salt and pepper.
2
For the filling, peel 2 onions and chop them coarsely. Wash, quarter, core and cut the apples into slices. Crumble the speculoos. Mix with apples, onions and 2 tbsp. mugwort. Season with salt and pepper. Fill the mixture into the goose and press it on. Close the opening with skewers and tie up with kitchen string. Tie wings together with kitchen string.
3
Put the goose on the fat pan. Roast in the preheated oven (electric cooker: 100 °C/circulating air and gas: see manufacturer) for approx. 7 hours. Now and then prick the skin of the leg so that fat comes out.
4
Peel and quarter 4 onions. Peel, wash and cut the carrots into large pieces. After half the frying time, spread onions, carrots and 1 tbsp. mugwort around the goose. About 30 minutes later 1⁄2 pour on l hot water.
5
Dissolve 1 tablespoon of salt in 100 ml water. Put the goose on a grill. Pour stock from the fat pan through a sieve into a pot, leaving the vegetables on the fat pan. Let the stock cool down a little. Turn up the oven temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place the goose on the grid in the oven. Slide the fat pan with vegetables underneath. Roast the goose for approx. 1 hour, adding salt water every 15 minutes.
6
For the sauce, degrease the roast stock. Add chicken stock and 100 ml water, bring to the boil. Stir starch and 5-6 tbsp water until smooth. Stir into the stock and simmer for about 1 minute. Season sauce with salt and pepper. Serve everything. Red cabbage and gnocchi are delicious with it.
7
TIP - There you go: Defrosting frozen goose Dithmarscher geese are available fresh or frozen in supermarkets throughout Germany. To defrost frozen geese in the refrigerator, remove the packaging, place poultry on a grate or in a large sieve over a collecting tray. Cover loosely with foil. A whole goose (4-5 kg) defrosts in about 36 hours, legs overnight. Pour away thawing liquid.