St. Martin's goose with chestnut filling

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Remove offal, neck and fat from the goose. Cut out the fat gland. Set aside the offal and neck. Wash goose thoroughly inside and outside. Sprinkle the abdominal cavity with salt and pepper. Drain the chestnuts. Wash apples, grate dry, quarter and core them. Cut quarters into slices. Wash marjoram, dab dry, put something aside for garnishing, chop the rest finely.

2. 2

   Mix marjoram, apples and chestnuts. Season with salt, pepper and orange juice. Stuff the goose with it. Close neck and belly opening with wooden skewers and tie up with kitchen string. Rub the goose with salt on the outside. Tie legs and wings with kitchen string. Put the goose with the breast side down in a fat pan of the oven. Pour on 1/4 litre of water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 3-3 1/2 hours. In between, skim fat from the fat pan. Halfway through the roasting time, turn the goose, add 1/8 litre of water and scoop up the roast stock during roasting. Peel onions and cut into pieces. Distribute onions, offal and neck around the goose 1 hour before the end of the cooking time. Remove the goose about 15 minutes before the end of the cooking time. Pour goose stock into the fat pan. Loosen the frying set, pour through a sieve into a pot. Place the goose on the oven rack. Push the fat pan underneath.

3. 3

   In between, skim fat from the fat pan. Halfway through the roasting time, turn the goose, add 1/8 litre of water and scoop up the roast stock during roasting. Peel onions and cut into pieces. Distribute onions, offal and neck around the goose 1 hour before the end of the cooking time. Remove the goose about 15 minutes before the end of the cooking time. Pour goose stock into the fat pan. Loosen the frying set, pour through a sieve into a pot. Place the goose on the oven rack. Push the fat pan underneath. Brush the goose with salt water and turn the oven up (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Fry the goose until crispy. Degrease sauce, bring to the boil and sprinkle with sauce thickener. Let simmer for about 1 minute. Season sauce with salt and pepper. Take the filling out of the goose and put it on a plate. Arrange the goose on the filling and garnish with marjoram. Red cabbage and croquettes taste good with it. Add the sauce

4. 4

   Brush the goose with salt water and turn the oven up (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Fry the goose until crispy. Degrease sauce, bring to the boil and sprinkle with sauce thickener. Let simmer for about 1 minute. Season sauce with salt and pepper. Take the filling out of the goose and put it on a plate. Arrange the goose on the filling and garnish with marjoram. Red cabbage and croquettes taste good with it. Add the sauce

5. 5

   Attention: 700 g of fat are billed

Nutrition Facts

KCAL
620 kcal

CARBS
41 g

FATS
33 g

PROTEINS
56 g