Stuffed goose

Name: Stuffed goose
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 7
Ingredients: 1 goose ready to cook (approx. 3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g peeled chestnuts (from the glass); 8 small apples; 2 Onions; 1 collar Marjoram; 1 collar Soup Greens; 1.2 kg baby potatoes; 2-3 TABLESPOONS Oil; 1 TABLESPOON dark sauce thickener; 4-6 Tbsp Whipped cream; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden sticks; 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 7

1 goose ready to cook (approx. 3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g peeled chestnuts (from the glass)
8 small apples
2 Onions
1 collar Marjoram
1 collar Soup Greens
1.2 kg baby potatoes
2-3 TABLESPOONS Oil
1 TABLESPOON dark sauce thickener
4-6 Tbsp Whipped cream
7-10 Tbsp Marjoram
7-10 Tbsp wooden sticks
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose and pat dry. Season inside and out with salt and pepper. For the filling, wash and drain the chestnuts. Peel 2 apples, quarter them and cut out the core.
2
Cut chestnuts and apples into small pieces. Peel and chop the onions. Wash and chop the marjoram. Mix the prepared ingredients and fill into the goose. Fasten the opening with wooden sticks and tie up with kitchen string.
3
Place the goose on an oven rack and slide the fat pan underneath. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 3 hours. In the meantime, clean and wash the soup greens, peel them if necessary and cut them into large pieces.
4
Spread on the fat pan. Pour 200 ml water over the goose every 1/2 hour. Wash the potatoes and cook for about 20 minutes. Drain, rinse cold and peel. Fry in hot oil for 5-8 minutes just before serving.
5
Season with salt and pepper. Wash the remaining apples and place them on the grill about 20 minutes before the end of the cooking time. Pour the gravy through a sieve and skim the fat. Bring gravy to the boil. Add sauce thickener, bring to the boil again.
6
Season to taste with salt and pepper. Refine with cream. Arrange goose, roast potatoes and baked apples garnished with marjoram. Serve with extra sauce.