Swedish Christmas goose

Name: Swedish Christmas goose
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 1 can(s) (425 ml; drained 200 g) whole, peeled chestnuts; 170 g Sugar; 1 TEASPOON Butter or margarine; 1/8 l Vegetable broth; 50 g Raisins; 750 g sour apples; 1/2 potty Mugwort (or approx. 1 tablespoon separate mugwort); 1 goose ready to cook (4,5-5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g dried plums ready to eat; 175 ml Red wine; 1 Cinnamon stick; 3 Cloves; 1/2 untreated lemon peel; 1 small piece of orange peel; 200 g fresh cranberries (alternatively frozen); 1 glass (360 ml; drained weight 200 g) pickled sweet-and-sour pumpkin; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

1 can(s) (425 ml; drained 200 g) whole, peeled chestnuts
170 g Sugar
1 TEASPOON Butter or margarine
1/8 l Vegetable broth
50 g Raisins
750 g sour apples
1/2 potty Mugwort (or approx. 1 tablespoon separate mugwort)
1 goose ready to cook (4,5-5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g dried plums ready to eat
175 ml Red wine
1 Cinnamon stick
3 Cloves
1/2 untreated lemon peel
1 small piece of orange peel
200 g fresh cranberries (alternatively frozen)
1 glass (360 ml; drained weight 200 g) pickled sweet-and-sour pumpkin
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Wash and drain the chestnuts. Caramelise 1 tablespoon of sugar in a pot, add fat and deglaze with stock. Add the chestnuts and steam covered for 5-10 minutes. Add raisins and let cool off. Wash, peel and quarter apples and cut out the core. Cut apple quarters into pieces. Wash mugwort, dab dry and chop except for something to garnish.
2
Mix apples and mugwort into the chestnuts. Remove the offal, neck and fat from the goose. Wash goose thoroughly inside and out and season inside with salt and pepper. Put the filling into the goose and tie it up with toothpicks and kitchen string. Cut out fat gland, tie legs and wings together. Place the goose, breast side down, in a fat pan. Pour 1/8 litre of water on it and roast it in the preheated oven (electric cooker: 175-200°C/ gas: level 2-3) for about 3 hours. In between, skim fat from the fat pan (if necessary, prick the sides of the goose so that the fat comes out). Halfway through the roasting time, turn the goose over and top it with roasting stock. Boil up plums, red wine, 2 tablespoons of sugar, cinnamon, cloves and lemon peel. Cover and cook over low heat for about 15 minutes. Bring the remaining sugar, 1/8 litre water and orange peel to the boil. Cook for 1 minute until bubbly. Wash, sort and drain the cranberries.
3
Halfway through the roasting time, turn the goose over and top it with roasting stock. Boil up plums, red wine, 2 tablespoons of sugar, cinnamon, cloves and lemon peel. Cover and cook over low heat for about 15 minutes. Bring the remaining sugar, 1/8 litre water and orange peel to the boil. Cook for 1 minute until bubbly. Wash, sort and drain the cranberries. Add to the sugar syrup and cook over a low heat for 10-15 minutes. Let them cool down. Drain the pumpkin. Arrange red wine plums, cranberries and pumpkin separately in small bowls. Mix 1 teaspoon of salt and 2-3 tablespoons of water. Brush the goose with salt water about 15 minutes before the end of the roasting time and turn the oven (electric cooker: 225°C/ gas: level 4) up. Fry the goose until crispy. Arrange the finished goose on the stuffing, garnish with mugwort and serve with the side dishes
4
Let them cool down. Drain the pumpkin. Arrange red wine plums, cranberries and pumpkin separately in small bowls. Mix 1 teaspoon of salt and 2-3 tablespoons of water. Brush the goose with salt water about 15 minutes before the end of the roasting time and turn the oven (electric cooker: 225°C/ gas: level 4) up. Fry the goose until crispy. Arrange the finished goose on the stuffing, garnish with mugwort and serve with the side dishes
5
Tip: If you want to make a sauce, add 2 onions, 2-3 carrots, neck and any offal 1 hour before the end of cooking time. When the goose is ready, pour on chicken stock, loosen the gravy and put everything in a saucepan. Simmer for 5-10 minutes, pour through a sieve. Degrease sauce, thicken with sauce thickener or flour. Season to taste with salt and pepper