Martinmas Goose with Apple Stuffing

Ingredients14

• goose (about 9 lb)1 Stück
• onion2 Stück
• apple3 Stück
• cinnamon stick1 Stück
• cloves2 Stück
• bay leaf2 Stück
• fresh thyme3 sprigs
• soup vegetables1 Bund
• apple juice500ml
• water500ml
• red wine100ml
• cornstarch1 EL
• salt2 EL
• black pepper1 EL

Instructions

1. 1

   Preheat the oven to 180 °C top/bottom heat. Rinse the goose thoroughly inside and out with cold water, pat dry and remove the parson's nose.

2. 2

   Peel and roughly dice the onions. Wash the apples, quarter them and chop roughly.

3. 3

   Put the apples and onions in a bowl, add the cinnamon stick, cloves, bay leaves and 3 sprigs of thyme, and season generously with 1 tbsp salt and 1 tsp pepper.

4. 4

   Fill the goose with the mixture and close it with kitchen twine. Tie the legs and wings to the body with twine so they do not dry out.

5. 5

   Rub the outside of the goose with the remaining salt and place it breast side down in a roasting pan so the fat renders out and the skin becomes crispier.

6. 6

   Wash, peel and roughly cut the soup vegetables and distribute them around the goose.

7. 7

   Pour in the water and apple juice and roast the goose in the oven for 30 minutes.

8. 8

   Turn the goose so the breast is on top and roast covered for another 3 to 3.5 hours. Baste with the pan juices every 20 to 30 minutes. If the skin gets too dark, lower the temperature to 160 °C; the meat is done when it comes easily off the bone and the core temperature is at least 80 °C.

9. 9

   Take the goose out of the oven, open it and put the stuffing into a pot. Brown the goose breast side down on a baking tray at 180 °C for 10 to 15 minutes from the other side.

10. 10

    Add the pan juices together with the vegetables from the roasting pan to the stuffing in the pot.

11. 11

    Pour in the red wine, bring to the boil once and press everything through a sieve. Collect the liquid in a second pot.

12. 12

    Dissolve the cornstarch in a little cold water, stir it into the sauce and bring to the boil briefly until it thickens. Season with salt and pepper.

13. 13

    Arrange the goose on a platter and carve it in the kitchen or at the table.