Roast Goose

Method

• 1
  First, wash the goose, remove any loose fat, and rub it inside and out with salt & pepper. Preheat the oven to 180°C (top/bottom heat).
• 2
  For the stuffing, cook the chestnuts, peel the onion, and core the apples. Then dice the goose giblets, the onion, as well as the apples and chestnuts. Season the ingredients with salt, pepper, and marjoram, then stuff the goose with them and close the opening with toothpicks.
• 3
  Place the goose breast-side down in a roasting pan and roast for 3.5 to 4 hours at 180°C in the oven. After about 2 hours, prick the goose below the drumsticks with a fork so that the fat can drain better.
• 4
  While the goose is in the oven, baste it initially with the roasting juices. Towards the end, baste it with heavily salted water. For the last 10 to 15 minutes, increase the heat to 250°C to brown the goose nicely.
• 5
  Keep the finished goose warm and deglaze the roasting juices with hot water, then strain through a sieve into a pan, bring to a boil there, and deglaze with red wine. Afterwards, add the whipping cream and a little flour and season with salt & pepper.
• 6
  Arrange the goose on a platter and serve with the gravy.