Buy all ingredients right below the recipe
Ingredients
- 1 pc goose
- 440 g chestnuts
- 250 ml red wine
- 1 pinch salt
- 3 tbsp whipping cream
- 8 tbsp bread cubes
- 1 pinch pepper
- 3 pcs onion
- 1 tbsp flour
- 1 tbsp marjoram
- 2 pcs apples
Method
- 1First, 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).
- 2For the stuffing, cook the chestnuts, peel the onion, and core the apples. Then dice the goose giblets, onion, apples, and chestnuts, and mix with the bread cubes. Season the ingredients with salt, pepper, and marjoram. Use this to stuff the goose and close the opening with toothpicks.
- 3Place the goose breast-side down in a roasting pan and roast in the oven at 180°C for 3.5 to 4 hours. After about 2 hours, prick the goose below the drumsticks with a fork so that the fat can drain better.
- 4While the goose is in the oven, baste it initially with the roasting juices. Towards the end, baste with heavily salted water. For the last 10 to 15 minutes, increase the heat to 250°C to brown the goose nicely.
- 5Keep 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. Then add the whipping cream and a little flour, and season with salt & pepper.
- 6Arrange the goose on a platter and serve with the gravy.
- 7If you add bread cubes to your stuffing, it will have an even better taste.
