Roast Goose

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).

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, 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.

Place 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 thighs with a fork so that the fat can drain better.