🍽️ Roast Goose Stuffed with Apples and Chestnuts

Name: Roast Goose Stuffed with Apples and Chestnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stale bread roll; 150 g shallots; 2 tbsp butter; 1 organic orange; 6 small apples; 3 sprigs thyme; nutmeg; freshly ground pepper; salt; 600 g veal mince; 1 vanilla pod (scraped seeds); 800 g chestnuts (vacuum-packed, cooked); 1 egg; 2 tbsp cognac; 1 goose (without giblets, approx. 3 kg); 0.5 l poultry stock (from a jar)

2313 kcal · 30 min · 4 servings

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Ingredients

1 stale bread roll
150 g shallots
2 tbsp butter
1 organic orange
6 small apples
3 sprigs thyme
nutmeg
freshly ground pepper
salt
600 g veal mince
1 vanilla pod (scraped seeds)
800 g chestnuts (vacuum-packed, cooked)
1 egg
2 tbsp cognac
1 goose (without giblets, approx. 3 kg)
0.5 l poultry stock (from a jar)

Instructions

1. Soak the bread roll in warm water.
2. Peel the shallots and dice them finely.
3. Heat the butter in a pan and sauté the shallot cubes.
4. Wash the orange and peel the zest thinly.
5. Dice the orange zest into fine cubes.
6. Quarter the apples and remove the core.
7. Cut half of the apples into wedges.
8. Cut the other half of the apples into cubes.
9. Wash the thyme and shake it dry.
10. Finely chop the thyme.
11. Squeeze the soaked bread roll well.
12. Add the thyme, spices, and bread roll to the stuffing.
13. Add the vanilla seeds, half of the chestnuts, the apple cubes, the shallot cubes, the egg, the orange zest, and the cognac.
14. Mix all the stuffing ingredients thoroughly.
15. Stuff the goose with the mixture.
16. Sew the opening of the goose closed with kitchen twine.
17. Place the goose breast-side down in a large casserole dish.
18. Poke the skin several times with a sharp fork to allow the fat to escape.
19. Preheat the oven to 200 degrees.
20. Pour a quarter liter of poultry stock over the goose.
21. Roast the goose for about one hour in the preheated oven.
22. Turn the goose after the first hour.
23. Roast the goose for another one and a half hours.
24. Add the remaining stock as needed.
25. Baste the goose regularly with the cooking liquid.
26. Add the apple wedges, the remaining chestnuts, and the scraped vanilla pod 30 minutes before the end of the cooking time.
27. Mix two tablespoons of salt with 50 milliliters of water.
28. Brush the goose with the salt water 15 minutes before the end of the cooking time.
29. Defat the sauce before serving.
30. Season the sauce to taste.
31. Remove the kitchen twine from the goose.
32. Arrange the goose on a platter.
33. Serve the sauce separately.

Nutrition per serving

kcal: 2313
Protein: 96 g · Fett/Fat: 185 g · Carbs: 70 g