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🍽️ Crispy Roast Goose with Chestnuts and Baked Apples

705 kcal · 30 min · 4 servings

Ingredients

• 1 kitchen-ready goose (about 4,5 kg)
• salt
• pepper (from the mill)
• 2 smaller Boskop apples
• 3 sprigs mugwort
• 1 tsp cornstarch
• 6 Boskop apples
• 3 tbsp soft butter
• 40 ml rum
• 3 tbsp sugar
• 1 tsp cinnamon
• nutmeg
• 6 pieces sugar cubes
• 500 g peeled chestnuts
• 50 g butter
• 50 g cane sugar
• 250 ml vegetable broth

Instructions

1. 1. Wash the goose thoroughly under running water.
2. 2. Pat the goose dry inside and out with kitchen paper.
3. 3. Rub the goose generously with salt and pepper.
4. 4. Wash the apples and remove the small leaves from the mugwort, as they can taste bitter.
5. 5. Stuff the goose with the whole apples and the mugwort.
6. 6. Secure the opening of the goose with kitchen twine or toothpicks.
7. 7. Place the goose breast-side down in a roasting pan.
8. 8. Pour about 250 milliliters of hot water into the roasting pan.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Roast the goose covered in the preheated oven for about one and a half hours.
11. 11. Turn the goose over after the cooking time.
12. 12. Prick the skin several times with a sharp fork to let the fat drain.
13. 13. Pour a cup of water into the roasting pan.
14. 14. Continue roasting the goose for another hour.
15. 15. Stir the roasting juices occasionally during this time.
16. 16. Wash the apples for the filling and remove the core with an apple corer.
17. 17. Mix butter, rum, sugar, cinnamon, and a quarter teaspoon of ground nutmeg into a smooth paste.
18. 18. Insert one cube of sugar into the bottom opening of each hollowed apple.
19. 19. Fill the butter mixture into the hollow of the apples.
20. 20. Pierce the filled apples several times with a fork.
21. 21. Place the apples in a buttered baking dish.
22. 22. Remove the lid from the roasting pan about 30 minutes before the end of the total cooking time.
23. 23. Increase the oven temperature to 225 degrees Celsius.
24. 24. Slide the baking dish with the apples into the oven.
25. 25. Brush the goose several times with cold salted water to make the skin crispy.
26. 26. Heat butter and sugar in a small pot.
27. 27. Add the peeled chestnuts to the pot.
28. 28. Pour in the broth and simmer the chestnuts uncovered for about 20 minutes.
29. 29. Shake the pot frequently so that the chestnuts are glazed all around.
30. 30. Place the cooked goose on a preheated serving platter.
31. 31. Deglaze the roasting pan with a brush to release the roasted bits.
32. 32. Skim the fat floating on the sauce.
33. 33. Mix cornstarch with three tablespoons of cold water to form a smooth mixture.
34. 34. Stir the starch mixture into the sauce.
35. 35. Bring the sauce to a brief boil to let it thicken.
36. 36. Carve the goose into portions.
37. 37. Arrange the goose on the platter with the baked apples and glazed chestnuts.

Nutrition per serving

• kcal: 705
• Protein: 36 g · Fett/Fat: 51 g · Carbs: 36 g