🍽️ Easy Christmas Goose for Beginners

Name: Easy Christmas Goose for Beginners
Total time: 30 min
Yield: 4 servings
Ingredients: Goose, ready for kitchen 4,2 kg 1 pc.; Onions, red 2 pcs.; Oranges 2 pcs.; Apples, red 2 pcs.; Thyme, fresh 10 g; Cinnamon stick 5 pcs.; Salt pinch; Pepper, black ground pinch; Orange marmalade 1 tbsp

1796 kcal · 30 min · 4 servings

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Ingredients

Goose, ready for kitchen 4,2 kg 1 pc.
Onions, red 2 pcs.
Oranges 2 pcs.
Apples, red 2 pcs.
Thyme, fresh 10 g
Cinnamon stick 5 pcs.
Salt pinch
Pepper, black ground pinch
Orange marmalade 1 tbsp

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Wash the goose thoroughly and pat it dry with a kitchen towel.
3. Let the goose sit at room temperature to warm up.
4. Halve the onions, peel them, and cut them into wedges.
5. Wash the oranges and apples and cut them into pieces.
6. Wash the thyme and shake it dry.
7. Put the onions, apples, oranges, thyme, and cinnamon sticks into a bowl.
8. Season the filling with salt and pepper and mix everything well.
9. Rub the goose generously inside and out with salt and pepper.
10. Fill half of the prepared stuffing into the goose.
11. Store the rest of the stuffing in a cool place.
12. Close the opening of the goose with toothpicks and kitchen twine.
13. Place the goose breast-side down on a roasting rack.
14. Place the rack on the middle rail in the oven.
15. Place a baking sheet under the rack to catch dripping fat.
16. Roast the goose for about 3 to 4 hours until golden brown and crispy.
17. Turn the goose over after half the cooking time.
18. Brush the goose occasionally with the released meat juices.
19. Increase the oven temperature to 220 degrees with grill function when 25 minutes remain.
20. Mix the orange marmalade with 2 tablespoons of meat juice in a small bowl.
21. Brush the goose with this orange marinade.
22. Spread the remaining stuffing on a baking sheet lined with baking paper.
23. Put the goose and the tray with the stuffing back into the oven.
24. Let everything finish cooking.
25. Carefully remove the goose from the oven.
26. Serve the goose together with the roasted fruit and vegetables.
27. Pierce the thigh with a meat fork to check if it is done.
28. If clear juice comes out, the goose is ready.

Nutrition per serving

kcal: 1796
Protein: 45 g · Fett/Fat: 133 g · Carbs: 68 g