Roast Goose with Apple and Chestnut Stuffing

Ingredients

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 200g (7 oz) chestnuts, cooked and roughly chopped 200g (7 oz) chestnuts, cooked and roughly chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the goose thoroughly and pat it dry with paper towels.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the diced apples, chopped chestnuts, onion, and garlic. Sauté until the onions are translucent and the apples are slightly softened.
4. 4.
   Remove the skillet from heat and stir in the thyme, rosemary, salt, and pepper.
5. 5.
   Stuff the goose cavity with the apple and chestnut mixture, ensuring it is evenly distributed.
6. 6.
   Close the cavity with kitchen twine or skewers to secure the stuffing.
7. 7.
   Place the goose on a rack in a roasting pan, breast side up.
8. 8.
   Pour the chicken or vegetable broth into the roasting pan.
9. 9.
   Cover the goose loosely with aluminum foil and roast for 2 hours.
10. 10.
    After 2 hours, remove the foil and continue roasting for an additional 1-1.5 hours, or until the skin is golden brown and crispy.
11. 11.
    Remove the goose from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before carving.
12. 12.
    While the goose is resting, prepare the gravy. Pour the pan drippings into a saucepan and bring to a simmer. Gradually whisk in the flour until the gravy thickens. Season with salt and pepper to taste.
13. 13.
    Carve the goose and serve with the apple and chestnut stuffing and the flavorful gravy.

Treat your ingredients with care...

• Chestnuts — Make sure to cook the chestnuts before using them in the stuffing. You can either roast them in the oven or boil them until tender. Peel the chestnuts and roughly chop them for the stuffing.

Tips & Tricks

• To achieve a crispy skin, prick the goose's skin all over with a fork before roasting.
• Baste the goose with its own juices every 30 minutes to keep it moist and flavorful.
• Serve the roast goose with traditional German sides like red cabbage, potato dumplings, and sauerkraut for an authentic experience.
• If you prefer a sweeter stuffing, you can add a drizzle of honey or maple syrup to the apple and chestnut mixture.
• Leftover roast goose can be used in sandwiches, salads, or soups for delicious meals the next day.

Serving advice

Serve the Roast Goose with Apple and Chestnut Stuffing as the centerpiece of your festive table. Carve the goose into slices and arrange them on a platter, accompanied by the stuffing. Drizzle the flavorful gravy over the slices and garnish with fresh herbs for an elegant presentation.

Presentation advice

Present the Roast Goose on a large serving platter, surrounded by roasted vegetables and garnished with sprigs of fresh herbs. The golden-brown skin of the goose will be the highlight, enticing your guests with its crispy texture. Serve the stuffing in a separate bowl, allowing everyone to help themselves to this delicious accompaniment.