Whole roasted goose

Step 1/7

• 1 sprigs marjoram
• 1 sprigs rosemary
• 1 thyme
• 1 red onions
• 1 apples

• oven
• cutting board
• knife

Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.

Step 2/7

• ½ goose

• knife

With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.

Step 3/7

• salt
• pepper

• cooking spoon

Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.

Step 4/7

• kitchen twine

Using kitchen twine, securely tie legs together.

Step 5/7

• olive oil

Generously rub the goose with olive oil.

Step 6/7

Lightly season chicken broth with some salt.

Step 7/7

• baking dish

Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2,5 - 3 hrs, or until the internal temperature of the thickest part of the breast reaches 70°C/160°F. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown meat. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.

Enjoy your meal!