Roast Goose with Chestnuts and Roasted Apples

Ingredients

• 1 pre-cooked goose (about 4.5 kg)
• Salt
• black pepper (ground)
• 2 small Boskop apples
• 3 sprigs of sweet woodruff
• 1 tsp Cornstarch
• 6 Boskop apples
• 3 tbsp softened butter
• 40 ml rum
• 3 tbsp sugar
• 1 tsp cinnamon
• nutmeg
• 6 cubes of sugar
• 500 g peeled chestnuts
• 50 g butter
• 50 g cane sugar
• 250 ml vegetable broth

Instructions

1. 1.

   Wash and dry the goose, rub inside and outside with salt and pepper. Wash apples, remove small leaves from woodruff as they can taste bitter. Stuff the goose with apples and woodruff, then sew the opening closed. Place the goose breast-side down in a roasting pan, add about 250 ml hot water, cover and roast in a preheated oven at 180°C for approximately 1½ hours. Turn the goose over, pierce the skin with a sharp knife to allow fat to drain. Add another cup of water and continue roasting for an additional hour, basting intermittently with the pan juices.

2. 2.

   Meanwhile wash apples and use an apple corer to remove the core. Mix butter with rum, sugar, cinnamon and ¼ tsp nutmeg. Insert one cube of sugar into each lower apple opening. Spoon the butter mixture into the hollow, poke around several times with a fork, and place the apple in a greased baking dish.

3. 3.

   About 30 minutes before serving, remove the lid, raise the heat to 225°C and put the apples back in the oven. Brush the goose repeatedly with cold salted water to achieve a crisp skin.

4. 4.

   Heat butter and sugar in a pot for the chestnuts, add peeled chestnuts, pour in broth, and simmer uncovered for about 20 minutes, shaking the pot occasionally so the chestnuts are glazed all over.

5. 5.

   Place the finished goose on a warmed platter. Use a brush to remove roasting residues from the pan and skim off excess fat. Dissolve cornstarch with 3 tbsp cold water, stir into the sauce, bring to a brief boil, then let thicken. For serving, carve the goose and arrange it on a plate with roasted apples and glazed chestnuts.