Christmas Goose Old Viennese Style

Clean the gutted goose from inner fat pads, set aside neck, wing tips and giblets for goose soup.

Season goose thoroughly inside and out with a mixture of caraway seeds, salt, pepper, marjoram and mugwort.

For the stuffing, core apples using a corer, but leave whole and lard with cloves.

Stuff into the belly cavity together with the peeled and cooked chestnuts.

If necessary, sew up the opening at the rump or pin it together with toothpicks.

Then fill a large roasting pan about a finger high with hot water, place the goose with the breast facing down and let it color for a good quarter of an hour at about 220 °C. Then reduce the heat to about 170 °C.

Then reduce the heat to about 170 °C.

Place shallots in the gravy to enhance flavor and cook the goose slowly – about 35 minutes per kilo, depending on size – basting constantly until most of the fat has rendered.

Turn after half the roasting time and skim off all the fat towards the end of the roasting time.

Remove the goose from the oven, carve and leave the individual pieces skin side up in the oven (or under the grill) at about 220 to 250 °C until the skin is crispy.

The apples and chestnuts can be kept warm if necessary and served in a separate bowl at the end.

Finally, dust the roast residue with a little flour, deglaze with chicken or goose soup and reduce.

Serve the juice separately in a sauce boat with the goose.

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