Classic Roast Goose

Rinse the goose inside and out, dry, season inside and out with salt and pepper.

For the stuffing, finely chop the peeled chestnuts. Peel the apples and cut into small cubes. Dice the bread and sprinkle with water and wine. Cut the heart and liver into cubes.

Leave the butter in a frying pan. Fry the heart first, add the shallots and then the liver and fry very briefly.

Mix in a baking dish with the chestnuts, the apples and the Semmerl and season spicy.

Fill the goose and close it with wooden skewers. Brush the goose with the soft butter, place breast side down in an appropriately sized roasting pan and roast at 200 degrees. When the breast has taken color, turn the goose to the other side, brushing it with roasting fat in between.

Roasting time is about 2-3 hours at 180 °C . The stuffing will be cooked in any case, as the ingredients have been pre-cooked. Degrease the gravy and perhaps thicken it with a little coffee cream.

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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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