Goose with Apple and Chestnut Stuffing

An excellent recipe where we stuff a Martin goose with natures gifts. The taste of autumn fruits and crispy meat… what more could you need? Dont forget that Martins Day is also a celebration of wine, so quickly head to the cellar for a bottle of this years vintage!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 230 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 4 kg Meat, goose, fresh

  • 1 spoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 500 g Nuts, chestnut, cooked

  • 500 g Apples, rose

  • 1 spoon Butter, unsalted

Za premaz

  • 1.5 spoons Butter, unsalted

Steps

  1. Wash the goose, dry it thoroughly, and rub it well inside and out with salt and pepper. Peel the cooked or roasted chestnuts, wash the apples, cut them into quarters, and remove the cores. Melt butter in a pan. Add the apples and sauté them for a few minutes.

  2. Preheat the oven to 220 degrees Celsius. Stuff the goose with the peeled chestnuts and sautéed apples. Add any remaining apples to the roasting pan later. Sew the opening with kitchen twine or secure it with a wooden skewer. Weigh the goose to estimate the cooking time. Prick the skin all over with a fork, then place the goose breast-side down in the roasting pan and put it in the preheated oven.

  3. After 30 minutes of roasting, turn the goose so the breast side is up and roast for another 20 minutes. Then reduce the oven temperature to 180 degrees Celsius and roast the goose for an additional 20 minutes per 500 g of weight. Baste it several times with the juices collected in the pan. A few minutes before the end of roasting, brush it with butter or salted water to crisp up the skin.

  4. Once the goose is roasted, place it on a warmed platter, loosely cover it with foil, and let it rest for a good 20 minutes. Carve it into individual pieces and serve with your chosen side dishes.

Nutrition Information (Per 100g)

  • Calories: 144.07 kcal
  • Fat: 5.69 g
    • Saturated Fat: 1.6 g
  • Carbohydrates: 3.19 g
    • Sugars: 0 g
  • Protein: 17.75 g
  • Fiber: 0 g

Advice

It is recommended to rub the goose with spices the evening before roasting. Goose is more filling and fattier than duck. If placed on a rack in the roasting pan, it wont sit in fat during roasting, and the skin will crisp up nicely. To check if the goose is done, pierce the thickest part of the thigh with a thin skewer. When the meat is well-cooked, clear juices will run out. Carve the goose or duck as follows: First, remove the string or metal skewer. Cut through the joints between the legs and body and remove the legs (if necessary, roast them a bit longer). Remove the wings in the same way. Cut the skin along both sides of the breastbone. Place the knife in the cut and separate the breast in one piece. Repeat on the other side. Slice the breast diagonally into pieces. If the goose is larger, cut the breast part as you would with a chicken.