Roasted Goose-great for Christmas

Ingredients

• 1 goose about 5kg
• 3 onions
• 3 apples
• 1 orange
• Salt & Pepper
• 4 sprigs of thyme
• 400 ml chicken stock
• Mugwort / alternatively sage
• 150 g celeriac
• 1 carrot
• 1 stick of celery
• 1 tsp juniper berries
• 2 bay leaves
• 2 tbsp tomato paste
• 200 ml of red wine
• 400 ml chicken stock
• 4 sprigs of thyme

Instructions

1. 1

   Peel and coarsely dice the onion, wash and core the apples and also roughly dice them

2. 2

   Wash the orange and cut into large pieces with the peel

3. 3

   Put everything in a large bowl and mix with the mugwort and a teaspoon of salt

4. 4

   Preheat the oven to 150 °C, fan

5. 5

   Wash the goose inside and out and pat dry with kitchen paper

6. 6

   Cut off the wings with a knife and save the wings for the sauce

7. 7

   Remove the goose fat from the abdomen—save some for the sauce

8. 8

   Generously salt the goose inside and out and fill with half of the apple/onion/orange mixture

9. 9

   Wrap the legs of the goose several times with the kitchen twine and pull them together and tie them to the bone.

10. 10

    Pour the chicken stock into a deep baking tray and place on the bottom shelf of the oven.

11. 11

    Place the goose on a wire rack and place on the sheet pan.

12. 12

    Cook the goose for about 4 hours at 130 °C and occasionally pour the stock over it

13. 13

    Turn the oven up to 200 °C and then bake for another 30 minutes

14. 14

    Meanwhile, for the sauce, wash and dice the celeriac, carrot and celery.

15. 15

    Cut the wings in smaller pieces

16. 16

    Melt the goose fat in a saucepan and sear the bones in it

17. 17

    Add the vegetables and roast them.

18. 18

    Add tomato paste and sauté for about 2 minutes

19. 19

    Deglaze with the red wine and pour in the chicken stock

20. 20

    Add the juniper berries and bay leaf and let it simmer for about 30 minutes over medium heat.

21. 21

    Pour the sauce through a sieve into a saucepan and season with salt and pepper to taste

22. 22

    Let it simmer for a moment, and in the meantime finish baking the goose.

23. 23

    Carefully remove the goose from the oven after 30 minutes on high heat, then cut into pieces and serve with the sauce.