Roasted Goose

Carefully rinse the goose inside and out, dry it and rub it with salt and pepper. Peel the onion or shallots and cut them into fine cubes.

Cut the chestnuts on one side with a sharp kitchen knife, put them in a saucepan with cold water and let them boil. Simmer on low heat for about 20 min until they become soft. Remove the peel and the skin and chop.

Peel the apples, remove the core and dice the flesh. Rinse the parsley thoroughly, dry, pluck the leaves from the stems and chop. Heat about 3 tbsp butter in a large frying pan and brown the heart in it. Add the liver and the onion or shallot cubes and fry briefly.

Mix the pan contents with chestnuts, apples and breadcrumbs.

Mix the egg and add it as well. Season with thyme, marjoram and mugwort and season strongly with salt and freshly ground pepper. Fill the goose with the apple and chestnut stuffing and sew both openings with thread or pin them with a roulade needle. Carefully prick the skin under the wings to allow the fat to drain out. Melt the remaining butter and brush the roast with it.

Place the goose with the belly side down in a roasting pan and put it into the oven heated to 210 °C.

After about 20 minutes, turn the goose over to the other side and cook the

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