Martinsgans with Apple and Chestnut Stuffing and Gravy
By yumbelo · 6 servings · 240 minutes
Ingredients
- 1 pc goose, oven-ready (approx. 4 kg)
- 4 pc tart apples
- 300 g precooked chestnuts
- 200 g white bread from the previous day
- 2 pc onions
- 2 tbsp cooking oil
- 1 tsp dried marjoram
- 1 tsp dried mugwort
- 2 pc bay leaves
- 500 ml water
- 200 ml apple juice
- 2 tsp cornstarch
- 1 tsp sugar
- salt and pepper to taste
Method
- Rinse the goose inside and out under cold water and pat dry, cut off the wing tips and remove excess fat from the neck and rear end. Season the inside with salt and pepper.
- Cut the bread into cubes, finely dice the onions, and core and dice the apples. Coarsely chop the chestnuts.
- Heat the oil in a pan and sweat the onions until translucent. Add the apples and bread cubes, season with marjoram, mugwort, salt and pepper, and sweat for about 3 minutes. Fold in the chestnuts and let the stuffing cool.
- Loosely fill the goose with the stuffing and close the openings with wooden skewers. Place the goose on a rack in the roasting pan, pour in 300 ml water, and roast the goose breast side down at 200 °C conventional heat for about 30 minutes.
- Reduce the oven to 160 °C, turn the goose after about an hour, and roast for another 1.5 to 2 hours. Regularly spoon off the rendered fat and baste the goose with the pan juices. It is done when the drumsticks wobble slightly and the skin is crisp.
- Remove the goose from the oven and let it rest for about 15 minutes. Deglaze the roasting residue with the remaining water and the apple juice, add the bay leaves, and simmer everything for about 5 minutes.
- Mix the cornstarch with a little cold water, stir it into the sauce, and let it come to a brief boil. Season with sugar, salt and pepper to taste.
- Carve the goose, portion the stuffing, and serve with the gravy.