Crispy Christmas Goose

Rinse the goose, rub dry and remove loose fat.rub heartily with salt and pepper from the inside.

Peel and finely chop the onions. Peel the apples and dice them like the bread.

Mix the chestnuts, onions and apples with the giblets and diced bread and season.

Fill the goose with the stuffing mixture and close it with skewers or kitchen twine.

Place the goose in a large roasting pan and pour the soup over it, pierce the skin at the base of the leg a few times. Roast the goose at 175 °C for about 3.5 to 4 hours. During roasting, brush with gravy at the beginning, later with heavily salted water a few times. Finally, turn the heat up to 250 °C for browning.

Melt the butter and sugar and stew the apple slices in it for about 5 minutes until soft.

Keep the roasted goose warm, degrease and sieve the stock, fill up with water to 3/8 liters (based on 8 servings). Add red wine and whipping cream and bring to a boil. Stir in sauce thickener and season vigorously with salt and freshly ground pepper.

Serve the goose either on a nice platter or in individual portions.

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