Grilled Goose on the Spit

For the grilled goose on skewer, remove the goose from the refrigerator and bring to room temperature. Remove the rump gland, giblets, visible fat and wing tips.

For the goose stuffing, fry orange pieces and apple slices in a little fat until hot. Season with salt, pepper and marjoram and mugwort.

Rub the inside of the goose with a handful of salt. Fill it with the stuffing and sew it up.

Mount the stuffed goose on a skewer and grill.

Using a ball wood grill (diameter 57 cm):Have a bowl of water ready. Place 25 wood briquettes to the left and right of the water bowl. Use 7 more briquettes for each additional hour. Temperature: 170° C and 200° C Duration 3.25 hours or until the goose has a core temperature of 75°C.

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