Roast Goose with Apples

Name: Roast Goose with Apples
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Ingredients: 4 kilograms Goose; 4 Apples; 2 Onions; 2 tablespoons Salt; 1 teaspoon Black Pepper; 500 milliliters Water

3 hrs 55 min·0 Views

Flora Petrova

366 Recipes

Whole slow-roasted goose stuffed with apples and onions, roasted until tender and finished with crisp skin.

Allergens

Lactose-Free

Gluten-Free

3,840kcal

6 Portions · 2,150 g

Protein

507 g

Carbohydrates

85 g

Fat

160 g

Fiber

17 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g

Goose4 kilograms
Apples4
Onions2
Salt2 tablespoons
Black Pepper1 teaspoon
Water500 milliliters

Preheat and prepare aromatics

1
Preheat the oven to 160°C (320°F) with top and bottom heat.
2
Wash, core, and quarter 4 apples.
3
Peel and quarter 2 onions.

Prepare and stuff the goose

4
Remove any giblets and trim excess fat from the cavity of 4 kg goose.
5
Prick the skin around the thighs and the base of the breast with a skewer to help the fat render out during roasting.
6
Season the cavity and the outer skin thoroughly with 2 tbsp salt and 1 tsp black pepper.
7
Stuff the cavity tightly with the prepared apples and onions.
8
Tie the legs together securely using kitchen twine.

Roast the goose

9
Pour 500 ml water into a large roasting pan.
10
Place the stuffed goose breast-side down into the roasting pan.
11
Roast for 2 hours, basting the skin with the pan juices every 30 minutes.
2 h
12
Carefully flip the goose breast-side up in the roasting pan.
13
Roast for another 75 minutes until the leg joints feel loose and juices run clear.
1 h 15 min
14
Increase the oven temperature to 200°C (392°F) and roast for 15 minutes until the skin turns deep golden and crispy.
15 min

Carve and serve

15
Transfer the roasted goose to a carving board or roasting dish and let it rest for 15 minutes.
15 min
16
Scoop the tender cooked apples and onions out of the cavity.
17
Carve the goose into drumsticks, thighs, wings, and breast slices.
18
Arrange the carved goose pieces on a serving platter surrounded by the roasted apples.
19
Skim the rendered fat from the surface of the pan liquid and pour the remaining hot jus into a gravy boat to accompany the meat.