Christmas roast goose

Method

• Step1

  Pre-heat the oven to 180°C. Remove the flare fat from the goose and put to one side. You can use it to make lard at a later stage. Wash the goose thoroughly, inside and outside, then carefully pat dry with kitchen roll.

• Step 2

  Peel the apples and onions and chop into medium-sized pieces. Season with marjoram and a little salt to taste. Stuff the goose with the mixture. Close the openings with wooden skewers so nothing falls out later.

• Step 3

  Use cooking string to loosely tie the bird’s legs together. Rub the skin with plenty of salt. You may need three to four tablespoons. With the breast side down, put the goose into a large roasting dish or deep baking tray, pour in 200 ml of water and place on the bottom shelf of the oven. Cook for 30 to 40 minutes on the top/bottom heat setting.

• Step 4

  After this time, turn the goose and cook for a further 2 ½ hours until done. Baste with the fat roughly every 30 minutes. That way, the meat will remain moist and the skin will be crispy. Fifteen minutes before serving, increase the oven temperature to 230°C to give a lovely brown skin.

• Step 5

  Take the dish (or tray) out of the oven, remove the goose and keep it warm in another container at 140°C. Pour out the juices and fat. The fat will rise to the top after a short time. Skim it off the top. Thicken the rest of the gravy with some cornflour and briefly bring to the boil on the hob – season with salt and pepper to taste if necessary.

• Step 6

  Place the goose on a large serving dish, carve and serve with the gravy and stuffing.