Christmas Goose with Glazed Chestnuts and Baked Apples
- For the goose
- 1 Goose (4.5 kg, ready to cook)
- peppers (freshly ground)
- 2 small Russet apples
- 3 sprigs Mugwort
- 1 teaspoon cornstarch
- For the apples
- 6 Russet apples
- 3 tablespoons soft butter
- 4 centiliters Rum
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Nutmeg (freshly grated)
- 6 pieces Sugar cube
Preheat oven to 180°C (approximately 360°F).
For the goose: Rinse goose, pat dry and rub inside and out with salt and pepper. Rinse apples and pat dry. Remove the small leaves from the mugwort, as they can taste bitter. Fill the goose with apples and mugwort, then tie up the opening with kitchen twine.
Place the goose breast-side down in a roasting pan, pour 250 ml (approximately 1 cup) of hot water over the goose, cover, roast in preheated oven for about 1 1/2 hours, then flip the goose and, using a sharp knife, pierce the skin to allow the fat to escape. Pour an additional cup of water over the goose and roast for 1 additional hour, basting from time to time with the meat juices.
For the apples: Meanwhile, rinse the apples, pat dry and cut out the cores with an apple corer. Knead together butter rum, sugar, cinnamon and nutmeg. Insert 1 sugar cube into the bottom of each apple. Add the butter filling to the cavity in each apple, prick the apples several times with a fork and put the apples in a buttered, ovenproof dish.
Approximately 30 minutes before the end of the goose's cooking time, remove its cover and turn the heat up to 225°C (approximately 440°F). Place the apples in the roasting pan with the goose, place back into the oven and cook for the remaining 30 minutes. Repeatedly sprinkle the goose with cold salt water so that it becomes nice and crispy.
For the chestnuts: Carve a crisscross onto the convex side of the chestnuts with a sharp knife. Boil water and add the chestnuts. Boil for about 15 minutes until the shells pop open. Then pour the chestnuts into a colander and remove the shells. Heat the butter and sugar in a pot and let caramelize. Add the peeled chestnuts, pour in the broth and cook uncovered for at least 20 minutes. While cooking, shake the pan frequently so that the chestnuts become completely glazed.
Place the finished goose on a preheated plate. Remove the roasted apples from the pan and skim the fat off the roasting juices with a brush. Mix cornstarch with 3 tablespoons cold water, stir into the roasting juices and boil until it thickens. Carve the goose and serve on a plate with the baked apples, glazed chestnuts and the gravy.