Festive Roast Poultry

Festive Roast Poultry
30 min.
3 h. 30 min.
Ready in


for 8 servings
1 prepared Goose (approx. ca. 4 kg)
8 sour Apple (e. g. Boskop, sliced)
1.333 cups Cranberry
5 sprigs thyme (leaves pucked and chopped)
1 sprig rosemary (leaves pucked and chopped)
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Preparation steps

Step 1/6
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Step 2/6
Rub the goose with salt and ground black pepper on the inside and outside. Stuff 2/3 of the apples, the cranberries and herbs inside the goose and sew the cavity closed using kitchen twine.
Step 3/6
Place the goose in a roasting tin with the breast down, add 100 ml water, cover and roast for 1 hour 15 minutes. Baste occasionally and add some more hot water if necessary.
Step 4/6
Then turn the goose over, pierce with toothpicks under the wings, arrange the remaining apples along the sides and roast uncovered for a further 90 minutes, basting more often.
Step 5/6
Brush the goose with salt water, turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6 and continue to roast for 10-15 minutes until crispy.
Step 6/6
Remove the goose from the oven, carve and arrange on a serving platter with the braised apples. (If desired garnish with grapes and vine leaves). Skim the fat off the sauce and season to taste.