for 8 servings
prepared Goose (approx. ca. 4 kg)
sour Apple (e. g. Boskop, sliced)
- 1.333 cups
- 5 sprigs
thyme (leaves pucked and chopped)
- 1 sprig
rosemary (leaves pucked and chopped)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
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.
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.
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.
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.
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.