Roast Goose with Chestnuts and Baked Apples
- For the goose
- 1 Goose (about 4.5 kg) (approximately 10 pounds)
- freshly ground peppers
- 2 small Russet apples
- 3 sprigs Mugwort
- 1 teaspoon cornstarch
- For the baked apples
- 6 Russet apples
- 3 tablespoons softened butter
- 4 centiliters Rum
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 6 pieces Sugar cube
For the goose: Rinse the goose and pat dry. Season the inside and out with salt and pepper. Rinse the apples. Rinse the mugwort remove any small leaves as they can taste bitter. Stuff the goose with apples and mugwort and close the opening with skewers or sew up with butcher's twine. Arrange, chest-side down, in a roasting pan, add 250 ml (approximately 1 cup) hot water, cover and bake in a preheated oven (180°C) (approximately 350°F) for around 1 hour 30 minutes. Flip the goose over and pierce the skin with a sharp knife to let the fat escape. Pour 1 cup water over the goose and roast for 1 hour, basting occasionally.
Meanwhile, for the baked apples: Core the apples with an apple corer. Mix the butter, rum, sugar, cinnamon and 1/4 teaspoon nutmeg together. Arrange the apples in a greased baking dish. Place 1 sugar cube in the empty core of each apple, fill with the butter mixture and prick several times with a fork.
Around 30 minutes before the end of the goose's cooking time, increase the oven to 225°C (approximately 425°F) and add the apples to the oven. Sprinkle the goose with salt water occasionally.
For the chestnuts: Melt the butter and sugar in a saucepan, add the chestnuts and stock and cook for about 20 minutes, shaking the pan frequently, until the chestnuts are glazed.
Arrange the goose on a warm serving platter. For the sauce: Skim the fat off of the pan juices. Whisk the cornstarch with 3 tablespoons cold water, add to the sauce, bring to a boil and cook until thickened. To serve, cut the goose into serving pieces. Serve with the baked apples and glazed chestnuts.