Stuffed Goose – Low Temperature

Remove the giblets from the goose, which are usually packed. Wash the goose, season with salt. Clean the giblets (usually the stomach still needs to be cleaned), chop finely or puree in a hand blender.

Rinse celery stalks, cut into fine slices. Remove the skin from the apple, remove the core and cut into pieces. Cut the slices of toast into cubes. Remove the chestnuts from the vacuum pack and roughly dice them. Finely dice the onions.

Mix all ingredients in a large baking bowl. Season with enough thyme (3 tbsp), salt and freshly ground pepper and stuff into the goose.

Close the goose opening. Goes quite simply with 3 or 4 roulade needles, over which one puts in the zigzag splits, pulls as with a laced Korstett or hiking boots and makes a loop. Advantage: If the goose is ready, you only remove the needles and can then remove the yarn, without much fumbling.

Season the outside of the goose sparingly with salt. Goose now in the preheated oven at 220 ° C a. 1 hour roast, then at least 7 hours at low temperature 80 ° C continue to steam. The goose becomes butter tender and stays juicy.

Take the stuffing out of the goose and bring to the table as a side dish, very delicious!

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