Goose

• 1 Goose about 5kg or 10lbs
• 1 Tbsp Salt
• 2 Tbsp Thickener
• 500ml Vegetable Broth
• 1 Tbsp Oregano
• 2 Sticks of Celery
• 2 Carrots
• 1 Onion
• 1 Tbsp Ground Pepper

Stuffing

• 3 Sour Apples
• 2 Cloves
• 1 Cinnamon Stick
• 1 L Apple Juice
• 3-5 Dried Prunes, Apricots, or similar

Broth

• 1 tsp Salt
• 1 tsp Pepper
• 1 Tbsp Flour
• 1 Cup of Red Wine
• Heavy Cream to taste

1. Preheat the oven to 200°C
2. Peel, core, and chop the apple into large-ish cubes
3. Bring the apple juice to a boil and remove it from the heat
4. Mix the cloves, cinnamon, chopped apples, and the dried fruit with the apple juice and let sit for about 10 minutes
5. In the meantime, clean the goose and pat it dry if necessary. Season with the salt, pepper, and oregano, and add more if needed.
6. Strain the fruit from the apple juice and pat dry any excess liquid. Fill the goose with the marinated fruit and tie it shut.
7. Place the goose breast-side down in a non-stick, oiled, or raised roasting rack. Add the remaining vegetables (you can substitute with veg of your choice). Add a little vegetable broth or red wine to coat the bottom of the pan.
8. Reduce the oven to 180°C and place the pan with the goose in the oven, on the middle rack, for 4-5 hours, or until it reaches the desired temperature.
9. About halfway through the cooking time, rotate the goose so the breast faces upwards. Then continuously baste the bird every 15-30 minutes with sauces from the pan. Additional punctures can be made into the skin to let some of the rendered fat onto the surface.
10. In the last 15 minutes of roasting time, increase the temperature to 250°C to make the skin crispy.
11. Remove the goose from the oven and set it aside. Take the broth left over in the pan. Strain out the vegetables and bring them to a boil on the stove. Add more red wine or vegetable broth to taste, then add the thickener and the cream. Remove from the heat.
12. Take the stuffing out of the Goose and carve it up for serving.