RECIPE / ONE REALIZATION

Weihnachtsgans

The following the recipe for an uncomplicated, traditional version of weihnachtsgans — a goose stuffed with apples, onion, and celery, seasoned only with salt, paprika, mugwort, sage, and thyme. With step-by-step instructions, this recipe walks you through creating a perfectly roasted bird with crispy skin and juicy meat.

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Servings: 8
Preparation: 40 min
Cooking: 3 hr 45 min
Total: 4 hr 25 min

RECIPE INGREDIENTS

5-6 kg (11-13 lbs) goose (preferably organic)
1 tsp salt
1 tsp sweet paprika
2 apples
2 white onions
2 celery stalks
3 thyme stalks
3 sage stalks
4 mugwort branches

METHOD

01
Rub the outside of the goose with salt and paprika powder. Use the innards and neck to prepare a sauce (see tip and recipe below).
02
Finely dice the apples, onions, and celery for the stuffing. Roughly chop the thyme, sage, and mugwort.
03
Mix the apples, onion, celery, and herbs, then place the mixture inside the goose.
04
Using wooden skewers, close the goose so the filling stays inside, then secure it with kitchen string. Join the legs with a kitchen rope to prevent burning.
05
Set the oven to heat to 180°C (350°F)(gas mark 2-3, fan oven not recommended). Put the goose breast-side down in a roasting pan and pour 200 ml (3/4 cup + 4 tsp) of water. Once the oven is heated, place the roasting pan with the goose on the first rack from the bottom. Roast for 45 minutes.
06
Flip the goose over and continue cooking at the same oven temperature for 3 hours. As the goose roasts, baste the goose with 600 ml (2 1/2 cups) of lightly salted water.
07
Once 1.5 hours have passed, pour the cooking juices and any fat out of the roasting pan so it doesn't overflow. Keep the juices and the fat.
08
Up the oven temperature to 220°C (430°F)(gas mark 3-4) for the final 15 minutes of cooking.
09
Take the goose out of the oven. Put the remaining cooking juices and fat into the previously collected liquid, then use a fat separator to separate the stock from the fat. Discard the fat.
10
Place the goose in a 140°C (280°F) (gas mark 1) oven so it stays warm.

OTHER REALIZATIONS

1 other variations

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Weihnachtsgans with Apple, Chestnut, and Bread Stuffing

4 hr 10 min

The following is the recipe for a generously seasoned and fully packed goose. Stuffed with a savory blend of apples, chestnuts, and bread dumplings, the goose is roasted to golden perfection for a centerpiece that's as delicious as it is impressive. Complemented by a rich, apple-infused gravy and classic red cabbage, this dish embodies the warmth and joy of Christmas.

USEFUL NOTES

What to pay attention to

GOOSE

When deciding on how big of a goose to get, bear in mind that 600-700g of meat with bones is an adequate portion for one person. With that in mind, to feed eight people, look for a 5-6 kg (11-13 lbs) bird. However, if entertaining fewer people, it might be a good idea to go for individual legs or breasts rather than an entire bird. If using a frozen goose, remember that you should allow enough time for it to defrost. Defrosting should be done slowly, over 2-3 days even, and the goose should be kept in the fridge. Allow the goose to come to room temperature before baking, which means taking it out of the refrigerator about 2 hours beforehand.

BASTING

It's important to baste the chicken as it roasts to get tender, juicy meat and crispy skin. Also, as the goose roasts, prick it a few times to help release the fat.

STUFFING

The stuffing varies from recipe to recipe. The typical ingredients used include apples, onions, chestnuts, and sometimes dried fruit. Apart from those, bread dumplings, oranges, and wine can also be included.

CLOSING THE GOOSE

To close a goose's abdominal cavity, you can use a sewing method by threading a trussing needle with kitchen twine, stitching the opening in a crisscross pattern, and tying the ends securely. Alternatively, use the toothpick method, where toothpicks are inserted on either side of the opening, and twine is zigzagged around them to hold it shut. If there's extra skin, pull it tightly over the opening and secure with toothpicks or twine. Finally, truss the goose by tying its legs together with twine to ensure even cooking and prevent the cavity from opening during roasting.

SAUCE/GRAVY

The sauce or the gravy that accompanies the meat is made with cooking juices. Innards and neck can be used to make the gravy. The cooking juices are filtered to remove fat and then cooked with seasonings until reduced. Starch can also be used for thickening the sauce.

roasting

When roasting the goose, the key thing is to increase the oven temperature significantly near the end of cooking, usually 15-30 minutes before it's done, which produces lovely crispy and crunchy skin. For that reason, sometimes, the starting temperature is also higher. The general rule is that one kilo of meat needs an hour of cooking time.

GLAZE

The skin should be sprinkled with salted water or brushed with honey before the oven temperature is increased to get it as crispy as possible.

SERVING

Traditional side dishes include red cabbage, kale, bread dumplings, and a sauce or gravy made from roasting juices.