Ingredients

Roast Goose

• 1 Goose, 5.5-6.5kg
• 1 tbsp dried mixed herbs
• 2 onions, peeled and quartered
• 1 granny smith apple, quartered
• handful of fresh rosemary
• handful of sage
• handful of thyme
• maldon salt and freshly ground black pepper

Stuffed Apples

• 8-10 large eating apples
• 75g butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 8 tbsp (generous) fresh bread crumbs
• 50g cooked chestnuts
• 1/2 tsp cinnamon
• 2 tbsp sage leaves, finely chopped
• maldon salt and freshly ground black pepper

Goose Stock and Gravy

• Giblets and neck from the goose
• 1 potato, washed peeled and cut into large pieces
• 1 onion, peeled and quartered
• 2 carrots, peeled and roughly chopped
• 1 leek, chopped
• 3 garlic cloves
• 4 juniper berries
• 1 bay leaf
• handful of parsley
• 750ml dry white wine

Method

1. Goose Stock: Place all the ingredients in a large saucepan or casserole pan. Pour in enough water to cover all the ingredients. Place the pan over a moderate high heat and bring the water to a strong simmer, then reduce the heat so that the stock is barely at a simmer. Spoon off any scum that rises to the top and leave the stock to cook gently for 2-3 hours. Remove it from the heat and allow it to cool, then strain it through a fine sieve discarding the solid ingredients. Store the stock in a sealed container in the fridge until ready to use.
2. Stuffed Apples: Cut the top off each apple and and remove the centre of each apple so that you just have the a shell for the stuffing. Discard the core and dice the remaining apple. Melt the butter in a saucepan, add the garlic and onion to the pan and cook until the onion is transparent (2-3) minutes. Remove the pan from the heat and stir in the remaining ingredients until well combined, season to taste. Spoon the stuffing into hollow apple halves. Place a pinch of butter on each stuffed apple. Place the tops of the apple on and wrap them in foil. When the goose is resting place the apples on a tray in the oven preheated to 180°C. Cook the apples for 30 minutes. Keep warm until ready to serve.
3. Roast Goose: Preheat an oven to 200°C. Dry the goose cavity with kitchen paper and place the onion quarters, apple, rosemary, sage and thyme in the cavity. Prick the goose skin all over with a small sharp knife or fork and rub in a generous amount of salt and a pinch of freshly ground pepper. Sprinkle dried mixed herbs over the goose and place it in large roasting tray. Place the goose on the centre shelf of the preheated oven. Leave it to cook for 30-40 minutes. Remove it from the oven and drain off the fat. Reduce the heat to 180°C and return the goose to the oven and leave it to cook for a further 2 hours. To check if it is ready spike the the thigh, the juices will run clear when cooked.
4. Remove the turkey from the oven and tray and wrap it in foil, and leave the goose to rest for 30 minutes before serving.
5. Gravy: Pour the fat from the roasting tray and pour the goose stock in it. Mix the cooking juices in with the stock. Place the tray over a moderate to high heat and bring it to the boil, reduce it to a simmer and leave it to cook for 10-15 minutes (stirring it regularly). Strain the gravy and keep hot until ready to serve.
6. To Serve: Place the roast goose on a large serving platter acompanied with your choice of roast vegetables or game chips and stuffed apples. Place the gravy in a gravy boat for guest to serve themselves from. Carve the goose at the table.