In Germany, roast goose is called Gänsebraten. It is traditionally stuffed with onions, chestnuts, and apples; and it is seasoned with salt, pepper, marjoram, and barely much else. It may be topped with goose or cranberry gravy or red cabbage. Ingredients:
1 large 8 lbs goose 1 teaspoon or adjust to taste salt 1 teaspoon pepper 1 teaspoon or as desired marjoram 1 large onion, cut in rings 4 medium apples, quartered 11/2 cups apple puree 1 medium bay leaf 2 medium cloves 4 cups water, hot
Preparation:
Rub the inside of the goose with the salt, pepper and marjoram. Stuff the goose with the onions and apples. Place it, breast downwards, on a rack in a baking pan. Add the hot water, cloves and bay leaf. Turn the goose after a couple of hours and continue roasting for about one hour longer. Remove the goose from the pan. On top of the stove, bring the gravy to a boil and skim off the excess fat. Add the puree and stir well. Serve the sauce separately
