Roast Goose Stuffed with Apples and Marjoram, Honey-Glazed

What you need

• 3 kg (6 1/2 lb) whole goose, giblets removed, thawed if frozen
• 1 1/2 tbsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp dried marjoram
• 4 tart apples, about 700 g (1 1/2 lb), such as Antonovka or Granny Smith
• 1 large onion
• 250 ml (1 cup) water, for the roasting pan
• 2 tbsp honey

Method

Restated from the original video

1. 1

   Trim the loose fat from around the cavity opening and pat the goose dry inside and out.

2. 2

   Prick the skin all over with a skewer, especially over the breast and thighs, without piercing the meat. This lets the fat drain out.

3. 3

   Mix the salt, black pepper and 1 tbsp of the marjoram. Rub it all over the goose and inside the cavity.

4. 4

   Set the goose on a plate, uncovered, and chill for 1 hour.

5. 5

   Heat the oven to 160 °C (325 °F).

6. 6

   Quarter and core the apples. Cut the onion into wedges.

7. 7

   Pack the cavity loosely with the apples, onion and remaining marjoram. Tie the legs together with kitchen twine and tuck the wing tips behind the back.

8. 8

   Set the goose breast side up on a rack in a deep roasting pan. Pour the water into the pan and cover tightly with a lid or foil.

9. 9

   Roast for 2 hours. After the first hour, spoon the melted fat out of the pan into a jar and top up with a splash of water if the pan is dry.

10. 10

    Remove the cover and raise the oven to 190 °C (375 °F). Roast for 30-40 min, until the skin is deep golden.

11. 11

    Brush the goose with the honey for the last 10 min. The thickest part of the thigh must reach at least 74 °C (165 °F), and the juices run clear.

12. 12

    Rest the goose, loosely tented with foil, for 20 min before carving.

13. 13

    Carve and serve with the roasted apples from the cavity and a spoonful of the pan juices.

Imported from every-holiday.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.