St. Martin’s Goose Roll Roast with Chestnut Stuffing+prickly Cabbage

The quantities should not be seen so narrowly, as there were none in the shipment, they are consequently only a thumb maz.

On the worktop now lie the carcasses of the goose with legs and wings.

The breast bone can be removed as far as possible by itself and then the wings or the leg bones are released. For this purpose, the flesh is separated from the bone at the base of each joint and the bone is pushed inwards from the outside. Other muscle attachments that appear are cut through and the bones are set aside (for the goose stock).

Poultry stock: A stock can be made from the bones, skin remnants and wing tips with root vegetables (stock recipes should now be available).

Stuffing: dice onions and brown in hot clarified butter, then add the coarsely diced, peeled apples and fry until onion is translucent.

Add the chopped giblets and fry over a hot flame. Season not too sparingly with white pepper and salt (the seasoning is absorbed into the cooking liquid).

Add 1-2 sprigs of dried mugwort and extinguish with apple brandy (Calvados).

In an extra pan, lightly brown the diced, soaked pretzels and keep warm with a lid.

Caramelize chestnuts (maroni) with a little sugar and then extinguish with goose stock.

Whisk all ingredients of the filling, beat 2 eggs over it and grate about a quarter of the surface of an untreated orange over it

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