Fill the cavity of the goose with the apples, onions and sprigs of thyme or rosemary.
This adds a delicious flavour to the meat while roasting.
3. Roasting:
Place the stuffed goose in a roasting pan and pour in the chicken stock.
Roast the goose in a preheated oven at 180°C (top/bottom heat) for 2.5 to 3 hours.
Brush the goose with its own fat or a mixture of honey and soy sauce halfway through roasting to create a crispy and golden brown crust.
4. Check for doneness:
The goose is ready when the skin is crispy and golden brown and the juices run clear when you pierce the meat with a fork.
5. Resting time:
Remove the goose from the oven and let it rest for 15 to 20 minutes before carving.
Serving:
Serve the roast goose with classic side dishes such as red cabbage, potato dumplings or a rich gravy. Enjoy this festive and tasty dish! 🎉

Tip: For an extra crispy skin, you can increase the oven temperature to 200°C for the last 10 minutes.