West Styrian Christmas Goose with Chestnuts-Semmel Stuffing

Soak rolls in milk, squeeze, strain through a sieve and sauté in butter.

Chop chestnuts and mix with eggs, salt, buns and liver.

Salt the goose, stuff it with the mixture and sew it up. Season all over with salt, pepper, marjoram and mugwort.

Fill a large roasting pan about a finger high with hot water, place goose breast down and let it color in the preheated oven at 220 °C. Reduce heat gradually to 160 °C. Reduce heat gradually to 160 °C and roast the goose for about 35 minutes per kilo, depending on its size, basting regularly. Turn after half the roasting time.

As soon as the goose is cooked through, pour off the fat, carve the goose into four pieces and roast over a high top heat without basting for another 5-10 minutes until crispy. Meanwhile, keep the stuffing warm.

Dust the degreased roast residue with a little flour, pour in goose soup and boil down to a creamy sauce.

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