The goose is plucked, gutted and placed in a cold room (pantry) for 3 days. After washing, it is dried, salted a little and seasoned inside with marjoram, stuffed with apples and chestnuts, placed breast down in a roasting pan with a little water – and roasted at moderate temperature in the tube. After half of the roasting time turn to the other side. Roasting time: one hour per kilogram. To get the skin nice and crispy, the goose is frequently basted with its own juices.
Recommended side dishes: red cabbage and dumplings.
Wine recommendation main course: moderate, soft Zweigelt aged in wooden barrels
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