Gänsebraten (German Roast Goose with Apple and Onion Stuffing)

• 1 medium Whole goose, giblets removed
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 medium Apple, firm, tart
• 2 medium Yellow onion
• 6 sprigs Fresh marjoram
• 1 tsp Marjoram, dried
• 500 ml Chicken stock
• 1 tbsp Red wine vinegar

1. Heat the oven to 160°C (320°F). Pat the goose very dry inside and out, then prick the skin all over with the tip of a knife, taking care not to pierce the meat. Season the cavity and skin generously with the salt and pepper.
2. Core the apples and cut them into chunks, then peel and cut the onions into wedges. Toss the apples and onions with the dried marjoram, then add the fresh marjoram sprigs. Pack the stuffing into the cavity, tucking any loose herbs inside so they do not burn.
3. Set the goose breast-side up on a rack in a roasting pan. Pour in 250 ml of the chicken stock to help prevent the drippings from catching. Roast for 2 hours 30 minutes, basting every 45 minutes and topping up with a splash of stock if the pan looks dry.
4. Increase the oven to 220°C (430°F) and roast for 20 to 30 minutes until the skin is deep golden and the thickest part of the thigh reaches 75°C (170°F). Transfer the goose to a board and rest for 20 minutes before carving. Spoon out the apple and onion stuffing into a warm serving dish.
5. Carefully pour off most of the fat from the roasting pan, leaving the dark juices behind. Set the pan over a medium heat on the hob, add the red wine vinegar, and scrape up the browned bits. Add the remaining chicken stock and simmer for 8 to 10 minutes until glossy and lightly thickened, then season with a little more salt and pepper if needed.

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