Weihnachtsgans (German Christmas Roast Goose with Apple and Onion)

• 1 medium Whole goose, giblets removed
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Dried marjoram
• 2 large Yellow onion
• 2 large Apple, firm, tart-sweet
• 500 ml Chicken stock
• 150 ml Red wine, dry

1. Heat the oven to 220°C (430°F). Pat the goose dry, then prick the skin all over with the tip of a knife, taking care not to pierce the meat. Mix the fine sea salt, black pepper and dried marjoram, then rub it all over the goose, including inside the cavity.
2. Peel and quarter the yellow onions, then core and quarter the apples. Put the onions and apples in a roasting pan to make a bed, then sit the goose on top, breast side up. Roast for 20 minutes to start crisping the skin.
3. Reduce the oven to 170°C (340°F) and continue roasting for about 2 hours, basting the goose with the pan fat every 30 minutes. If the pan looks dry at any point, add a splash of chicken stock to prevent scorching. The goose is ready when the thickest part of the thigh reaches 75°C (170°F) and the juices run clear.
4. Lift the goose onto a board and rest for 20 minutes. Spoon off most of the fat from the roasting pan, leaving the dark juices and the apples and onions behind. Place the roasting pan over a low heat on the hob if it is hob-safe; otherwise scrape everything into a saucepan.
5. Add the red wine and bring to a simmer, scraping up any browned bits, then pour in the remaining chicken stock. Simmer for 10 to 15 minutes until the gravy tastes rounded and lightly thickened, then strain if you prefer it smooth. Carve the goose and serve with the gravy.

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