Weihnachtsgans: German Roast Goose Recipe

A good roasted goose is often a main Christmas dish in German-speaking countries, along with sausages and roast pork. All three dishes have been around since the Middle Ages, though which one was eaten in a household used to be a matter of wealth. During the Industrial Age, goose—considered by some people to be the more festive of the three meats—became a favorite in many households that could begin to afford it.

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10 liters (2½ gallons) water
500 grams (1 pound) salt
150 grams (¾ cup) sugar
1 stick cinnamon
14 grams (2 tablespoons) black and white pepper, ground
5 grams (1 tablespoon) coriander
5 bay leaves
1 sprig of rosemary
1 sprig of thyme
1 branch mugwort
1 goose (approximately 4 to 5 kilograms or 8 ½ to 11 pounds)
3 sour apples
1 orange
½ liter (2 cups) apple juice, naturally cloudy, unsweetened
100 grams (⅓ cup) honey
100 grams (⅓ cup) apricot jam or jelly
3 onions

Directions

Prepare the brine by placing the water, salt, sugar, cinnamon stick, pepper, and herbs into a large pot and bringing it to a boil. Allow the brine to cool before soaking the goose for 12 hours; the goose should be completely immersed in the brine.
Remove the goose, and pat dry it well. Stuff the goose with the apples cut into quarters (peeled or unpeeled), onions, orange, and herbs, and close the opening with roulade needles.
Place the goose breast up in a roasting pan with 1 liter (4 cups) of the brine and ½ liter (2 cups) of apple juice.
Roast the goose in the oven at 180°C (350°F) for 3 to 3 ½ hours. Pour the cooking juice over the goose, and turn it every 30 minutes. Add more liquid if necessary.
Brush the goose with a mixture of honey and apricot jam. Place the goose back in the oven for an additional 10 to 15 minutes at a temperature of 200°C (400°F). Remove the goose from the oven, and let it sit for a few minutes before slicing it.