Roast Goose With Apples, Red Cabbage And Gravy

• 10 lb goose (or duck)
• 2 tbsp dried oregano
• 6-8 None small apples, 2 halved, 4-6 left whole
• 6 None onions, 4 chopped, 2 diced
• 1/2 None celeriac, chopped
• 2 None carrots, chopped
• 1 2/3 cups chicken stock
• 2 tbsp butter
• 1 None medium red cabbage, trimmed and sliced
• 2 None bay leaves
• 1 None cinnamon stick
• 4 None cloves
• 3-4 tbsp white wine vinegar
• 1 pinch granulated sugar
• 2-3 tbsp all-purpose flour

1. Preheat the oven to 325u0b0F. Season the goose (or duck) inside and out then rub with dried oregano. Place the halved apples inside the cavity then close the opening with wooden skewers. Tie the wing and legs using butcher's twine. Arrange the chopped onions, celeriac and carrots in a roasting pan and place the goose on top. Scatter the remaining, whole apples around. Roast for 3 hours 15-30 mins, basting with chicken stock mixed with 2 cups water throughout cooking.
2. Meanwhile, heat the butter in a saucepan, add the diced onion and saute for 2-3 mins. Add the cabbage, bay leaves, cinnamon and cloves and saute for 3-4 mins, stirring. Deglaze the pan with vinegar and 1 cup water. Season and add sugar. Bring to a boil then cover and simmer for 1 hour 15 mins.
3. Around 10 mins before the goose is done, mix a little water with a large pinch of salt then pour over the goose. Turn up the oven temperature to crisp the skin.
4. Remove the goose and apples from the pan and set aside to rest. Strain the pan juices into a saucepan and skim excess fat. Mix the flour with a little water then add to the juices. Simmer, stirring, until it thickens. Serve.

goose, oregano, apples, onions, carrots, chicken stock, butter, red cabbage, bay leaves, cinnamon stick, cloves, white wine vinegar, sugar, flour

Taken from recipes-plus.com/api/v2.0/recipes/19199 (may not work)