Goose ingredients

One 10-to-12-pound goose

Small bunch of parsley sprigs

6 sprigs of fresh thyme

6 leaves of fresh sage

2 bay leaves

Sea salt, sage powder, and ground pepper

8 shallots

12 garlic cloves

Prep the goose the day before.

Inside the goose: Put the parsley, thyme, sage, and bay leaves, 2 minced shallots

and 4 minced garlic cloves, salt, and pepper.

Rub the skin of the goose with salt, pepper, and sage powder. Put in a large ziploc

bag and refrigerate.

The next day, preheat your oven to 450. Place the goose in a cast iron or a Dutch

oven pan. Put the pan with the goose into the oven to brown (45 minutes). Then

reduce the heat to 350 for 2 1⁄2 hours. As juice and fat come out of the bird during

cooking, keep pouring the fat/juice over the bird every 20 minutes.

Depending on the oven and the size of the goose, it could need more time. Cover

the goose with foil if it is starting to brown too much before it is done inside and

keep cooking until done. The goose is done when the juices run clear.

When it's done, cover and allow to rest about 30 minutes before carving.

Stuffing ingredients

15 oz organic whole peeled and roasted chestnuts

5 to 6 fresh apples cut in 2- inch cubes (Pink Ladies or Granny Smiths)

2 tbsp of unsalted butter

1⁄2 cup of Calvados liqueur

2 finely chopped celery stalks

1 cup of fresh chopped parsley

3 minced shallots

Nutmeg, sea salt, fresh ground pepper

A cup of the Jus/fat from the goose

In a large Dutch oven, melt the butter. Sauté the minced shallots and celery in it

for 5 minutes, then add the apples, the parsley, and the chestnuts. Cook slowly on

low heat for about 1 hour. Stir regularly. Then add the jus/fat from the goose

(once the goose is cooked). Pour the Calvados over the mixture and flambé it.

Serve as a side with the goose.