APPLE- AND CHESTNUTSTUFFED GOOSE WITH EGG

NOODLES
Ingredients
2 tbsp. kosher salt, plus more
1 tbsp. dried marjoram or oregano
1 tbsp. ground cumin
1 (1213-lb.) whole goose, rinsed and dried thoroughly
2 lb. baking apples, such as Braeburn, cored and quartered
1 12 cups (8 oz.) vacuum-packed cooked chestnuts
6 shallots, cut into quarters
2 cups chicken stock
1

4 cup plum or cherry eau-de-vie

4 oz. slab or thick-cut bacon, cut into 14-inch cubes

3 12 cups (16 oz.) plus 2 tbsp. all-purpose flour
2 large eggs, lightly beaten
Freshly ground black pepper
Finely chopped chives and flat-leaf parsley, to garnish
1

2 cup dry white wine

Instructions
In a small bowl, combine the 2 tablespoons salt with the marjoram and cumin. Place the
goose on a work surface and season the inside with some of the spice mix. Rub the
remaining spice mix all over the outside of the goose and stuff the goose's cavity with the
apples, chestnuts, and shallots. Using kitchen twine or poultry needles, close the goose's
cavity. Place the goose, breast side down, on a rack set in a large roasting pan. Pour the

stock into the pan and place the goose in the oven. Bake for 2 hours, and then flip the goose
and brush with the eau-de-vie. Continue cooking the goose, basting every 10 minutes with
its rendered fat and pan juices, until golden brown and an instant-read thermometer inserted
into the middle of the goose's thigh reads 160, about 30 minutes more. Transfer the goose
to a cutting board, tent with a sheet of foil, and let rest for 30 minutes.
Meanwhile, make the egg noodles: Heat the bacon in a medium skillet over medium and
cook, stirring, until its fat renders and the bacon is crisp, about 10 minutes. Using a slotted
spoon, transfer the bacon to paper towels to drain and reserve 2 tablespoons of bacon fat;
discard the remaining fat or save for another use.
In a large bowl, stir 3 12 cups of the flour with the eggs and 34 cup water until a stiff dough
forms. Transfer the dough to a work surface and knead until smooth, about 6 minutes. Cut
the dough into four pieces and, using a rolling pin, flatten each piece until 18 inch thick. Heat
a 12-inch nonstick skillet over medium, add 1 dough circle, and cook, flipping once, until just
cooked through but not browned, 3 minutes. Transfer the dough circle to a cutting board and
cook the remaining 3 dough circles. Using your fingers, shred the dough circles into 34-inch
pieces over a large bowl. Pour boiling water over the noodles to cover and let stand until al
dente, about 5 minutes. Drain the noodles, return them to the bowl, and toss with the
reserved bacon fat until evenly coated. Season the noodles with salt and pepper and transfer
to a serving bowl. Sprinkle the noodles with the crisp bacon and garnish with chives and
parsley.
While the goose rests, pour the pan juices into a fat separator and pour off the fat, reserving
2 tablespoons for the gravy; refrigerate or freeze any remaining fat for another use. In a small
saucepan, heat the reserved goose fat over medium-high. Add the 2 tablespoons flour and
cook, stirring, for 2 minutes. Pour in the reserved pan juices and the wine and cook, stirring,
until thickened and slightly reduced, about 5 minutes. Season the gravy with salt and pepper
and serve hot alongside the carved goose and egg noodles.