Crispy Skin Saint Martin's Goose with Apple and Chestnut Glaze

1.Preheat your oven to 350°F (175°C).

2.Rinse the goose under cold water and pat it dry with paper towels. Remove any excess fat from the cavity and neck area.

3.Rub the entire goose with salt and black pepper, ensuring to season the inside cavity as well.

4.Stuff the cavity of the goose with the quartered apples and half of the chopped chestnuts.

5.In a small bowl, mix together the apple cider, honey, thyme, rosemary, and Dijon mustard. Set aside half of this mixture for glazing later.

6.Place the goose on a roasting rack in a large roasting pan. Pour the remaining apple cider mixture over the goose, allowing it to soak into the cavity and coat the skin.

7.Brush the melted butter all over the skin of the goose to help achieve a crispy texture during roasting.

8.Roast the goose in the preheated oven for about 2 to 2.5 hours, basting every 30 minutes with the pan juices. If the skin starts to brown too quickly, cover it loosely with aluminum foil.

9.During the last 30 minutes of roasting, brush the reserved apple cider glaze over the goose to enhance the flavor and create a beautiful glaze.

10.Once the internal temperature of the goose reaches 165°F (74°C), remove it from the oven and let it rest for 20-30 minutes before carving.

11.Serve the carved goose with the remaining chopped chestnuts and any pan juices drizzled over the top.