Stuffed goose

Preparation:

Preparation: Heat the oven to 200 degrees. Prepare the filling: cut the bacon into cubes. Peel and slice the onions. Scrape the celery stalks and cut them into small pieces. Peel the apples, cut them in quarters, remove the seeds and slice them. Heat 60 g of butter in a pan and brown the bacon for two to three minutes, then remove it with a slotted spoon. In the same pan, brown the onion and celery for three or four minutes, then drain them with a slotted spoon. Finally put the apple slices in it for two or three minutes. Drain them. Mix the previous ingredients. Reduce the crumb of dry bread to breadcrumbs and add it to the preparation with parsley, cinnamon, salt and pepper. Jumbled up. Introduce this stuffing into the goose and close the opening with kitchen string. Salt the goose externally. Place the stuffed goose on the grill above the dripping pan and cook it in the oven for about two hours and fifteen minutes, basting it several times with the cooking sauce. When the goose is cooked, remove it from the oven and keep it warm. Degrease the sauce collected in the dripping pan then place the latter over medium heat. Pour in the broth. Bring to a boil. In the meantime, mix the 15 g of butter with the flour to obtain a homogeneous processed butter. Incorporate it a little at a time and mix with the boiling sauce. Check the seasoning. Pour into a gravy boat and serve. Recommended wine: Brunello di Montalcino.