Preheat the oven to 220°C / 450°F
Prep. time: 15 minutes
Cooking time: About 3 hours

1. Peel the apple and onion.
2. Season the goose inside and out with salt, pepper and cardamom. Place the apple and onion into the cavity.
3. Place the goose and giblets into an oiled roasting pan. Prick the skin to allow the fat to drain during roasting.
4. Place in a 220°C / 425°F oven for 30 minutes, reduce the temperature to 180°C / 350°F and continue cooking for two hours.
5. While the goose is roasting, baste it frequently with cooking juice and turn regularly, beginning by turning the sides up and ending with the breast. The meat will be moister.
6. When cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes on top of the stove, covered with aluminum foil to keep it warm.
7. Meanwhile bring the water to a boil and dissolve the bouillon cube in it. Deglaze the roasting pan with the beer and chicken stock.
8. Bring to a boil and reduce by half. Pour the sauce into a sauce boat. Serve the roast goose with chestnuts, quickly sautéed snow peas.

 A glass of cold Christmas beer.