Viennese Christmas Goose | Saveur

Ingredients

• 1 (11–13-lb.) fresh or thawed frozen goose, trimmed of excess skin and fat
• 1 tbsp. dried marjoram
• 1 tbsp. dried thyme
• 2 apples
• 2 medium yellow onions, peeled
• 6 whole cloves
• 1 tbsp. white wine
• 3 cups chicken stock
• 1 tbsp. vegetable oil
• 6 tbsp. unsalted butter, melted
• 6 cups cooked, peeled chestnuts
• 1⁄3 cup heavy cream
• 3 tbsp. honey
• Kosher salt and freshly ground black pepper, to taste
• 1 cup raisins
• 3⁄4 cup rum
• 8 McIntosh apples
• 2 tbsp. unsalted butter, cut into 8 pieces
• 1 small yellow onion, peeled and thinly sliced
• 1 small red cabbage, quartered, cored, and thinly sliced
• 1⁄2 apple, peeled, cored, and julienned
• 2 1⁄2 cups red wine
• 3⁄4 cup fresh orange juice
• 1⁄2 cup fresh cranberries
• 1 tsp. sugar
• 1⁄4 tsp. ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• Viennese Potato Dumplings, for serving