Rub the goose with salt, pepper and garlic. Remove the core from the apples and stuff the goose with them. Sprinkle with thyme and sew up. Prick the skin several times with a fork so that the fat can escape. Place in a baking dish, add water and cook in the oven at 250°C for 2 1/2 hours. In between, baste with the gravy. Turn the goose halfway through the cooking time and pour white wine over it 15 minutes before the end. Remove the goose and keep it warm. Skim the fat from the gravy, boil it with water and pour it through a sieve. Mix white wine with flour, thicken the sauce with it and season with salt and pepper.
Preparation Tip:
Potato dumplings and red cabbage are especially delicious with it.
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