Stuffed Goose

Soak the raisins in the chamomile tea. Clean and pare the quinces and cube them; fry them in a pan with a generous pat of butter, the drained raisins and 1 tablespoon sugar for 3-4 minutes. Dissolve the saffron in 3/4 cup broth. Cut the chicken and capon into small chunks. In a blender, blend them with a pinch of salt and a grind of pepper. While blending, drizzle in 1 cup minus 1 tablespoon oil as if making mayonnaise, then drizzle in the saffron broth.

Mix the blended chicken with the apple and fry, adding salt and pepper as needed, and blend again to make the stuffing. Wash the goose thoroughly, dry it, then generously salt and pepper its outer and inner surfaces. Place 3 bay leaves inside it and fill it with the stuffing. With a needle and thread, sew up the upper and lower openings, then tie up the legs and wings with cooking string so the goose keeps its shape while it cooks. Place a few bay leaves between the string and the meat. Set the goose on an oiled baking tray and add 4 cloves unpeeled garlic. Grease the goose with oil, cover everything with aluminum foil and bake in a static oven at 350° for 1 hour. Remove the goose from the oven, remove part of the fat and baste it with 1 pint white wine. Return it to the oven and bake for 1 more hour.

Then baste it with its cooking liquid and a ladle of vegetable broth and bake it for another 30 minutes. Remove the goose, transfer it to the serving platter and let it rest, covered with more aluminum foil, for 30 minutes. Meanwhile, strain the cooking liquid, add a small ladle of water to the hot baking tray to deglaze it, strain this liquid as well and mix the two sauces together. Let the sauce cool and remove the grease on top. Then reheat it. Serve the goose with plenty of sauce and fruit preserves on the side.