Bordeaux is dry and has a slightly spicy aroma, making it a perfect companion for braised and roasted dishes. Bordeaux releases its ideal aroma at around 16 - 18°C (60 - 65°F).
Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.
With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.
Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.
Using kitchen twine, securely tie legs together.
Generously rub the goose with olive oil.
Lightly season chicken broth with some salt.
Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2 - 2.5 hrs. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown mean. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.