Cut one onion into small pieces and sauté in butter. Cut the prunes into small pieces. Crush the precooked chestnuts. Chop parsley. In a bowl, mix all of the ingredients for the stuffing and 1 teaspoon of spices (bread spice or fennel, caraway...).

In the meantime pre-heat the oven (180 ° C circulating air / 356°F) and prepare the goose.

Clean all of the soup vegetables and cut into coarse pieces. Cut the remaining 2 onions in quarters. Cut the cloves of garlic in half. (Onion and garlic must not be peeled.)

Wash the goose and place on a deep baking tray or frying pan. Remove the giblets. (Mostly already prepared and wrapped in plastic)

Season the goose inside and outside well with salt, pepper and marjoram, rosemary, thyme and 1 tsp of spice mixture. Rub the spices very well. Spread with liquid butter.

Fill with chestnut and plum mixture. Close with toothpicks so that the filling does not fall out. Connect the wings and legs of the goose with a kitchen yarn so they do not burn too early during roasting. (See the description in the posting above.) Pierce the skin a few times on the so that the fat can drain and the skin becomes crispier.

Spread 4-5 tablespoons of oil on the roasting pan or the baking tray and place the goose with the breast side downwards. (The goose is turned around afterwards)

Place 2 bunches of coarsly chopped soup vegetables, at least 4 cloves of garlic and 1 onion onto the tray around the goose and put into the oven.

While the goose is in the oven, the soup broth can be prepared.

In a pot, let boil 1 liter / 6 cups of cold water with all of the ingredients for the soup. Let it simmer for about 60 minutes at low temperature. Season with salt.

After 1-2 hours with the breastside downwards the goose can now be turned over and remains now in the oven for 1,5-2 additional hours. The fat that has drained off onto the baking sheet can already be skimmed, otherwise the roast becomes too greasy.

When the soup is ready, strain giblets and the vegetables with a sieve. The giblets can, for example, be served separately. (We have fried them with some oil, parsley and garlic and had them served as a starter)

Pour the soup to the roast. Approx. Every 15 minutes or so, pour over the roast. Before the soup vegetables become too soggy, remove from the baking rack. We then served ithe veggies as a side dish.

Just before the roast is finished, spread with honey and turn the temperature slightly higher to make the skin crispy. At this moment, do not pour any more soup.