Rinse and dry the birds thoroughly and season them with salt, pepper, and lemon juice inside and out.

Melt the goose fat in a large skillet and brown the birds slowly on all sides.

Remove the birds from the skillet. Wrap each in a few slices of bacon and secure with a toothpick or kitchen twine. Set aside on a plate.

Add the cabbage to the skillet containing the remaining fat. Sprinkle the cabbage with sugar and salt and let it brown slightly. Deglaze with the cider.

Lay the birds back in, breast side down. Cover tightly and simmer slowly over low heat for 45 minutes.

During the last 15 minutes of cooking, turn the birds breast side up and add the diced chestnuts.

Let rest, covered in tinfoil, for 10 minutes before serving. Serve the birds whole on a bed of stewed cabbage.