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Summary

Prep Time 1 hr
Cook Time 8 hrs
Total Time 9 hrs
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

Christmas Goose À La Mama with Pre-cooking
Christmas Goose À La Mama with Pre-cooking
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Instructions

  1. If you use a frozen goose, it is best to let it thaw overnight
  2. Halve the apples, peel and halve the onions. Clean the carrots, leek and celery from the soup greens and cut into large pieces.
  3. Remove the giblets from the goose and set aside. It is best to remove the large fat reserves at the back of the goose and, if necessary, leave them out and process them into goose fat.
  4. Now rub the goose with plenty of salt inside and out. Alternately add the onion and apple pieces to the goose and finally slide the mugwort bunch between them. Seal the goose with roulade needles. Sewing is also possible, of course.
  5. Place the goose breast side up in the roasting pan. Add the root vegetables and the neck, stomach and heart from the giblets. Use the liver for other purposes.
  6. Fill the roaster with enough water so that it does not boil over, but is covered as much as possible. Put the lid on, bring to the boil. Then cook on a low heat for about 1.5 hours.
  7. Then let the goose cool down and place it with the breast side up in the lid of the roaster. Let the broth cool down as well. Put everything in the refrigerator or very cool overnight. The layer of fat solidifies in the refrigerator and everything can be easily removed the next day. Alternatively, you can skim off the fat.
  8. Remove 2 liters from the broth for the sauce. You can later make noodle soup from the rest of the broth and the innards, as well as the neck. You can also freeze that well.
  9. Preheat the oven to 100 ° C and place the goose in the lid of the roaster on the rack in the lowest rail of the oven. Pour approx. 1 liter of stock over them. Cook the goose in the oven for 5 hours. Pour the broth collected in the roaster over every 30 minutes.
  10. After 5 hours in the oven, set the oven to 180 ° C convection with grill and fry the skin until crispy in 15 - 30 minutes. Watch out here and switch off before it gets too dark. Cut up the goose.
  11. For the sauce, either make a roux with flour and butter and add the stock or thicken the stock with roux from the package. Season to taste with salt. At the end, the broth from the roasting pan can also be added.
  12. We serve the goose with raw dumplings and red cabbage.