Goose in Roasting Tube

Summary

Ingredients

• 1 goose, approx. 3 kg, fresh or frozen, thawed
• 1 stalk celery
• 1 carrot (s)
• 1 onion (s)
• 400 ml poultry stock (goose stock)
• salt
• Pepper from the grinder
• Marjoram, dried
• Gravy
• cream

Print Recipe Pin Recipe

Instructions

1. Wash the goose inside and out, dry with kitchen paper, cut off the rump. Season well with salt, pepper and marjoram inside and out, or rub in.
2. Chop celery, carrot and onion very finely or, if available, chop very finely in a blender.
3. Prepare the roasting tube and close it on one side. Put the vegetables at the bottom of the roasting tube and place the goose on top. Then add about 1/3 of the goose stock to the roasting tube and seal it. Poke a small hole in the top of the roasting tube.
4. The goose is now in the oven for 3 hours at 180 degrees. Take the goose out of the oven half an hour before the end of the cooking time and remove the roasting tube. Catch the liquid, the fat and the vegetables.
5. Brush the goose with a water / salt mixture with a brush and put it back in the oven. After a quarter of an hour, brush again with salt water. Depending on the oven, the grill can also be switched on at the very end, but the goose should also be crispy.
6. In the last quarter of an hour, keep all the vessels required for serving (e.g. sauce boat, bowls, platter, etc.) warm in the oven.
7. While the goose is crispy in the oven, prepare the sauce. To do this, put the collected stock, fat and vegetables in a saucepan. Add the remaining goose stock and bring to the boil. Then puree with a hand blender. The vegetables give the sauce a stronger taste and are bound at the same time. Add gravy powder to taste, season with salt, pepper and a little cream.
8. Shortly before serving, foam the sauce again briefly with the hand blender.
9. Take the goose out of the oven, carve it and place on the preheated platter.
10. Potato dumplings and red cabbage go well with it.
11. The 3 kg goose is enough for 4 people. If the goose is heavier, calculate 1 hour of roasting time per kg of weight.
12. The roasting tube keeps the meat nice and juicy and the meat almost falls off the bone afterwards, which you will notice when carving at the latest.