Grandma`s Roast Goose
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 4 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 goose, approx. 5.5 kg
- salt and pepper
- some mugwort
- 2 carrot (s)
- 125 g celeriac, alternatively 3 stalks white celery
- 1 large onion (s)
- 1 large apple
- 1 clove garlic
- 2 tomato (s) or 1 tablespoon tomato paste
- 1 liter water
- some red wine to taste
- 2 cl calvados or cognac for basting
Print Recipe
Pin Recipe Instructions
- Remove the bag with the innards from the goose, then wash the goose well inside and out and pat dry. Now, if available, remove the flavors from the inside of the goose. Cut the stomach into small pieces and cut off the tips from the wings. Roughly chop the vegetables and the apple. Chop the flaming a little. Season the goose well inside and out with salt, pepper and mugwort. You can also rub a touch of cayenne pepper over the skin.
- Now leave out the flaming in a roaster on the stove over medium heat. Depending on how fat the goose is, pour some of the melted flavors and the cracklings out of the roasting pan. In the remaining fat, fry the innards, except for the liver, and the wing tips vigorously. Then add the vegetables and the apple and fry with them. When everything has turned color, stir in the tomato paste and sweat. Pour in the water and bring to the boil.
- Preheat the oven to 200 ° C top / bottom heat.
- Place the seasoned goose breast down in the roasting pan. Place on the lowest rack in the oven and fry open for 1 1/2 hours. Every now and then, pour the stock over them. After this time, turn the goose and fry it for another 1 1/4 hours. Pour over again from time to time and skim off the fat. You may have to add some more water or who likes red wine. Now place the goose breast up on the wire rack and fry for another 15 minutes, depending on how brown and crispy the skin is. Meanwhile, pour some calvados or cognac over your chest.
- In the remaining time, strain the sauce through a sieve. Then filter through a fat separator and pour the sauce into a saucepan. Bring the sauce to the boil and season again. Possibly bind with a little cornstarch.
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