Roast Goose

Roast goose is particularly juicy, if one uses a larger goose. From the remains of the second day as you can still cook a goose broth, or serve the goose legs with kale. Classic roast goose with red cabbage or Brussels sprouts, potato croquettes or dumplings will be served. If you get no fresh goose, the goose should be thawed one day before the preparation. For the goose is best put into a large colander and cover with a large deep dish, so the skin does not dry up. The sieve set in a bowl to catch the defrosted. there may not be used. Remove the giblets from the belly of the goose, clean thoroughly under running water and dry on paper towels.

roast_goose

The goose inside and out, rinse with water and pat dry thoroughly with paper towels. The visible fat removed from the opening in the abdomen and for use as goose fat for frying or further. The wings of the goose buckle in the joints and back spin on the back. The wings are stuck with rolls as skewers or tie with kitchen string. So do not burn the wingtips during frying. In order to drain the fat from the roast goose, it stings the skin on the underside of the wing several times with a fork or a skewer roulades. The goose inside and out strong season with pepper and salt. Fresh herbs such as rosemary, thyme, sage and savory together bind to a covenant, and put into the abdominal cavity of goose.

A sprig of thyme for the sauce retained. Preheat the oven to 200 °. Pour into a roasting pan or deep baking pan of boiling water. Rub salt into the water and set aside Add the thyme. Clean greens, coarsely chop and set aside along with the specified offal in the roasting pan. The goose with the breast facing up to a grate. Butter in a small saucepan and melt on low fill temperature. Roast goose with the brush on the melted butter. Roast goose on the middle rack in the push to 200 ° preheated oven. The roasting pan with the vegetables below the grate insert. The goose, depending on size, 60 to 70 minutes at 200 ° roast and brush in between some of the leaked drippings. Then the goose gently on her stomach turn and cook another 20 minutes.

This Brush continue from time to time, the goose with the drippings. Finally, the roast goose again turn to the back. Little bit of salt in cold water and brush the breast in touch with them. The goose let fry about 10 minutes, brush on easily. This gives the goose, as previously seen in the picture, a beautiful brown and crispy crust. Carefully remove the goose from the oven, place on a cutting board and let rest for a few minutes before slicing to allow the juices to distribute evenly and do not expire when it is carved. Pour red wine into the roasting pan and loosen the gravy with a pastry brush. The gravy through a sieve into a small saucepan or a saucepan pour. Skim the fat from the surface and boil the sauce once. Who likes the sauce binds with a little gravy or cornstarch and seasoning if necessary by again. You can also puree the cooked vegetables into the sauce, which also binds this.

ingredients:

¤ 3 kg Goose
¤ Pepper, salt
¤ Rosemary
¤ Sprigs of thyme
¤ 3 sheets Sage
¤ Savory
¤ 1 / 4 L Water
¤ 1 tsp Salt
¤ 100 g Greens
¤ 20 g Butter
¤ 1 / 8 L Red wine

6 servings – 658 calories per serving, 30 mins Prep – 120 min Total.