A juicy, crispy goose as I had growing up in Germany – who can resist that? Here is a wonderful recipe with a classic fruity-spicy filling. The Christmas goose is a wonderful festive meal
In Germany, young and old look forward to eating the deliciously seasoned goose legs and goose breast or nibbling on a goose wing. Should you also have a Christmas goose on the table for Christmas this year?
Serve with red cabbage, Potato puree, Bread dumplings, or Potato dumplings and gravy
The Goose has a reputation for being too fatty for some, but with the right preparation they will not be disappointed. If guests are reluctant, don’t divulge what kind of bird it is, unless they ask. I’ve done this trick before (-;
Preparation
The right preparation starts with choosing the right goose: a good bird costs over $50. It is worth paying attention to (organic) quality, because bad poultry meat not only has to cook longer, it doesn’t taste this good. A fresh goose smells pleasant or nothing at all, and has intact skin. I typically only prepare and eat a female goose because they are more tender. Fresh geese are preferable to frozen ones, as a frozen goose has a drier taste and takes longer to cook.
The Size
Many people wonder how big a goose so it fits in a normal oven. The guide value is 10 pounds to a maximum of 12 pounds. The goose may only just fit into the roasting pan or oven at first, but the volume will decrease a little over time. You should calculate about 2 pounds per person. If there are still giblets, you either dispose of them or make a gravy. Alternatively, you can boil them, make the dog happy.
The Tools
The choice of tools are also important when preparing a goose. In addition to knives, cutting board and peeler, you’ll need a silicone brush and poultry scissors, a carving knife. Typical spices for a classic roast goose are juniper berries, peppercorns and thyme or oregano, and of course salt and pepper.
I have seen Goose at Publix and other speciality meat stores. Ask your local grocer butcher to order one.
The following recipe has been proven, and thus you can prepare it as a feast for your loved ones
Customarily, sides are Potato dumplings and red sweet an sour Red Cabbage
Christmas Goose
Ingredients
- 8 to 10 pound Goose
- 3 onions
- 3 apples (Boskop)
- 1 orange
- 1 tsp sage
- salt and pepper
- 2 cups chicken stock
- 2 tbsp soy sauce
- 2 carrots
- 1 celery
- 8 juniper berries, pressed down
- 1 tsp of white peppercorns, pressed down
- 4 thyme branches
- 1 tablespoon tomato paste
- 1 glass of red wine
- 1 tbsp cornstarch
Instructions
- Wash the apples, peel the onions and divide them into large cubes.
- Rinse the orange hot, then dry, and also cut into large cubes.
- Chop the sage, mix well with apples, onions and orange and season to taste with pepper and salt.
- Prepare the Goose
- Preheat the oven to 300 F on top-bottom heat.
- Take the pouch with the innards from the goose and rinse well with water and pat dry afterwards.
- Pierce the skin around the thighs several times to allow the fat to drain well.
- Remove the fat/stock, save for later.
- Rub the goose inside and out vigorously with pepper and salt.
- Add the fruit filling to the goose and close the hole with toothpicks and kitchen string.
- Pour the poultry stock into a deep fat bowl, place in the oven on the bottom rail and place the goose on a grate over it.
- Cook for about 3 hours and brush with the gravy every 30 minutes.
- After 3 hours, remove the goose from the oven and heat it to 425F.
- Collect the gravy, let it cool and degrease it.
- Mix the soy sauce and sugar, dark corn syrup in equal parts and coat the goose with it.
- Put it back in the oven and cook for another 30 minutes until the skin is nice and crisp.
- For the sauce, clean the carrots and celery and dice them.
- You could also use the innards for the sauce. Rinse well, pat dry and cut small.
- Fry vegetables and innards with a little goose fat in a pot.
- Add the tomato paste, stir well and let it roast briefly.
- Drop the juniper, thyme and pepper to the pot and fry for about 8 minutes.
- Deglaze with red wine, add defatted gravy and bring to a boil.
- Then reduce the heat and cook on low flame for 30 minutes.
- Pass the sauce through a fine sieve, season with 2 tablespoons of soy sauce and if necessary bind with some cornstarch.
- Season with salt and pepper and refine with sour cream as desired.
- Remove the goose from the oven, carve it
Notes
Keep refrigerated up to 3 days, or freeze
