You probably know this scenario from your childhood: While you are happily playing in your child's room, the appetizing smell of roasting suddenly wafts in from the kitchen. Your stomach immediately begins to growl and you can hardly wait to be called for dinner. And there on the table awaits you the tender, juicy dish - a delicious roast goose! If you want your children to indulge in such memories one day, you can roast a delicious goose by preparing our roast goose recipe and following the tips for crispy skin and juicy meat.
How does the goose get crispy and juicy?
So when you finally sit at the table with your stomach growling and enjoy your first bite, it is of course very annoying to find that the meat is dry and the skin is anything but crispy. Why isn't the roast like grandma's? There are simple tricks that will help you avoid this.
- The roast goose will be juicy if you wrap it with a clean cloth that you first soak in white wine.
Aluminum foil is also theoretically suitable, butharmful to health. By covering the meat, the moisture cannot escape, so the juice remains contained.
- Halfway through the cooking time, remove the cloth so that the skin can become crispy and brown.
Until the end of the baking time, you should also baste the goose with your own sauce every now and then, at least four times. Also suitable for drizzling:
- Bier
- Honigwasser (3:1)
- Salt solution (125 ml water + 1 tsp salt)
The roast becomes even more delicious with a delicious filling. Apple is traditionally used for this and our first roast goose recipe is traditionally prepared with it. In addition, we also offer aSauce recipe to go with the goose.
- 1 goose weighing 3.5 to 5 kilos
- 200 ml vegetable broth
For the filling:
- 5 onions
- 4 apples
- 1 bunch of marjoram/thyan/mugwort/rosemary
- pepper and salt
For the sauce:
- 500 ml to 1 liter of water
- 500 ml veal stock
- 1 to 2 potatoes, finely grated or cornstarch
- 60 g Butter, cold
- Filling of the roast goose
- cooked goose bones, chopped
- Neck and innards
- dark goose fat
- pepper and salt
If you use a frozen goose, you should thaw it in good time. To do this, place them on a tray the evening before. Then wash them well under running water and pat them dry with kitchen paper. Place them on a new baking sheet along with all the giblets around them.
Prepare the stuffing for the goose
Quarter both the peeled and cored apples and the peeled onions and mix them in a bowl with the selected spices. Now stuff this mixture into the goose's stomach. If you end up finding that the filling falls out, you can use shish kebab skewers to close the opening. Now season the outside, i.e. the skin of the goose, with pepper and salt. Don't be too frugal. Then pour some more broth into the tray.
How long does the goose stay in the oven?
As you probably know, you should plan several hours. To be more precise, the roast stays in the oven for between 2 and 2.5 hours, depending on the size. You don't preheat it beforehand, but rather you put the roast in the cold oven, then set it to 170 degrees and let it warm up gradually. Don't forget our tips against dry goose and for crispy goosebumps that we mentioned above.
How can you test whether the roast is cooked?
Since the birds are always different sizes, it is difficult to judge whether the roast is completely cooked. However, it shouldn't stay in the oven for too long, as you risk dry meat. So how can you check if everything is through? Simply pierce the meat with a meat fork (preferably the breast as the meat is thickest there). Take a closer look at the juice that comes out. If it is pink, the roast goose needs to continue baking. If it is light and not red, it is ready. Let it cool down before you release it, so take it apart and spread it in another tray.
Roast goose recipe for the sauce
All that's left is the roast gooseRecipe with the sauceto complete.
Place the bones, goose fat, stuffing and anything left in the baking tray in a pot. Add the veal stock and stock until everything is covered and cook over low heat for three to four hours. You can skim off the excess fat at the end if you like and strain the sauce through a fine sieve to make it extra smoothTo obtain gravy.
Since this is still too thin, you can use grated potatoes or cornstarch dissolved in cold waterbind and thicken. To do this, you have to boil the sauce again beforehand.
You can roast gooseRecipe for every occasionNo matter whether you want to prepare a Christmas goose, a St. Martin's goose or simply something special for Sunday dinner with the family.
