Eat like a German - German Recipe:
Traditional Roast Goose German Style
Serves: 6 persons (or more)
Prep time:
Cook time:
Total time:
A traditional roast goose recipe for St. Martin's Day
The traditional roast goose for St. Martin's Day
In November, when one gets the first cold days, when the trees lose their leaves and it's getting dark early in the evening, the day celebrating St. Martin is also coming up.
In Germany, both children and gourmets long for this day.
In memory of Saint Martin, the children parade the streets with homemade lanterns, singing traditional songs.
And what do the geese have to do with it?
According to legend, St. Martin hid in a goose-pen, when he did not want to take on the heavy burden of the episcopate he had been chosen for.
The cackling geese gave him away - and he was discovered and appointed as the Bishop of Tours (France).
Conveniently, the geese are ready for slaughter at the beginning of winter, and thus, mid-November, the first goose roasts go into the oven.
Here is a recipe for a traditional roast goose.
Ingredients:
- 1 goose - about 3-5 kg
- 1 kg of onions
- 1 kg tart apples
- 250 g carrots
- 250 g celery
- 1 liter of broth - prepare it from scratch or get a high-quality chicken broth in a can
- 1 bottle red wine
- 1 packet mugwort
- salt
- pepper
- potato dumplings (deep frozen or dumpling mix)
- red cabbage (Rotkraut) in a jar
- chestnusts (canned or vacuum-packed)
Procedure:
Next, put the rest of the finely-cut apples, chopped onion, peeled carrot and chopped celery into the pot. Pour half of the meat broth and the red wine in, put the goose back into the pot, cover it, and place the roast in the oven again. A good roast takes patience: Heat the oven to 150 degrees Celsius (300 Fahrenheit) and leave it for 2-3 hours, regularly checking and basting the goose with broth from the bottom of the pot. Given how much attention needs to be paid to the goose roast itself, it's best to use ready-made potato dumplings (frozen or from a mix), Italian gnocchi (which aren't the traditional side but taste similarly) or simple salted potatoes (Salzkartoffeln). Red cabbage (Rotkraut) in jars and vacuum-packed chestnuts. After three hours, prick gently into the goose. When the juice that comes out is almost clear in color, the goose is nearly done. Now for the difficult part: Remove the pan from the oven, carefully put the goose
aside, strain the sauce from the pot through a sieve and put in a smaller pot on the stove. Then, put the goose back into the large roasting pan and back into the oven, which you heat to 180 degrees Celsius (360 Fahrenheit) with top heat and barbecue function. - After all, the goose is eventually to be crispy. Degrease the sauce on the stove top to taste. Thicken it with a little flour and butter, bringing it to a boil. If the goose is perfectly crispy, take it out and remove the filling which will have become too fatty to eat in the process. The goose is served on a nice big plate, on which it is also carved at the table. The potatoes (potato dumplings), red cabbage and chestnut sauce are served on the side. Red wine is an excellent choice of accompaniment. Good appetite!
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