2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The goose is boiled for about 2 hours. Check that it is well cooked with a cooking needle or skewer, which is inserted into the goose thigh.
If it passes freely through the meat, then the goose is well cooked.
When a stuffed goose is stewed, it is salted and placed on the lowest level of the oven, with the bird on its back. Drizzle with melted fat, preferably from the goose itself, but if the bird is not fat, lard or oil can be used.
To achieve a crispy and beautiful golden crust, it is recommended to spread the goose with cream, lightly fry it and then put it in the oven until it is ready.
Roast the goose until golden brown, and during the roasting the goose should be periodically turned over and watered with the sauce that is obtained during cooking. The goose is baked for about two hours.
Whether it is ready can be checked by the juice that is released by piercing the thick parts with a needle during cooking. If the juice is colorless and transparent, then the meat is ready, if it is reddish-cloudy, then it still needs to be baked.
When the roast stuffed goose is ready, remove the threads and place the bird in a suitable serving dish. From the juice separated during baking, a sauce is prepared, which is poured over the meat when serving.
Just before serving the goose, it is cut into portions. The main garnish for roast goose are fried potatoes. Additionally, lettuce, coleslaw, pickles or stewed vegetables can be served. Stewed cabbage is also a suitable side dish.
Domestic geese must be fried in advance - maybe whole or in portions. Then stew in a sauce or broth to which you can add tomato paste, vegetables, mushrooms and spices.
Roasting aims to quickly form a golden and crispy crust on the entire surface of the meat. Therefore, an oven with a higher temperature is required - about 250 degrees.
After the formation of a golden crust, the temperature is reduced to 150-200 degrees, for complete roasting of the meat. Ready-made baked dishes are served immediately, because if they stay, their appearance and taste deteriorate.
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