Ingredients
Roasted goose
- Salt & Pepper to taste
- 3 apples
- 1 bunch thyme or rosemary
- 1 onion
- 100 g almond slivers
- 500 g chestnuts peeled
- 5 cloves garlic
- vegetables from the brine
- 200 ml white wine
- 100 g goose fat
- 3 leaves bay
- 2 tbsp honey
- 4 tbsp salted brine
- 2 tbsp soy sauce
- 500 ml poultry stock
- maïzena depending on the sauce's desired consistency
Servings: people
Units:
Instructions
Goose in brine
- Dissolve the salt in about one litre of hot water and put the rest of the water with all the ingredients in a suitable container and place the goose with the breast down overnight.
- The next day, pick up the vegetables and keep part of the brine.
- With this step, the goose stays nice and juicy and the breast does not dry out.
Roasted goose
- Remove the goose from the water and pat dry. Peel and slice the onions.
- Cut the apples into slices and remove the core. Mix apples with chestnuts, onions, garlic and almonds.
- Season the goose inside and outside.
- Fill the goose with the chestnut mixture and add the thyme/rosemary.
- Close the opening with toothpicks. Cross the legs and tie with kitchen string.
- Put the vegetables from the brine on a prepared baking tray and mix with the goose fat.
- Place the goose on an oven rack with the breast side up and place it on the prepared baking tray.
- Mix the soy sauce, salted water from the brine and honey and brush the goose with it once.
- Roast for approx. 30 minutes on the lowest shelf of the preheated to 220°C oven .
- Now deglaze the bottom baking tray with the white wine. Sprinkle the goose with the roasting stock and add the bay leaves.
- Reduce the oven temperature to 160°C, continue roasting for about 2 hours, sprinkling the goose with the gravy from time to time.
- 20 minutes before the end of the roasting time, brush the goose again with the soy-honey mixture and reheat the oven to 220°C.
- The goose is cooked when the meat juice is clear when you pierce it. Remove toothpicks and kitchen string, carve the goose.
- Pour the gravy through a sieve, possibly skimming some fat. Bring the sauce to the boil, season to taste and thicken with maïzena.
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