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Source: Youtube

VIDEORECIPE Easy homemade Christmas goose recipe

This easy recipe teaches how to make the best homemade Christmas goose. Don't miss it.

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Ingredients

number of servings
4
  • 5 kg goose Added to
  • 240 g carrots Added to
  • 300 g celery Added to
  • 100 g leek Added to
  • 3 onion Added to
  • 1 Chilli pepper Added to
  • 2 oranges Added to
  • 3 tablespoon black peppercorns Added to
  • 4 cardamom pods Added to
  • 3 bay leaves Added to
  • 5 cloves Added to
  • 2 stars anise Added to
  • salt Added to
  • 50 g sugar beet syrup Added to
  • 1 stick cinnamon Added to
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Directions

300 min.
1. Step

Wash the goose, separate the wings and set it aside to cool.

2. Step

Peel the carrots and celery, clean the leeks and wash them thoroughly. Peel the onions and cut them into large pieces with the remaining vegetables.

3. Step

Wash the chilli pepper, cut it in half lengthways, and remove the stalk, white partitions and seeds. Roughly chop in half. Peel and roughly dice the oranges.

4. Step

Place the goose in a large roasting pan and fill it with enough water to cover it completely. Add two-thirds of the prepared vegetables and the diced oranges.

5. Step

Crush the peppercorns and cardamom pods in a mortar and add to the goose with the remaining spices.

6. Step

Bring the contents of the roasting pan to a boil, uncovered, then reduce the heat and simmer the goose back-side down for 10 minutes and then breast-side down for a further 20-30 minutes.

7. Step

Cover the goose and let it cool overnight. The next day, remove the goose from the roaster, drain briefly and pat dry with kitchen paper. Then salt the outside, place the breast-side up on the baking and grilling rack and place in the middle of the cold oven. Bake at 80°C for 4 hours.

8. Step

Whisk 100 g of water with the sugar beet syrup and salt. Place the goose in the oven on the lowest shelf, breast-side down, and roast for 15 minutes, then turn and brown the breast for a further 15 minutes. Brush with the salt water mix every 5 minutes.

9. Step

Carve the cooked goose. Arrange on plates with two dumplings and sauce. Chestnuts and Brussels sprouts glazed in honey go very well with it. Enjoy!

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