Roast Goose with Sauerkraut Recipe
Ingredients
| Goose | 10 Pound | |
| Water | 1 Cup (16 tbs) | |
| Sauerkraut | 4 Pound | |
| Onions | 2 Cup (16 tbs), finely chopped | |
| Apples | 2 Cup (16 tbs), finely chopped | |
| Raw potato - 1 cup, grated | ||
| Salt | 1/2 Teaspoon | |
| Caraway seeds | 1 Tablespoon | |
| Black pepper | 1 To taste | |
| Salt | 1 To taste | |
Directions
GETTING READY
1) Set the oven temperature to 325°F before baking.
2) Clean the goose inside and out under cold running water and then dry it gently using paper towels.
3) Season the cavity generously with salt and a few grindings of pepper.
4) Remove all loose fat from inside the goose and cut it into 1/2-inch cubes.
5) Drain the sauerkraut and then rinse it under cold running water.
6) Soak it in cold water for 10 to 20 minutes to reduce its sourness and then press it dry by the handful.
MAKING
7) Take a small saucepan and cover and simmer fat with a cup of water for about 20 minutes.
8) Boil the liquid completely away after uncovering the pan.
9) The fat will then start to sputter and cook it until the sputtering stops.
10) Into a bowl, strain the fat and keep aside.
11) Remove the browned fat particles.
12) In a heavy 10- or 12-inch skillet, heat 6 tablespoons of goose fat and mix in onions and sauerkraut.
13) Uncover and sauté them for about 10 minutes, stirring occasionally.
14) To a large mixing bowl, transfer the sauerkraut mixture and then mix in apples, potato, 1/2 teaspoon salt, caraway seeds and a few grindings of pepper.
15) Use this stuffing to fill the goose and then sew up the openings with needle and thread, and truss the legs with cord.
16) Arrange the goose, breast up, on a rack in a large roasting pan and bake for 2 to 2 1/2 hours in the middle of preheated oven, or 20 to 25 minutes a pound.
17) Using a bulb baster, occasionally take off the grease that drips into the pan.
18) Check for the doneness of the goose when the juice from a punctured thigh runs pale yellow.
FINALIZING
19) Transfer the cooked goose to a serving platter and cut away the thread and cords.
20) Place the stuffing to a serving dish.
21) Allow the goose to rest on the platter for at least 15 minutes.
SERVING
22) Carve the goose and serve at once.
1) Set the oven temperature to 325°F before baking.
2) Clean the goose inside and out under cold running water and then dry it gently using paper towels.
3) Season the cavity generously with salt and a few grindings of pepper.
4) Remove all loose fat from inside the goose and cut it into 1/2-inch cubes.
5) Drain the sauerkraut and then rinse it under cold running water.
6) Soak it in cold water for 10 to 20 minutes to reduce its sourness and then press it dry by the handful.
MAKING
7) Take a small saucepan and cover and simmer fat with a cup of water for about 20 minutes.
8) Boil the liquid completely away after uncovering the pan.
9) The fat will then start to sputter and cook it until the sputtering stops.
10) Into a bowl, strain the fat and keep aside.
11) Remove the browned fat particles.
12) In a heavy 10- or 12-inch skillet, heat 6 tablespoons of goose fat and mix in onions and sauerkraut.
13) Uncover and sauté them for about 10 minutes, stirring occasionally.
14) To a large mixing bowl, transfer the sauerkraut mixture and then mix in apples, potato, 1/2 teaspoon salt, caraway seeds and a few grindings of pepper.
15) Use this stuffing to fill the goose and then sew up the openings with needle and thread, and truss the legs with cord.
16) Arrange the goose, breast up, on a rack in a large roasting pan and bake for 2 to 2 1/2 hours in the middle of preheated oven, or 20 to 25 minutes a pound.
17) Using a bulb baster, occasionally take off the grease that drips into the pan.
18) Check for the doneness of the goose when the juice from a punctured thigh runs pale yellow.
FINALIZING
19) Transfer the cooked goose to a serving platter and cut away the thread and cords.
20) Place the stuffing to a serving dish.
21) Allow the goose to rest on the platter for at least 15 minutes.
SERVING
22) Carve the goose and serve at once.
Chef
