Chestnut-stuffed goose

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Chestnut-stuffed goose
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Rating: 0
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Rate this recipe!
Rezept drucken
Servings
8 people
Servings
8 people
Chestnut-stuffed goose
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
8 people
Servings
8 people
Ingredients
Goose in brine
Roasted goose
Servings: people
Units:
Instructions
Goose in brine
  1. 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.
  2. The next day, pick up the vegetables and keep part of the brine.
  3. With this step, the goose stays nice and juicy and the breast does not dry out.
Roasted goose
  1. Remove the goose from the water and pat dry. Peel and slice the onions.
  2. Cut the apples into slices and remove the core. Mix apples with chestnuts, onions, garlic and almonds.
  3. Season the goose inside and outside.
  4. Fill the goose with the chestnut mixture and add the thyme/rosemary.
  5. Close the opening with toothpicks. Cross the legs and tie with kitchen string.
  6. Put the vegetables from the brine on a prepared baking tray and mix with the goose fat.
  7. Place the goose on an oven rack with the breast side up and place it on the prepared baking tray.
  8. Mix the soy sauce, salted water from the brine and honey and brush the goose with it once.
  9. Roast for approx. 30 minutes on the lowest shelf of the preheated to 220°C oven .
  10. Now deglaze the bottom baking tray with the white wine. Sprinkle the goose with the roasting stock and add the bay leaves.
  11. Reduce the oven temperature to 160°C, continue roasting for about 2 hours, sprinkling the goose with the gravy from time to time.
  12. 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.
  13. The goose is cooked when the meat juice is clear when you pierce it. Remove toothpicks and kitchen string, carve the goose.
  14. 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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