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Goose

Mains
Cook time: 0 min.
Servings: 6

Ingredients for Goose

Neck
Giblets from the goose
Suit
Salt
Wing tips
1Carrot
1Onion
2stemsLeaf celery
250gPrunes without stones
25-50gMargarine
3tbspWheat flour
4-5kgGoose
5dlWater
5-6Peeled apples cut into both (like belle de boskoop)
7.5dlSky from frying and soup

Instructions for Goose

To prepare the Goose recipe, please follow these instructions:

Thaw the goose into the refrigerator for 3-3½ days. Remove the infant bag and the fat cream. Cut the fat glands off the gump, or cut it completely and use it for the cloud. Cut off the wing tips. Wipe the bird in and out with a kitchen roll and rub it in and out with salt. Fill it with sauces and apples and sew it with cotton yarn, or close with meatballs.

Lay the goose with the chest down on the grid over the pan. Step it in the oven on the bottom groove at 160 degrees C. alm. Oven for 4½ to 5 hours. Turn the bird after half of the cooking time. Pour if necessary. Melt off the fats and add fresh water to the pan when the bird is turned.

Prepare soup for cloud while the bird is frying. Melt the margarine in a saucepan. Brown throat, wing tips, napkin and possibly. Gump without fat glands. Add onion with carrot and celery and finish the vegetables. Add water, salt and pepper. Put on the lid and simmer for a low heat for 1-1½ hours.

Say the soup, foam it too fat and store it for the sauce. Pour the cloud from the goose when it is fried. Screw the oven up to 250 degrees C. Alm. Oven and afterburner with open valve for 20-25 min. Let the cloud and the foam get wet. Bring the cloud from the frying pan and the soup into a pan and evenly with the flour. Add the color and season with salt and pepper.

Let the goose pull in the oven with an open oven door, making it easier to cut out.

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