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  1. MMMMM-- Recipe via Meal-Master (tm) v8.05

  2. Title: Weihnachtsgans

  3. Categories: Poultry

  4. Yield: 20 Servings

  5. 1 10-12 lbs Oven Ready Goose

  6. 1 ts Salt

  7. 1/2 ts Pepper

  8. 4 Thyme Sprigs

  9. 4 Bay Leaves

  10. 3 Tart Apples, quartered

  11. 2 Onions, peeled, quartered

  12. 2 Celery Ribs, cut 2 inches

  13. 5 c Cold Water

  14. 6 tb Flour

  15. 1 c Beef Broth

  16. Remove neck and giblets from goose and set aside. Remove all the fat

  17. you can see in the cavity. Pat goose dry, rub with salt and pepper.

  18. Place the thyme, apples, celery and onions in cavity, skewer shut with

  19. poultry pins and tightly lace with twine. Fold the wings flat against

  20. the back and skewer the neck skin to the back. Place the goose breast

  21. side down in a lightly oiled large ,shallow roasting pan. Prick the

  22. skin well all over with a fork, roast goose, uncovered, for 30 minutes

  23. 500 F, than reduce heat to

  24. 400 F and roast, uncovered

  25. 30 minutes

  26. longer. Pour off all drippings and carefully turn goose over breast

  27. side up, roast uncovered for 1 hour. pour drippings out of pan again

  28. and prick the goose again with fork and put the remaining 2 cups

  29. 1 to

  30. 1/2 hour. Pour off all drippings again and reserve. Put goose on

  31. platter ,cover with aluminum-foil like tent and let stand for 30 minutes.

  32. 6 tablespoons of fat from the pan drippings and heat for 1 minute

  33. in heavy 10 inch skillet over low heat;add the flour and cook and 3 minutes. Measure

  34. 3 cups of giblet juice

  35. was roasting)drippings and broth. Add to skillet and turn up the heat

  36. and cook, whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if

  37. desired. Traditionally served with red cabbage and mashed potatoes.

  38. From "The New German Cookbook" typed by Brigitte Sealing

  39. MMMMM


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