OTHER LANGUAGES: German
So that the goose roast comes perfectly with fine side dishes on the table, I have prepared this great recipe for you. No matter if Saint Martins-Goose Martinsgans or Christmas goose, the perfect roast goose is already a challenge and here you get the best possible support. In many cooking videos I show the step by step preparation and preparation and give with the recipe for the goose valuable tricks for a perfect result. You can find the recipe goose roast at the end of the page, please share this post on Facebook, Thank you!
- 1. How to prepare Christmas Goose and Martins Goose yourself
- 2. Goose Purchase, Preparation and Oven Roasting
- 3. Prepare Red Cabbage German Style as Side Dish for the Goose
- 4. Prepare Bread Dumplings as Side Dish with the Goose
- 5. Pour Roast Goose over with Gravy
- 6. Carving Roast Goose into Pieces
- 7. Prepare Sauce for Roast Goose
- 8. Prepare and arrange Goose Roast crispy
- 9. Roast Goose Recipe with Dumplings and Red Cabbage
- 10. Calories (kcal) Roast Goose with Dumplings and Red Cabbage, the Nutritional Values
- 11. Updates on Goose, Roast Goose and Side Dishes, vegetarian Christmas Goose
1. How to prepare Christmas Goose and Martins Goose yourself
The traditional time for roasting goose starts in November and lasts until Christmas. The Martinsgans is prepared on the 11th of November in honour of Saint Martin. Legend has it that the monk Martin hid in the goose house before the consecration of the bishop. The geese chattered loudly and betrayed him. So Martin was consecrated as bishop and the fate of the geese is known.
The Christmas goose is a traditional Christmas roast and is prepared and served both on Christmas Eve and on the following holidays. Mugwort and marjoram as an addition have a cultural background: the mugwort, whose botanical name is Artemisia vulgaris, is associated with Artemis, the Greek goddess of wild hunting, the virgin warlike moon goddess, the mistress of medicinal plants and herbalists as well as the patron saint of wild animals and protector of women and guardian of birth.
Mugwort and marjoram support the taste and the fat burning of fatty foods, so these herbs go well with goose and Christmas goose.
Time management for preparing the goose: If the goose is to be served in the evening, the optimal preparation of the goose is around 11:00 am in the morning. The goose can cool down briefly after roasting, then release the goose and place the goose parts on a baking tray with the skin up. Prepare a tasty goose sauce from the goose remains. In the evening, warm the goose in a relaxed, crispy way, apply crispy fried.
2. Goose Purchase, Preparation and Oven Roasting
Some tips from the professional and star gastronomy for shopping the goose and preparing the goose I have subdivided into subitems below.
2.1 Buy frozen or fresh Goose?
The organic goose is best bought directly from the farm or pre-ordered for a long time in the supermarket or at the poultry dealer. Just as fine, assuming concentrated preparation, is the frozen goose. This is only slightly inferior to the aforementioned premium goose. Connoisseurs even prefer the once frozen goose – the meat becomes tenderer and the fat runs out better when frying. If the right cooking time is taken, this goose is unbeatable in taste and consistency.
The frozen goose is best defrosted overnight. This can also be done in the packaging. During preparation, the goose is washed vigorously, the intestines and belly fat are removed and the goose is placed on a deep baking tray to be filled, dabbed dry. The intestines such as stomach, heart and liver are used to prepare the sauce, as are the neck and collar. The belly fat can be turned through the mincer to prepare goose fat and then left out with the remaining goose fat.
2.2 Filling for the Roast Goose
Apples, onions, mugwort or marjoram are the preferred fillings for Christmas goose, thyme or rosemary are controversial. The traditional herbs mugwort and marjoram support the digestion of fat. Important note on the stuffing for the roast goose: The filling must be strongly seasoned with salt, pepper and plenty of herbs so that the aromas can pass over to the goose and the run-off goose fat. The Christmas goose is filled into the belly completely with the prepared filling. The goose is poured with some broth before it is put into the cold oven so that steam is initially produced in the cooking chamber and the goose begins to “sweat”. Thus the goose leaves already evenly fat asu and the goose becomes more digestible.
2.3 Bind Goose
The binding of the filled goose is not absolutely necessary, by the lower flap of the wings and the crossed close of the clubs the goose receives a stable stand and an appealing form. I’ll show it on video.
2.4. Roast Goose Cooking Time
The cooking time of the goose is 2.5 – 3.5 hours, depending on the oven and the weight of the goose. The ideal temperature is 170 degrees Celsius. If the goose is cooked at low and high temperatures, the frequent turning of the goose is necessary for an even cooking result. The turning of the goose can be dispensed with at the hot air stage. Our goose, shown in the video, could be cooked with a weight of 3.5 KG in a good 2 hours.
Important: My method of preparation provides for the roasting of the goose as a whole, then the goose is dismantled and only when the guests arrive are the goose pieces under the grill warmed up again crisply. This way of preparation is preferable, first of all there is time for the preparation of the goose sauce (from the goose bones or carcasses), secondly the preparation will succeed stress-free and the goose comes really hot on the table or plate.
Goose crispy prepared with napkin dumplings and red cabbage. The goose is placed in the cold oven – only then the oven is heated up – this optimally supports the “sweating” of the goose. The goose is poured with some broth before it is put into the cold oven so that steam is initially produced in the cooking chamber and the goose begins to “sweat”. Thus the goose already lets out fat evenly and the goose becomes more digestible.
Note: Many simple stove models do not reach the indicated temperature, at the same time there is often no even heat distribution in the oven. Frequent opening of the oven door requires a high-quality appliance to ensure that the cooking time is quickly reached again. The heating time is also different for all stoves. Depending on the type of stove, the cooking time can be extended accordingly – however, a goose cooked for too long is dry and does not produce an enthusiastic taste experience.
The first watering of the goose with the resulting goose fat on the baking tray takes about 30 minutes. The legs are gently pricked into the skin with a fine fork – so the fat-rich legs release more fat and the legs become more digestible. After watering the goose with goose dripping, the goose is gently seasoned with salt each time. The watering removes the salt, the goose fat becomes tasty, and the salting process prepares the crispy skin during the cooking time.
2.4 Cooking Video how to prepare the Goose, fill it and put it in the Oven
3. Prepare Red Cabbage German Style as Side Dish for the Goose
The red cabbage is prepared as described in the recipe after inserting the goose into the oven. The marinating of the red cabbage is already optimized the day before, with subsequent marinating time overnight. In this way, the aromas in red cabbage can develop perfectly. Cooking time red cabbage at least 2 hours, better a little longer (matter of taste: either cabbage with light bite or cooked very creamy).
3.1 Video Prepare Red Cabbage freshly
You can find a detail Article Recipe Red Cabbage here…
4. Prepare Bread Dumplings as Side Dish with the Goose
The preparation of the bread dumplings also takes place while the goose remains in the oven. After the preparation and resting period, the dumpling mass is wrapped in buttered aluminium foil. The bread dumplings are cooked in the steam pot about 1 hour before the guests arrive – the dumplings in the aluminium foil require a preparation time of 40 – 60 minutes, depending on their thickness.
Please note, if you prepare dumplings traditionally in the cloth napkin, please cook the napkins beforehand. Fabric softeners and other aromas of detergents unintentionally flavor the dumpling. Another disadvantage: napkins have to be washed laboriously, furthermore about 0.5-0.8 mm at the edge of the dumpling always soak very watery and impair the taste.
4.1 Video Prepare Dumpling Mass
4.2 Video wrapping prepared Bread Dumpling Mass in Aluminium Foil
5. Pour Roast Goose over with Gravy
Pour the gravy over the goose every 20 minutes and do not forget to add salt.
5.1 Video let the Goose sweat in the Oven and pour over with Juice
6. Carving Roast Goose into Pieces
Description: Remove the legs, then the breasts along the breastbone, remove the remaining goose meat from the bone with a small knife and use for Gröstl. Place the goose pieces on a baking tray with the skin side facing up. The goose legs can be divided again at the joint, breasts should be divided only after the crispy grilling, so that they remain juicy. With my kind of the goose roast preparation the goose is already released, before the guests are there. The goose pieces then come again into the oven stage grill with hot air at 220°C and are controlled hot and crispy “made”. This reduces the workload in the kitchen and delivers an optimum result.
6.1 Video debone the Goose
7. Prepare Sauce for Roast Goose
Once the goose is roasted and released, there is still time to cook a great goose sauce from the carcasses, which really deserves its name.
The carcasses, roast residues from the tray with a little goose fat or only the dark roast fat is freshly seasoned with apple and onions, with marjoram and the cooked filling and bones are put on with veal stock and cooked for 2 (at least) to 4 hours. The sauce should simmer lightly and reduce. The innards, wings and neck or collar are also cooked and give the sauce a special taste. Prepare veal stock either according to the recipe or use veal stock from the glass.
After the sauce has developed a sufficient taste, it is passed through a fine sieve (poured off) and suspended particles and herbs are removed from the sauce. Boil down the sauce according to taste, bind with a little fresh and finely grated potato according to taste. Mix the sauce with cold butter before serving and season with salt and pepper if necessary.
Slowly bring this sauce to the boil, simmer gently and reduce. This takes time and in 2-4 hours an excellent sauce is produced, which only passes through a fine sieve and finally has to be bound with grated potato and some cold butter and mounted.
7.1 Cooking Video Prepare Goose Sauce
7.3 Video: Thicken and refine the Goose Sauce
8. Prepare and arrange Goose Roast crispy
Finish roast goose and arrange with side dishes: Dumplings cooked on a tray sliced diagonally kept warm, red cabbage boiled up, a sibe provided (let red cabbage drip off), sauce boiled up, plate hot provided. Preheat grill.
Salt the goose pieces again, then cook under the preheated grill at 230 degrees Celsius until crispy. Turn off the grill, open the stove door. Arrange the side dishes, put the goose pieces on the plate, divide the breasts again if necessary, mix the sauce with butter (mount) and arrange on the plate. Avoid watering the crispy skin with sauce – as the skin softens immediately and no longer promises a crispy taste experience.
8.1 Cooking Video: How to make a crispy Goose and arrange Roast Goose with Dumplings and Red Cabbage on the Plate
9. Roast Goose Recipe with Dumplings and Red Cabbage
OTHER LANGUAGES: German