ROAST GOOSE WITH SAUERKRAUT
Steps:
- Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.
- Roast the goose for 20 minutes, prick the exposed skin again, then roast for another 20 minutes, or until it begins to brown. Then turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times during that period.
- Take the roasting pan out of the oven and remove the goose. Lay the sauerkraut on the bottom of the roasting pan and return the goose to the pan. Raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the interior, should run clear, and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will read about 180°F.
- Remove the goose from the pan and set the pan over low heat on the stovetop. Stir in the sugar and wine, scraping the browned bits from the pan, and simmer until the sauce has reduced slightly and the sauerkraut is moist but not swimming in liquid.
- Carve the goose and serve with the sauerkraut.
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Bassey Atiata
[email protected]I made this for my family and they loved it! The goose was so tender and flavorful, and the sauerkraut was the perfect accompaniment. I will definitely be making this again.
Loveness Kalasa
[email protected]This recipe is a winner! The goose was cooked perfectly and the sauerkraut was delicious. I will definitely be making this again.
Md Ebrahim Islam
[email protected]This was my first time cooking goose and I was pleasantly surprised. The meat was tender and flavorful, and the sauerkraut was tangy and delicious. I will definitely be making this again.
Afghan01 Afgham01
[email protected]I'm not a big fan of goose, but this recipe changed my mind. The meat was tender and juicy, and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Daniel Jaramillo
[email protected]This recipe was easy to follow and the goose turned out great! The meat was moist and flavorful, and the sauerkraut was tangy and delicious. I will definitely be making this again.
Joshua Ndaia
[email protected]I made this for a special occasion dinner and it was a hit! The goose was so tender and flavorful, and the sauerkraut was the perfect accompaniment. I will definitely be making this again.
YCM7
[email protected]This was a great recipe! The goose was cooked perfectly and the sauerkraut was delicious. I will definitely be making this again.
Vrchat_funny_ clips
[email protected]I've never had goose before, but this recipe made me a fan. The meat was tender and juicy, and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Shafeeq Jutt
[email protected]This recipe is a keeper! The goose was so moist and flavorful, and the sauerkraut was the perfect accompaniment. I will definitely be making this again.
Vickie Petray
[email protected]I followed the recipe exactly and the goose turned out perfectly. My family loved it!
Liner
[email protected]The goose was a bit dry, but the sauerkraut was delicious.
Ibraahim Ahmed
[email protected]This was my first time cooking goose and I was a bit intimidated, but this recipe made it easy. The instructions were clear and concise, and the dish turned out beautifully. The goose was moist and flavorful, and the sauerkraut was tangy and deliciou
Paul Mcleod
[email protected]I've made this recipe several times and it always turns out amazing. The goose is always juicy and flavorful, and the sauerkraut is the perfect accompaniment. My family loves this dish and it's become a tradition for us to have it every Christmas.
Geleta Safoyi
[email protected]This roast goose with sauerkraut recipe was an absolute delight! The goose was cooked to perfection, with crispy skin and tender, flavorful meat. The sauerkraut was tangy and complemented the richness of the goose perfectly. I highly recommend this r