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Gebratene Gans
(Roasted Goose)
1 fresh young Goose
Salt
Apples
Onions
2 sticks Mugwort
2 cups Water
Beer
The night before the goose will be cooked, rinse the goose with water and dry it with a clean cloth. Cover the goose, both inside and out, with a good amount of salt. Refrigerate (uncovered) overnight.
Preheat oven to 475°F.
Cube the apples and onions.
Fill the cavity of the bird with the apples, onions, and mugwort. Close the cavity with string. Place bird in a roasting pan and add water to the bottom of the pan.
Roast the goose at 475°F for 1/2 hour. Reduce heat to 375°F. Cover the goose with aluminum foil and cook it for 3 1/2 to 4 hours. During this time, baste the goose numerous times with the juices in the pan.
1/2 before serving, heat the oven to 475°F. Remove the goose from the roasting pan. Pour the juice from the pan into a cooking pot - this can be used to create a nice sauce. Put the goose back into the roasting pan. Brush beer over the goose and bake the goose uncovered until it becomes crispy and brown on all sides.
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