You want to prepare roast goose for Christmasbut you don’t know how to go about it? Don’t worry, although this dish seems complicated, you only need to remember a few rules for it to turn out perfectly. In the article below, we will tell you how to prepare it and check why it is worth eating goose.
Goose is meat that is associated primarily with the November National Independence Day. However, it will work equally well during Christmas dinner in a family circle. Not everyone knows that Poland is one of the largest goose meat producers in the European Unionand yet it appears on our plates quite rarely. Most of them go to the German market. Our western neighbors happily serve goose for dinner on the first or second day of Christmas. Germans most often prepare it with apples and chestnuts. Among other things, they serve it with klöße, a type of boiled dumplings, and rotkohl, red cabbage.
Goose meat, of course, contains valuable protein for the bodywhich builds all the cells and tissues of the body. In addition, proteins are responsible for muscle regeneration and the condition of skin, hair and nails. Products containing a large amount of protein are very filling, so after eating them the desire to snack decreases.
They are also present in goose meat unsaturated fatty acids omega-3 and omega-6, which have a beneficial effect on the circulatory system, help maintain proper cholesterol levels and heart health. They also have a positive effect on the nervous system, supporting brain function. There is also plenty in it vitamin Awhich supports eye health and has antioxidant properties. Whereas B vitamins has a positive effect on the cardiovascular, nervous and muscular systems, as well as numerous metabolic processes occurring in the body. Goose is also a source of potassiumregulating blood pressure, and magnesium, supporting the functioning of the heart, brain and muscles. However, included here zinc improves immunity and takes care of beautiful skin, hair and nails, a iron impaired the risk of anemia.
To prepare this recipe, you will need:
- 4-5 kg goose,
- 4 teaspoons of marjoram,
- 2 teaspoons of rosemary,
- 2 teaspoons of thyme,
- 1 teaspoon of juniper,
- salt and pepper
- 2 cloves of garlic,
- 2 tablespoons of oil,
- a glass of water.
Ingredients for the filling:
- 2-3 apples,
- 3 cloves of garlic,
- a piece of ginger,
- a few sprigs of fresh thyme,
- a few cloves,
- 2-3 cinnamon sticks,
- 2 tablespoons of honey,
- 2 tablespoons of oil,
- salt to taste.
Preparation:
- Remove the cores from the apples and cut them into quarters, leaving the skin on. Set aside a few pieces of apple, garlic, ginger and cloves for later. To the rest of the apples, add the remaining peeled garlic, ginger slices, thyme sprigs, cloves, cinnamon stick, oil and honey, and a little salt to taste. Mix everything and stuff the goose.
- Pour marjoram, rosemary, thyme, juniper, some salt and pepper into a bowl. Add the pressed garlic and oil and mix everything. Rub the outside of the goose with this mixture.
- Secure the hole with toothpicks to prevent the stuffing from falling out.
- Pour water into a roasting pan or cast iron goose pot, add the rest of the apples, garlic, ginger and cloves. Place the goose on them, breast side down.
- Bake in an oven preheated to 200 degrees for 30 minutes. Then reduce the temperature to 150 degrees and bake the goose for about 4-5 hours. From time to time, baste the meat with the rendered fat.
The finished dish will taste great with baked potatoes or Silesian dumplings. It will fit well here too red cabbage or beetroot salad.
Sources: Terazgotuje.pl, zyczenie.medonet.pl
