For some, the roast goose is a firm tradition at Christmas. A recipe for the holidays.
A goose is a real feast. Traditionally, most families only have this roast twice a year: at St. Martin – the weekend that follows November 11th – and at Christmas. Eating a whole animal together in a family has always been a ritual. It strengthens the sense of community and solidarity.
Serving a whole goose on the table is completely different than when everyone has a frozen pizza on their plate. A goose usually provides several meals. In East Prussia and East Friesland, for example, the little goose (stomach and heart, sometimes liver, wings and throat) was boiled with fresh goose blood, vinegar and spices to make so-called black sour. The Bavarian dish goose young or goose small can be made without goose blood.
There was usually enough left of a goose for Boxing Day. Goose is easy to warm up and is still tasty on the second day. The skimmed and cooled fat is an excellent spread and is suitable for fried potatoes or makes cooked sauerkraut really tasty. Preparing a goose is relatively simple, even if it takes a lot of time. If the scent of the roast goose fills the whole apartment or house, then that is the smell of Christmas.
Ingredients for a Christmas goose for four to six people:
three packs of Thuringian dumpling (Emmi’s wonderful dumplings)
an old bun
six to eight apples
Preparation: Remove the bag with the innards from the goose, then wash the goose well inside and out and pat dry. Season the goose well inside and out with salt and pepper. Place the seasoned goose breast down in the roasting pan. Preheat the oven to 200 degrees top / bottom heat. Place on the lowest rack in the oven and fry for about an hour and a half. Every now and then pour the stock over it. After this time, turn the goose and roast it for another hour and a quarter. Pour over again from time to time and skim off the fat.
You may have to add some water or, if you like, red wine. Now place the goose breast up on the wire rack and fry for about 15 minutes, depending on how brown and crispy the skin is. Then let it cool down a bit and cut it up.
Open the package with the dumpling dough. Cut a roll into cubes and toast it with goose lard. Flatten the dumpling dough in your hand, add a few toasted bread cubes and shape into a dumpling. Simmer the dumplings in the salted water in an open saucepan according to the instructions on the package.
Peel the apples, remove the core, cut into wedges. Heat in a saucepan in a little water on low heat and let it disintegrate for about half an hour. The hot apples are a wonderful accompaniment to the goose.