John Myers
Early Fattening Goose with Chestnuts on Kale
The perfect early fattening goose with chestnuts on kale recipe with a picture and simple step-by-step instructions.
- 3 kg Fresh goose
- 200 g Chestnuts pre-cooked and peeled
- 2 piece Carrots
- 4 piece Onions
- 0,125 piece Celery
- 4 piece Cloves
- 2 piece Garlic clove peeled and bumped
- 2 liter Poultry broth
- 0,25 liter Red wine medium quality wine
- 1 bunch Dried mugwort
- 1 tbsp Tomato paste
- Salt
- Pepper
- Clarified butter
- Wash the goose, remove the fat and leave out, is required for the green cabbage. Then put the bird in a cool place to hang out for 24 hours (our sausage room)! Place a vessel underneath so that the remains of blood do not stain the floor!
- Make the kale according to this recipe (Thuringian kale), use pork lard / goose lard instead, use poultry broth and thicken with oat flakes!
- After hanging the goose, wash it again, dry it well, season the inside with salt and pepper, fill it with the chestnuts, half of the onions, one of the carrots, the celery, mugwort and garlic and seal with kitchen twine.
- Fry the goose all around in the roasting pan, add the remaining carrot pieces and the onions peppered with cloves and roast them as well. Finally, sear the tomato paste and deglaze everything with the red wine and fill up with the poultry stock.
- Now finish cooking for approx. 2/1/2 to 3 hours in the oven at 130 ° C and baste the sauce more often.
- To serve, take the goose out of the sauce and briefly grill it in the lid of the roaster in the infrared grill, sieve the sauce and thicken it with potato starch and serve everything with Thuringian dumplings with the kale.
- Tip 7: If you like the skin nice and crispy, you should brush it with a mixture of honey, salt and water more often when grilling!
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