Martinská gousa
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From the recipe books of our grandmothers, a traditional recipe for goose roasted on St. Martin’s Day.
Ingredients:
Procedure:
1. Wash the goose, all sides and inside, salt it and leave it in the refrigerator until the next day
2. Preheat the oven to 190 °C
3. Place the salted goose in a roasting tin, breast side down, and pour hot water over it (it should reach about a quarter of the way into the tin) 4. During the roasting process, pierce the skin of the goose with a fork, between the thighs and the body, but also between the wings and the body (careful! not all the way into the meat, we want to get rid of the goose fat and not the juice)
6. During the roasting process, pour some of the fat that is dripping out gradually into a clean container, but start removing it when it is cooked and clear, until then do not baste the goose again 7. Once the goose is golden brown on the back, turn it over and continue roasting and skimming off the fat until the other side is golden brown, about 1-1,5 hours
9. Remove the soft goose to a platter and cover it
10. Scrape the remaining fat from the roasting pan and add hot water to make sure you have enough juice
11. Scrape the sediment from the bottom and sides into the juice and let it simmer for a while
12. Finally, carve the goose, put it back in the roasting pan and let it rest in the open oven for a while
13. When serving, do not forget to pour a little of the juices from the fat over each portion.
Recommendation:
Goose prepared in this way tastes great with cabbage and bread or potato dumplings. Both apples and pears can be used together when roasting the goose. Don’t be afraid to add these fruits to the goose, you will be pleasantly surprised at how the flavor of both apples and pears changes and the fruit adds a great addition to the overall atmosphere of the dish.
Note:
A related recipe for goose that won’t fit in your roasting pan is baked in pieces: St. Martin’s Goose.An article about the history of roasting Martin’s Goose can be found here: Martinská goose – its history.
