Roast goose po staročesku
Poultry had its well-deserved prominent place in Old Bohemian cuisine. Important church festivals, as well as village pilgrimages, christenings, and even weddings were not without roast geese, ducks and chickens, or hens cooked in sauce. Easter also belonged to these holidays …
Ingredients:
Procedure:
1. Wash the cooked goose, remove excess fat from the belly cavity, salt and pepper the meat, and season both on the outside and inside
2. Place the goose on its back on a baking tray, cut the fat from the belly cavity, put it in the baking tray with the meat, pour water over it and bake in an oven heated to 190-200 °C, pierce the skin with a fork during baking to let the excess fat run out, also pour the baked juices over it and baste with water as needed 3. Remove the excess fat from the baking dish that is on the surface with a ladle so that it does not burn, use it otherwise
4. The goose is baked after 2-3 hours, the skin must be golden and crispy
5. Remove the roasted goose from the roasting pan and carve it, at the same time skim off the fat from the roasting pan, leave some of the fat in the roasting pan
6. Put the roasted goose back into the roasting pan, cover with a little water and roast for another 10-15 minutes.
Recommendation:
Serve with bread or potato dumplings and stewed sweet or sauerkraut.
Note:
Note:
The recipe and photos were sent to us by Dalibor Marounek