Pain is temporary, failure lasts forever

Lean, agile living for the running mother of Peter

2007-11-05

Traditional goose from Scania, for ten hungry guys (Mårtensgås)

1 whole goose (5 kg)
Salt
Pepper
Thyme
200 g prunes
5 apples

Sauce
Thyme
2 table spoons of black currants jelly
2 dl fat from goose
4 dl cream
salt
pepper

How to do it:
  1. Rub the inside of the goose with salt, pepper and thyme
  2. Fill the goose with bits of apples and the prunes which should have laid in water for at least 10 min
  3. Sew the goose shut using a cotton thick thread ( I use cotton yarn)
  4. Bind the wings and the legs tight around the goose (this is to prevent them from being over done.
  5. But the goose in an oven (170 C). But it on gratings over a pan. A lot of fat will drip from the goose, so this must be able to handle this.
  6. Bake the goose in the oven during about 3 hours. Turn the goose once an hour and scoop some of the fat over the goose during the process. If the pan gets filled with fat, pour this into a pot: you will need this for the sauce.
  7. The goose is ready when the temperature of the thickest part of the chest reads 85C.
  8. Take the goose out of the oven and let it rest.
  9. At the same time as the goose is resting, cook some potatoes and stir the ingredients of the sauce together.
  10. Let the sauce boil for a couple of minutes.
  11. When the goose has rested for 30 minutes, carve it.
  12. Serve with the stuffing and some jelly. And red wine.

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2 Comments:

Anonymous Tom said...

How much does the goose weigh over there?

Here in the US, we cook Turkey for Thanksgiving. I tried goose a couple of years ago, but it was not very big.

November 7, 2007 at 5:42 AM  
Blogger Peter's mommy said...

My goose weighed about 11 lbs. I thought it was about the same size as the turkey that I sometimes do at Christmas. And then we're about ten people, as we were this Monday. Goose is much fattier. I thought it was easier to do the goose, also much because the stuffing is much easier to do.

November 8, 2007 at 8:36 AM  

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