German Food Guide
 
   
German Food Guide
Untitled Document
Fast Relief for Dry Skin - Glysolid Skin Cream








Recipe Rating
1 rating
Rate this recipe
Recipe Category
Meat and Seafood Dishes

Specialty of
Throughout Germany

Share This Recipe

Gebratene Gans   (Roasted Goose)

1 fresh young Goose
Salt
Apples
Onions
2 sticks Mugwort
2 cups Water
Beer

The night before the goose will be cooked, rinse the goose with water and dry it with a clean cloth. Cover the goose, both inside and out, with a good amount of salt. Refrigerate (uncovered) overnight.

Preheat oven to 475°F.

Cube the apples and onions.

Fill the cavity of the bird with the apples, onions, and mugwort. Close the cavity with string. Place bird in a roasting pan and add water to the bottom of the pan.

Roast the goose at 475°F for 1/2 hour. Reduce heat to 375°F. Cover the goose with aluminum foil and cook it for 3 1/2 to 4 hours. During this time, baste the goose numerous times with the juices in the pan.

1/2 before serving, heat the oven to 475°F. Remove the goose from the roasting pan. Pour the juice from the pan into a cooking pot - this can be used to create a nice sauce. Put the goose back into the roasting pan. Brush beer over the goose and bake the goose uncovered until it becomes crispy and brown on all sides.







Untitled Document
Home  |  Directory  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Copyright © 2018 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.