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

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Recipe Category
Meat and Seafood Dishes

Specialty of
Throughout Germany

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Gebratene Gans   (Roasted Goose)

1 fresh young Goose
2 sticks Mugwort
2 cups Water

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.

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