Fine roast goose with mushroom-carrot-vegetables

Name: Fine roast goose with mushroom-carrot-vegetables
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 5
Ingredients: 1 goose ready to cook (approx. 4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g dried porcini; 2 Onions; 2 kg Potatoes; 2 Federation Marjoram; 1 kg Carrots; 1 kg pink mushrooms; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 200 ml Poultry stock; 2 TABLESPOONS dark sauce thickener; 1 TABLESPOON Honey; 7-10 Tbsp Marjoram; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 5

1 goose ready to cook (approx. 4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g dried porcini
2 Onions
2 kg Potatoes
2 Federation Marjoram
1 kg Carrots
1 kg pink mushrooms
1 TABLESPOON Butter or margarine
100 g Whipped cream
200 ml Poultry stock
2 TABLESPOONS dark sauce thickener
1 TABLESPOON Honey
7-10 Tbsp Marjoram
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose and pat dry. Season inside and outside with salt and pepper. For the filling, soak porcini mushrooms in 200 ml cold water. Peel and finely chop the onions. Peel and wash the potatoes and cut into small cubes. Wash and chop marjoram.
2
Drain porcini, chop coarsely, keep soaking water. Mix the prepared ingredients. Season with salt and pepper. Fill into the goose, sew well. Tie wings and legs with kitchen string. Place the goose on the fat pan of the oven. Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for about 3 hours. Pour on some water in between, later pour the resulting roast stock over it. In the meantime, peel and wash the carrots and cut them into fine slices. Cover and cook in 250 ml boiling salted water for about 15 minutes. Clean, wash and halve the mushrooms.
3
Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for about 3 hours. Pour on some water in between, later pour the resulting roast stock over it. In the meantime, peel and wash the carrots and cut them into fine slices. Cover and cook in 250 ml boiling salted water for about 15 minutes. Clean, wash and halve the mushrooms. Fry in hot fat for 5 minutes over high heat. Season with salt and pepper. Deglaze mushrooms with boletus water, carrot stock, cream and poultry stock and boil down for 2 minutes at high heat. Add sauce thickener, fold in carrots and season to taste with salt, pepper and honey. Carve the goose and serve with the vegetables and the filling. Serve sprinkled with fresh marjoram
4
Fry in hot fat for 5 minutes over high heat. Season with salt and pepper. Deglaze mushrooms with boletus water, carrot stock, cream and poultry stock and boil down for 2 minutes at high heat. Add sauce thickener, fold in carrots and season to taste with salt, pepper and honey. Carve the goose and serve with the vegetables and the filling. Serve sprinkled with fresh marjoram
5
66 g fat per person deducted!