Geese white sour

Name: Geese white sour
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 6 Goose legs (approx. 300 g each); 7-10 Tbsp Salt; 1/4 l White wine vinegar; 4 small bay leaves; 6 Cloves; 10 white peppercorns; 2 Onions; 2 Carrots; 8 sheets white gelatine; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

6 Goose legs (approx. 300 g each)
7-10 Tbsp Salt
1/4 l White wine vinegar
4 small bay leaves
6 Cloves
10 white peppercorns
2 Onions
2 Carrots
8 sheets white gelatine
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Goose legs wash. Bring 1 1/2 litres of salted water, 3 tablespoons of vinegar, 2 bay leaves, 3 cloves and 9 peppercorns and goose legs to the boil. Peel the onions. Peel and wash the carrots. Add 1 carrot and 1 onion each to the goose legs.
2
Cover and cook on medium heat for 1 1/2 hours. Remove the goose legs and let them cool down a little. Remove meat from skin and bones and cut into large pieces. Degrease stock and pour through a fine sieve.
3
Measure out 3/4 litres of stock, bring to the boil with the remaining vinegar. Soak gelatine in cold water. Cut the remaining carrot and onion into slices and cook in the stock with the remaining spices for about 5 minutes.
4
Squeeze the gelatine and dissolve in the stock. Season to taste with salt, pepper and sugar. Add the meat to the stock and pour everything into a bowl. Let the goose sourness get firm overnight.
5
Fried potatoes taste good with it.