Roast goose with chestnut rösti

Name: Roast goose with chestnut rösti
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 potty Marjoram; 1 (approx. 4.5 kg) ready-to-cook goose with offal; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Carrots; 3 Onions; 5 TABLESPOONS Sunflower oil; 1/2 l Poultry broth (instant); 1.2 kg Brussels sprouts; 4 TABLESPOONS flaked almonds; 200 g Chestnuts; 400 g large potatoes (e.g. Bio Linda); 1 egg (size M); 1 TABLESPOON Flour; 2 TABLESPOONS Cornstarch; 1 pinch Sugar; 2 TABLESPOONS Butter

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 6

1 potty Marjoram
1 (approx. 4.5 kg) ready-to-cook goose with offal
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Carrots
3 Onions
5 TABLESPOONS Sunflower oil
1/2 l Poultry broth (instant)
1.2 kg Brussels sprouts
4 TABLESPOONS flaked almonds
200 g Chestnuts
400 g large potatoes (e.g. Bio Linda)
1 egg (size M)
1 TABLESPOON Flour
2 TABLESPOONS Cornstarch
1 pinch Sugar
2 TABLESPOONS Butter

Directions

1
Wash the marjoram, pluck the leaves from the stalks. Remove offal, neck and fat from the goose. Wash goose thoroughly from inside and outside and cut out the fat gland. Season abdominal cavity with salt, pepper and marjoram.
2
Season the outside of the goose with salt and pepper and place it on the oven rack. Push the fat pan of the oven underneath. Pour on 1/4 litre of water. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 4 hours.
3
Wash the intestines and neck. Peel, wash and cut carrots into large pieces. Peel and quarter 2 onions. Heat 1 tablespoon of oil for the sauce. Sauté the offal and neck while turning.
4
After 10 minutes add carrots and onions and fry for another 4 minutes. Deglaze with chicken stock and 500 ml water, bring to the boil and continue to simmer at low heat until the goose is cooked to the end (approx. 4 hours).
5
Clean and wash the Brussels sprouts and simmer in boiling salted water for about 10 minutes. Roast the almonds in a pan without fat, remove. For the Rösti chestnuts, chop them coarsely with a knife. Peel the potatoes, wash thoroughly and grate coarsely.
6
Peel the remaining onion and grate finely. Mix the potatoes, onion, chestnuts, egg and 1 tablespoon of flour. Heat 2 tablespoons of oil in a small pan. Add 3-4 tablespoons of potato dough to the hot oil, form into rösti and fry over medium heat until golden brown on each side, turning them over.
7
Keep warm. Process the remaining potato dough with the remaining 2 tablespoons of oil in the same way. 30 minutes before the end of the cooking time, brush the goose with salt water. Lift the goose from the grill and keep it warm. Pour frying stock through a sieve into a pot.
8
Degrease the stock. Pour the sauce mixture through the sieve as well. Remove the frying pan with a little water and pour in the sauce. Fill up the sauce to 400 ml with water. Bring to the boil. Mix 5 tablespoons of water and starch, thicken sauce, bring to the boil again and season with salt, pepper and sugar.
9
Heat butter, add Brussels sprouts and steam for about 5 minutes. Add almonds. In the meantime cut the goose. Arrange meat, Brussels sprouts and rösti on a plate. Add the sauce.