Roast goose with red cabbage

Name: Roast goose with red cabbage
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 ready-to-fry goose; 7-10 Tbsp (4.5-5 kg); 4 (approx. 1 kg) sour apples; 1-2 TspThyme, salt, pepper; 4 Onions; 1 carrot, 1 small leek; 1 glass Poultry (400-500 ml); 7-10 Tbsp stock or chicken broth; 8-10 Tbsp Apple liqueur; 7-10 Tbsp with spices; 7-10 Tbsp (e.g. "Winter Apple"); 1 (approx. 2 kg) Red cabbage; 40 g clarified butter; 4-5 Tbsp Red wine vinegar; 1/4 l apple juice; 1-2 Bay leaves; 4-5 Cloves; 2 Star Anise; 3-4 Tbsp Currant Jelly; 2-3 TABLESPOONS flour, possibly 5 tablespoons of cream; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 ready-to-fry goose
7-10 Tbsp (4.5-5 kg)
4 (approx. 1 kg) sour apples
1-2 TspThyme, salt, pepper
4 Onions
1 carrot, 1 small leek
1 glass Poultry (400-500 ml)
7-10 Tbsp stock or chicken broth
8-10 Tbsp Apple liqueur
7-10 Tbsp with spices
7-10 Tbsp (e.g. "Winter Apple")
1 (approx. 2 kg) Red cabbage
40 g clarified butter
4-5 Tbsp Red wine vinegar
1/4 l apple juice
1-2 Bay leaves
4-5 Cloves
2 Star Anise
3-4 Tbsp Currant Jelly
2-3 TABLESPOONS flour, possibly 5 tablespoons of cream
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Wash the goose, pat dry. Remove fat gland and flomen. Wash apples, quarter, core and cut into pieces. Mix with thyme. Rub the goose inside with salt and pepper and fill with the apples. Close the opening with skewers. Stick wings under the back. Tie the legs together with kitchen string if necessary.
2
Place the goose on the grill (with the fat pan underneath). Pour on approx. 1/8 l water. Bake in the oven (electric cooker: 175-200 °C/ convection oven: 150-175 °C / gas: level 2-3) for approx. 3 3/4 hours
3
2 Peel or clean and wash the onions, carrot and leek. Cut them into small pieces and put them into the fat pan after about 30 minutes, roast them. Gradually add stock and approx. 1/2 l water. Spread the goose with liqueur more often
4
Clean and wash the red cabbage and cut into fine strips. Peel 2 onions and chop them roughly. Heat clarified butter. Sauté cabbage and onions in it. Add 200 ml water, vinegar and apple juice. Add spices, some salt and pepper. Cover and cook for about 50 minutes. Season to taste with jelly, salt and pepper
5
Brush the goose with cold strong salt water for the last 10 minutes and fry it crispy at highest heat. Take out and keep warm
6
Sieve the stock and degrease well. Dissolve roasting set with approx. 1/8 l water, add and bring to the boil. Mix flour with some water. Stir into the stock, bring to the boil and simmer for about 5 minutes. Season to taste. Refine with cream if necessary. Serve everything. Served with: boiled potatoes or dumplings