Grilled Julegås

Ingredients for Grilled Julegås

Instructions for Grilled Julegås

To prepare the Grilled Julegås recipe, please follow these instructions:

Start the grill up.

While the grill starts up made a foil tray ready with vegetables and herbs at my request, it could be onions, carrots, thyme, Rosemary, Bay leaves and peppercorns.

Take the innards out after thawing, cut or cut of the wingtips. Giblets and wing tips are added in foil tray, with the vegetables.

Goose inspected and rinsed in cold water in-and outside. Blot dry with paper towels. Rub the goose inside and outside with salt and pepper and fill it with Apple pieces and prunes. Close the kødnåle or binding with the thighs together.

When the coals are hot, pour in the hills on the side of the grill, foil tray is placed between and water poured over. The grate in place of Li, lubricated with oil where the goose, and the goose must be placed on the grill. FRY using indirect heat 20-25 minutes per ½ kg.

When the goose has roasted the specified period of time, checks to see if the goose is done. This is best done by sticking a fork in the joint between the thigh and breast-kødsaften must be clear.

When the goose is done fried taken the barbecue and rest about 5 minutes. Parties to Goose, cut down along the breast bone and cut fillets of, then the thighs and wings.

Sauce: Foil tray content sifted in a pan, sprinkled with wheat flour and boil up, season with cream, salt and pepper, stained with colour.

Tips:
There should be a continuous new coal on the grill, a 4-5 pieces per hour, take ½ ditrekte from the bag