Wide with chestnuts

Ingredients for Wide with chestnuts

Instructions for Wide with chestnuts

To prepare the Wide with chestnuts recipe, please follow these instructions:

Dip the goose well and rub it inside with salt and pepper Cut a cross at the pointed end of the chestnuts and boil them in leachate water about 10 minutes. Peel the skull and the brown skin roughly with a knife. Chop the meat and meat 2 times. Mix it with the chestnuts, stir it with salt and pepper and add cream. Fill the dad in the goose and close with the needles or sew it together. Place the goose on the side in an ovenproof dish or a small pan. Stir the fat softly and brush it half past the goose. Put it in a 225 degree hot oven. Brown it on both sides, as it is still brushed with grease. Add half of the broth, moisten the heat to 160 degrees and cover the goose with aloe oil. Step for 1 hour, turn it over and continue for ¾-1 hour. Dip it with the cloud and more broth along the way. Remove the foil the last block and put the goose with the chest upwards. A rough rule for the cooking time is 50 minutes per. Kg + browning. Try to put a pinch along the goose's lower thighs and squeeze it slightly. If the meat extract that is extracted is colorless, the bird must be presumed to be finished. Take it out of the oven, cover it with aluminum oil and leave it for 15-20 minutes before it is tranched. Sow and foam the cloud, add cream and leveling and taste the sauce well. Cut the dough into slices and put it on the dish next to the goose. Serve small, buttered or browned potatoes, cranberry juice and green salad.