Long term roasting goose

Ingredients for Long term roasting goose

Instructions for Long term roasting goose

To prepare the Long term roasting goose recipe, please follow these instructions:

Remove fat from the fat goose, internal, melt it over a low heat in a saucepan, and save it in the refrigerator.

Rinse and dry the bird, rub the inside with salt and herbs, and dot chest and thighs with a needle, so the fat can drain. Getting potatoes and apples cut into coarse pieces in the goose, close the opening, and the binding thighs and wings in toward the body.

Put the Goose on the grate over the roasting pan, and set it in the 150-160 degrees c. alm. oven. After 1.5 hour poured rendered fats derived from, and 1 liter of boiling water or duck broth (Oscar) pour into saucepan. Cook, a total of 4 hours, and dripping with wetness from saucepan.

Sauce: Si and foam væden in baking pan, mix with already cooked Fund, and smooth aftertaste.

Tips:
Long-term frying ensures juicy meat without large losses, and goose cooked with chest upwards all the time, 40 minutes per kilogram.