Christmas goose

Christmas goose

To prepare Christmas goose you will need these products:

• goose weighing about 5 kg


• 12 potatoes


• 6 pcs. onions


• 3 pcs. carrots


• 300 ml of red dry wine


• 5 tbsp. l. honey


• 1 tbsp. l. mustard


• 1 tbsp. l. freshly ground black pepper


• 1 tbsp. l. starch


• 1 tbsp. l. coarse sea salt


• sugar to taste

Wash the goose carcass, if feathers are left on it - scorch them. Cut as much fat as possible from the neck and neck, puncture the carcass with a toothpick - the more punctures will be, the better. Rub the goose with pepper and salt.

Preheat the oven to 200 ° C. Place the grate on the baking sheet and put the goose carcass on it. Thoroughly mix mustard, sugar and honey and pour this mixture on the bird. Put the goose in the oven, immediately reduce the temperature to 160 ° C. Bake the goose for two hours, with every 20 minutes it should be poured grease from the baking sheet.

Peel the onions and carrots. Cut each bulb in half, and each carrot - into 4 parts along. Peel the garlic heads from the top layer of the husks and cut them in half across. You do not need to divide the garlic into slices! Potatoes, too, clean and cut into large pieces.

After two hours, take the goose out of the oven andleave it on the grate. From the pan, drain almost all the fat (should remain 2-3 tablespoons), put vegetables on it and mix with fat. Put the grate back on the baking sheet and bake the goose with the vegetables for another hour. Then take the goose out of the oven, wrap it in foil and put it in a warm place, so that it does not cool down. Bake the vegetables for another 15 minutes at 200 ° C.

Put the cooked vegetables on a plate and cooksauce. To do this, put a baking tray with fat and juice on the stove for medium heat, pour the wine into it and bring the liquid to a boil, scraping off the baked juice with a spatula. Pour the sauce into the saucepan, add the starch in it, first diluting it in a small amount of cold water, salt to taste and mix.

Before serving, put the goose on the vegetables and pour sauce or serve the sauce in a separate gravy boat.

Bon Appetit!