This is a traditional dish for the Christmas table. The goose very special taste and aroma, so do not hesitate a moment, choosing his name.
Goose - 4.5-5 kilogram
Lemon - 1 piece
Sage - 1 bunch
Salt - to taste
Freshly ground pepper - to taste
For the sauce
Flour - 25 grams
Chicken broth - 600 ml
How to cook Baked Christmas goose
Cut lemon with a thin layer of skin in the form ofhelix. Heat the oven to 220 C. Remove the excess fat from goose carcasses (keep in the freezer - it is useful to you!) From her lemon peel and sage, adding a bit of spice. Rub the surface of the carcass with salt and pepper, place breast side down on the rack in a large baking dish. Bake 30 min., Until browned.
Carefully remove the goose from the oven, turn thebreast up. Hold in the oven for another 20 minutes, until lightly browned breast. Carefully move the grill with a goose on the board, the fat from the pan gently merge into a large bowl of refractory (it can then be used for baking potatoes).
Reduce the oven temperature to 180 ° C, returngrill with a goose in the pan and bake for another 1.5-2 hours - until done (pierce skewer the thickest part of the thigh - should stand clear juice). If necessary, drain the excess fat once or twice during baking. Put the goose on a platter, wrap tightly in two layers of foil and leave for 20 minutes.
Make gravy. Leaving in the form of baking 2 tbsp. l. heated with goose fat, place it over medium heat (or use a small saucepan for this). Add flour, hold on the fire a minute, stirring. Without ceasing to interfere, in a thin stream, pour the broth, bring to a boil. Give barely noticeable boil for 2-3 minutes, until the sauce thickens. Add salt to taste, strain into a gravy boat. Serve the goose with any of the side dishes, gravy, apple or berry sauce.
For a side dish of red cabbage heatoven to 150 C. In a baking dish with a lid lay layers of cabbage and apples, add sugar, vinegar, butter, cut into small pieces, season with salt and pepper. Cover the form of a lid and cook in the oven for 2-2.5 hours, until tender. Add currant jam, stir, add salt to taste and serve a baked goose.