RecipesSaint Martin's goose
Traditionally, we roast a goose mainly on St. Martin's Day. We cut the goose into pieces and thoroughly salt it and sprinkle it with caraway seeds. The secret of its juiciness and...
Ingredients (what you need)
1 goose (4-5 kg with offal)
200 ml of water
salt
caraway seeds
200 ml of water
Recipe steps
We wash and dry the goose, then cut it into legs, breasts, and wings. We carefully cut the skin from the neck and fill it with the goose's stomach, heart, and liver.
Each piece is thoroughly salted on the outside and inside and generously sprinkled with caraway seeds. Then we place them in a roasting pan and add 200 ml of water.
We cover the roasting pan with a lid and roast the goose for eight hours at the lowest temperature in a gas oven. In an electric oven, we roast at 120 °C. We do not check, do not remove the goose, and simply enjoy the amazing aroma.
Finally, we remove the lid from the roasting pan and let the goose roast for another 15 minutes to achieve a nicely crispy skin. Great side dishes include both red and white cabbage, and dumplings of preference (potato, bread, or Karlovy Vary).
Additional information about the recipe Saint Martin's goose
St. Martin's goose is a traditional Czech dish that is served on November 11th, the feast of St. Martin. This meal symbolizes the arrival of winter and the harvest season. The goose is usually roasted to a golden brown and served with dumplings, cabbage, and sauce. Due to its juiciness and crispy skin, it is very popular and often enjoys great favor at St. Martin's feasts. Traditionally, young wine, known as St. Martin's wine, is drunk with the goose, complementing the flavors of this festive dish.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
