RecipesSt. Martin's Goose
We usually make roast goose on the feast of Saint Martin. We cut the goose into portions and generously salt it and sprinkle it with caraway seeds. The secret to juicy 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
Thoroughly wash and dry the goose. Then, cut it into thighs, breasts, and shoulders. Carefully remove the skin from the neck and fill it with the goose's gizzard, heart, and liver.
Each portion is thoroughly salted both outside and inside and generously sprinkled with caraway seeds. Then, place them in a roasting pan and add 200 ml of water.
Cover the roasting pan with a lid and roast the goose for a full 8 hours at the lowest possible temperature in a gas oven. In an electric oven, set the temperature to 120 °C. Sometimes we do not open and adjust the lid, we simply enjoy the intoxicating aroma.
At the end, remove the lid from the roasting pan and let the goose finish roasting for about 15 minutes to achieve a nice crispy crust. Ideal side dishes include both red and white cabbage and dumplings of your choice (potato, bread, or Karlovy Vary).
Additional information about the recipe St. Martin's Goose
St. Martin's goose is a traditional Czech dish that is prepared for the feast of St. Martin on November 11th. This dish symbolizes the end of the harvest and the arrival of winter. The goose is usually roasted to golden brown and served with dumplings, cabbage, and red wine. In addition, other side dishes such as potatoes or apples may also be served with the meal. St. Martin's goose is renowned for its excellent flavor and juicy meat, and it is a popular part of Czech family celebrations and gastronomic traditions.
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.
