German Christmas Goose

    | Back to the latest recipes |

    Makes 3 to 4 servings of german christmas goose:

    Goose for German Christmas

    ^

    1 goose (4,5kg)
    2 apples
    1 pear
    100 g dried plums
    200 g
    dried apricots

     

     

     

     

    Click the picture to get more info about our german christmas goose.

    200g chestnuts, cooked and peeled
    salt and pepper
    2 1/2 tbsp. quince jelly (or apple jelly)
    enough water
    1 tbsp. lingonberry jam


    Preparation of a german christmas goose – (preparation time 5 hours):

    1. Wash the prepared goose (taken out interior organs!) with water and dry it afterwards carefully.

    Washed and dried Christmas goose

    ^

     

     

     

     

     


     

     

    2. Wash apples, pears. Weigh enough dried plums, dried apricots and chestnuts

    Stuffing ingredients

    ^


     

     

     

     

     

     

    3. Core apples and pear. Cut each fruit into bite-sized pieces.

     

    Pieces of apple

    ^

     

     

     

     

     

     

     

    4. Mix fresh and dried fruits with chestnuts in a bowl. Meanwhile preheat your oven on 160°C.

    Pieces of apple in a bowl

    ^

     

     

     

     

     

     

     

     5. Stuff chunks of fruits and nuts into the bird.

    Filling a christmas goose.

    ^

     

     

     

     

     

     

     

    Seal the main orifice with butcher’s string.

    Stitching up the stuffed goose

    ^

     

     

     

     

     

     

    Sealing the stuffed goose

    ^

     

     

     

     

     

     

     

    6. Place a bbq grid in the middle position of your oven (preheated 160°C) and put the goose brest down on it. Below the bbq grid shove in a deep baking tray or casserole filled with water – to catch the juices that are emitted by the goose.

     

    Goose on bbq grid

    ^

     

     

     

     

     

     

     

    Important :
    i. On-again-off-again (every hour) empty the deep baking tray
    and fill fat and juices in another pot. Then refill the deep baking tray with a glass of cold water.

    ii. Every hour gently perforate the goose skin all-over with a metal cocktail stick or a similar thin needle – without penetrating the flesh. (This procedure relieves the fat dripping out of the goose.)


    7. For approximately 2 hours and 45 minutes the goose has been in the oven – now turn the goose around – the bird lays on it’s spine the breast is upturned
    .

    Roll over the goose

    ^


     

     

     

     

     

     

    8. After another 1 hour seperate the juices you kept from broiling the goose from the fat. Fill the meat juices in a little saucepan, add 1 tablespoon lingonberry jam and a half tablespoon quince jelly. Let this sauce reduce to the half – by boiling a little below the boiling point.

    9. Another hour later spread the quince jelly on the goose skin, turn down the oven on 100 °C and give the goose 15 more minutes to get a crispy skin.

    10. Carve the bird and serve it with red cabbage, dumplings, sauce and canned williams pear.

    Christmas goose with side dishes

    ^

     

     

     

     

     

     

     

     


    Goose for German Christmas

    ^

    German Christmas Goose can be served with:
    dry red wine
    dark german beer

    | Back to the blog |



    Tags: ,

    5 Responses to “German Christmas Goose”

    1. velva says:

      There is nothing that says German more than serving a Christmas goose. Awesome. We have German friends and our family a few years back experienced a wonderful German Christmas in Germany. The highlight of our dinner was goose and it was delicious.

      Happy Holidays to you!

      Velva

    2. velva says:

      Happy New Year to you and your family!

      Cheers.
      Velva

    3. Jenny says:

      I like your recipe!

      Happy New Year to you from Quebec!

      Jenny

    4. Doug87 says:

      Thanks for posting an authentic German recipe for goose. I will definitely try it on our next big holiday dinner!
      Doug87´s last blog post ..Musicians and good food – never far apart

    5. A-Man says:

      Thank you! You are always welcome! I forgot to mention one ingredient for the stuffing: a handful of chestnuts.
      A Happy New Year to you and your family!

    Leave a Reply

    CommentLuv badge

    *