St. Martin's Goose

A whole goose.

Energy 370 kcal Proteins 17g , fats 30g of which saturated fatty acids 10g , carbohydrates 0.0 g of which sugars 0.0 g , salt 0.0 g , fiber 0.0 g .

Czech Republic / An honest, healthy Czech and Moravian goose, raised just like our grandmothers used to feed them.

The minimum consumption period is 3 days.

Store meat in the refrigerator at a temperature of 0–4 °C.

Preheat the oven to 140 °C. Cut off the goose’s neck and the front part of the wings (the tips), and remove any excess fat. Place the trimmed parts into a roasting pan and pour in 300 ml of water. Generously salt and season the goose with caraway seeds inside and out. Place 2 apples inside the goose. Put the goose on a rack in the preheated oven, with the roasting pan holding the trimmed parts positioned underneath. The fat will drip into the pan while roasting. This way, you don’t need to turn the goose, and it will roast evenly golden on all sides. During roasting, you can baste the goose a few times with the drippings. Roast the goose for 3 to 4 hours. The goose is done when the meat begins to separate from the bone. Grab the wing bone (the part still attached to the goose) and try to twist it—if it moves easily, it’s ready.

Remove the finished goose from the oven and let it rest for a while. Pour off the fat from the roasting pan, leaving only the roasting juices and at most 1 tablespoon of fat. Place the pan on the stovetop over medium heat and reduce the liquid, stirring occasionally, until only the fat remains. Sprinkle in flour and, while stirring constantly with a flat wooden spoon, toast it for 2–3 minutes until golden. Add stock, bring to a boil, reduce the heat to about one-third, and simmer gently for 20 minutes. Stir in the browned bits from the bottom of the pan as it cooks. Finally, strain the finished gravy through a fine sieve.