Stewed goose with potatoes
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Stewed goose with potatoes is the most delicious way to cook potatoes.
Stewed goose with potatoes is our family’s definite favorite in terms of everyday goose dishes. Yes, we eat this bird not only on holidays, and in connection with this I have developed two series of recipes. When I need a beautiful goose, I bake it using the open method in the oven, and when beauty is not important and only our own people are present at the table, then we give preference to stewing the goose in a goose pan. The downside to this method is that the meat reaches its optimal doneness when the goose falls apart (the meat separates from the bones). It's not beautiful. But very tasty! A goose by open roasting without a goose pan cannot be so tender, whether you do it in a bag or without it.
So, of all the recipe options I have tried, stewed goose with potatoes is the dish after which my husband forbade me to experiment culinaryly with this bird: from now on I must make it this way, and only this way! And not because of the goose. You can get a tasty goose in another way. The main thing in stewed goose with potatoes is, imagine, potatoes! Can you imagine potatoes that are tastier than meat? And here it happens by itself, without any effort or dancing with a tambourine on your part. The most delicious potatoes we have ever eaten!!!
And stewed goose with potatoes is easier to prepare than all other types of preparation of this bird known to me. No punctures, no pouring of fat or wine... The cook's labor costs are a total of 25 minutes, everything else is heat treatment.
Cooking goose requires some math. The weight of salt is calculated as follows: 1 level tablespoon per 1 kg of goose weight. I have a goose - 5.800, for it - almost 6 tablespoons of fine salt. The amount of potatoes depends on the size of the goose and the configuration of the goose bed. But there should be a lot of potatoes, the more the better, because they are the most delicious!
When you start cooking, the goose should be at room temperature.
Ингредиенты
Goose - 1 pc.
Potatoes - 4000 g
Salt - 6 tbsp.
Рецепт
1. Remove excess fat from the goose’s tail area, rub it with salt on all sides, both outside and inside.
2. Cut the potatoes. Lots and lots of potatoes. Cut very large potatoes into halves. Towards the end of cutting the potatoes, set the oven to preheat to 250°C.
3. Lay out the bottom of the casserole dish with a layer of potatoes. If these are giant halves, then we place them with the cuts facing up.
4. Place the goose on top of the potatoes, breast up, back down. We line it with potatoes on the sides, and shove potatoes inside too.
5. Place the goose in an oven preheated to 250°C and bake with air circulation for about 20 minutes until lightly browned with the lid of the goose pan open.
6. Close the goose pan and simmer the goose for a total of 5 hours (counting from the start of cooking). A bird smaller than ours requires less time. The goose is baked at the rate of 45 minutes per 1 kg of weight. The criterion for the readiness of a goose in the gooseneck is the tearing of the skin on the keel. If this happens, that’s it, the bird is ready, even if the time is not up. Heat treatment should be stopped, but you can continue to keep the goose in the cooling oven until the time of serving.
7. The meat juice and fat released from the goose completely saturate the potatoes, and they turn out simply amazingly tasty! Try it - you won't regret it! At least, if you have a Mezim or Festal tablet on hand, you definitely won’t regret it. But if an attack of pancreatitis occurs, then, of course, you will regret it, but stewed goose and potatoes will have nothing to do with it, this is solely due to the stupidity of the pancreas!