This is how the Martin goose succeeds
(BZfE) – St. Martin's Day will soon be upon us, and the high season for goose meat will begin. With a few tips, you can create the perfect roast without much previous knowledge – tender and juicy on the inside, but nice and crispy on the outside. When shopping, pay attention to quality. The best choice is locally sourced goose meat, bought direct from the producer. With organic farmers, the animals have sufficient exercise and plenty of time to grow. This is not only more animal-friendly, but also makes the meat more aromatic and not quite as high in fat. Consumers can also access geese from “free range” and “free range” geese with peace of mind. In the supermarket, the goods usually come from Hungary or Poland. A young goose weighing around 4.000 to 6.000 grams is enough for six to eight people.
Before the poultry goes into the oven, they are briefly rinsed, patted dry and seasoned on the inside with salt and pepper. Traditionally, the goose is stuffed with apples, onions and celery. Mugwort and marjoram make the meat more digestible. Depending on your taste, there are many other variants, for example with chestnuts, figs, pumpkin and walnuts. The stuffing is placed in the goose's abdomen and tied with kitchen twine. Wings and drumsticks should also be tied loosely so that they do not burn in the oven. Now place the roast breast-side down in the sauce pan and pour over the salted water. Every half hour, the drained fat is scooped over the goose and turned halfway through the roast. The larger the goose, the longer the cooking time. Approximately one hour is calculated per kilogram, because poultry may only be eaten fully cooked through. Fifteen minutes before the end of the cooking time, the temperature is turned up to around 220 degrees Celsius so that the crust becomes nice and crispy. When the goose is ready, the meat is cut up. To do this, cut the meat around the legs and then cut them off with a sharp knife. The best way to detach the wings is with poultry shears. Now cut the sternum lengthways, detach from the bone and portion. In the meantime, you can conjure up a creamy sauce from the roast stock. It is traditionally served with red cabbage and potato dumplings. If you prefer something less hearty, serve a red cabbage salad with a fruity marinade and a chutney made from apples, raisins, cinnamon and gingerbread spice.
The consumption of goose meat on Martin's Day has a long tradition. According to legend, Martin of Tours hid in the goose pen out of modesty when he was about to be ordained bishop. However, the chattering birds gave him away. In addition, Martin's Day was a date for rent payments and geese were a popular means of payment.
Heike Kreutz, www.bzfe.de
