Dinner - German christmas roast goose recipe

Author: Isidro Martin  

Weihnachtsgans, or Christmas goose, is a very special German tradition. With only two of us around for Christmas dinner this year, I scaled back the whole goose to a single large wild Canada goose breast.

German Christmas Goose (We ihnachtsgans)

German Christmas Goose (We ihnachtsgans)
Weihnachtsgans, or Christmas goose, is a very special German tradition. It's an easy meal to prepare and makes a great presentation on the holiday table.
Provided by: Jennifer McGavin
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: German
Number of ingredients: 13
  • 1 (4 1/2-pound) goose
  • 1 tablespoon salt, more for the bird
  • 1 dash pepper
  • 2 teaspoons dried thyme
  • 2 medium apples, cored and quartered
  • 1 small onion, cut lengthwise into 1/4-inch strips
  • 2 tablespoons pan drippings
  • 2 tablespoons all-purpose flour
  • 1 (14-ounce) can chicken broth
  • Salt, optional
  • Freshly ground black pepper, optional
  • 1 teaspoon dried thyme, optional
  • Canned peaches, currant jelly, buttered Brussels sprouts, potato croquettes, for serving
  • Calories: 214 kcal
  • Carbohydrate: 31 g
  • Cholesterol: 22 mg
  • Fiber: 4 g
  • Protein: 10 g
  • Saturated Fat: 2 g
  • Sodium: 1913 mg
  • Sugar: 18 g
  • Fat: 6 g
  • Serving Size: 4 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the Ingredients.
  2. Heat oven to 350 F.
  3. Wash and dry the goose, like you would a chicken or turkey. Sprinkle a dash of salt, the pepper, and thyme inside the cavity and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish.
  4. Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks.
  5. Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes.
  6. Let the goose rest for 5 minutes as you make the gravy.
  7. Gather the ingredients.
  8. Mix 2 tablespoons of the pan drippings with 2 tablespoons flour in a small saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Add salt, pepper, and thyme, if using, to taste. Keep warm.
  9. Serve the goose and gravy with canned peach halves decorated with currant jelly (if you don't want to make currant jelly or can't find it prepared. Cranberry sauce is a fine substitute), buttered Brussels sprouts, potato croquettes (or mashed potatoes), and the cooked apples and onions.
Notes: Secrets to Making the Best Christmas Goose Recipe, Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon …

BEST Vegan Holiday Roast — German Christmas

Delicate Vegan Christmas Goose Recipe - This traditional German "Weihnachtsgans" recipe turned plant based will excite everyone around the …

Traditional German Roasted Goose

Traditional German Roasted Goose
Roasted Goose is one of the traditional meals eaten on Christmas Eve in Germany - but not the only one. Some of the families serve merely potato salad and
Provided by: Marta
Yields: 8 servings
Number of ingredients: 12
  • 1 goose (5kg)
  • salt
  • 3 tbsp water (from the fridge)
  • 3 glases water (for roasting)
  • 6 bread rolls
  • 3 eggs
  • 3 tbsp chives (chopped)
  • 200 ml milk
  • 100 ml cherry juice
  • 1 tbsp cranberries
  • sugar
  • salt & papper
How to cook:
  1. The Bird
  2. Check and clean the outside and inside of the bird and remove any giblets.
  3. Rub the bird with salt from outside and inside.
  4. Stuff the inside of the goose with bread roll mixture. Make sure that you sew shut the opening of a goose.
  5. Place the bird in the cold oven on a wire rack breast down. In this way the fat will drain into the tray below. Turn the oven to 160 degrees and set the timer for 45 minutes.
  6. After this time remove the fat (keept it!) from the tray and pour 1 glas of water into it. Let the bird roast for another 45-50minutes and repeat the process another 2 times. Keep the fat with juice in the freezer. (The tray in the oven will contain fat only when you remove it after first 45minutes of roasting. The next two times the goose will give up the juices as well)
  7. After 3 hours turn the bird up side down and roast it another 1,5h. 15 minutes before taking out the bird brush the skin with very cold water - for the skin to be shiny and crispy.
  8. Remove the bird from the oven, take out the filling and make sure there are no threads.
  9. The Sauce
  10. Take out the fat with the juice from the freezer and separate fat from juice.
  11. Place the juice in the casserole, add cherry juice and cranberries and thicken it (for example with butter and flour mixture).
  12. Season it with salt, pepper and sugar.
  13. Serve the bird with red apple cabbage and potato dumplings.
  14. The Filling
  15. Cut the bread rolls into small cubes.
  16. In the large bowl mix the bread rolls, eggs chive and milk. Season with salt and pepper.
Notes: Western Europe: Roast Goose for Christmas, Place the goose on its side in the pan or on the roasting rack. Pour a few tablespoons of water into the roasting pan to prevent the goose fat from scorching. When the oven is heated, put in the goose and …

German Roasted Goose Leg And Gravy Recipe

German Roasted Goose Leg And Gravy Recipe
Learn how to make authentic German roasted goose legs (Gänsekeulen) and gravy. Made with just 4 ingredients and simple methods. Makes a perfect main dish for any special occasions.
Provided by: Ester | esterkocht.com
Total time: 155 minutes
Cook time: 135 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: European,German
Number of ingredients: 5
  • 500 ml (17 fl oz/ 2 cups) water (plus extra for gravy)
  • 1,8 kg (4 lbs) goose legs (about (6 legs))
  • 1 medium onion
  • 1 carrot
  • 3 teaspoons fine salt and freshly ground pepper
How to cook:
  1. Preheat the oven to 200 °C (392 °F). Next peel and dice onion. Peel and cut carrot into bite-size pieces. Cut pockets in the goose legs so that the salt will infiltrate nicely in the meat. Rub the meat with enough salt (we've used 2 teaspoons salt) and freshly ground pepper. Put goose legs on the baking pan with the skin side up and pour about 2 cups water into the pan. Scatter the vegetables around the legs and roast for 1 hour. Turn the legs and roast for another 30 minutes. Reduce the heat to 180 °C (356 °F) after 30 min and roast for another 30 minutes without turning. Turn the goose legs such that the skin side is facing up and sprinkle the meat once more with the remaining salt. Turn the oven to grill setting, increase the temperature to 200 °C (392 °F) and grill for 15 minutes or until the skin is nicely golden brown. Be careful that the meat doesn't burn. Remove from the pan and set aside.
  2. The drippings that came out of the goose legs while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you've used to roast the legs and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy. Season with salt and pepper if necessary and serve.
Notes: German Christmas Traditions Best Recipes, Every region and family has their own traditions, but traditional Christmas food in Germany includes duck, goose, rabbit, and a roast. The main dish is usually …

Weihnachtsgans – German Christmas Goose Breast

Weihnachtsgans – German Christmas Goose Breast
Weihnachten is the German version of Christmas and no Weihnachten would be complete without the Weihnachtsgans, or Christmas Goose. Usually stuffed with apples and chestnuts and seasoned with marjoram, the goose is traditionally roasted whole and served with blaukraut (tart braised red cabbage), and a starchy side like potatoes, dumplings, or spaetzle. Check out my recipe for cheesy spaetzle here. With only two of us around for Christmas dinner this year, I scaled back the whole goose to a single large wild Canada goose breast. Keeping with the traditional flavours, I stuffed the breast with chestnuts, apples, and onion and pan roasted it, creating a Weihnachtgans for two! I served it with blaukraut and cheesy spaetzle for a spectacular Christmas meal.
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 0 servings
Cuisine: German,Wild Game
Number of ingredients: 10
  • 1 teaspoon (4.5g) + 1 tablespoon (14g) butter
  • 3.5oz (100g) peeled, roasted chestnuts, diced
  • 1/4 tart apple, peeled and diced
  • 1 shallot or small onion, diced
  • 1 teaspoon (1g) dried marjoram leaves (or thyme)
  • 1 large Canada goose breast, with skin
  • Kosher salt and black pepper
  • 1 tablespoon (15ml) goose/duck fat or vegetable oil
  • 1 teaspoon (1g) dried thyme leaves
  • 5 juniper berries
How to cook:
  1. Preheat oven to 400°F (200°C, gas mark 6)
  2. Melt 1 teaspoon (4.5g) of butter in a skillet over medium high heat. Add the diced chestnuts, apples, shallot, and marjoram. Add a small pinch of salt. Cook, stirring, for about 5 minutes, or until the apple and onion are soft. Transfer to a bowl and let cool.
  3. Pat the goose breast dry with paper towels. Turn the breast so it’s skin-side down. Make an incision lengthwise down the middle of the breast, being sure not to cut all of the way through. Now gently pull open the two sides and make an incision down each side of the original incision so that both sides open up like flaps. Don’t worry too much about getting this right, you basically just want to cut a pocket to pack with stuffing.
  4. Season the inside of the breast generously with salt and pepper, then pack the stuffing into the open space. Pull the sides in so they close. Use kitchen or butcher’s twine to tie the breast back up into its original shape. You could also use toothpicks to put it back together, but they’re not quite as reliable as twine. Season the outside of the breast generously with salt and pepper.
  5. Melt the goose fat or oil in a cast iron or steel skillet over medium high heat. Lay in the goose breast, skin-side down and apply pressure down the length of it with a wooden spoon or spatula for 30 seconds. This helps it from losing shape. Cook for 5 minutes, turning with tongs so that all sides get seared, but focusing mainly on the skin side. Moderate heat if needed so that nothing burns. Transfer the skillet to the oven and cook for 10 minutes.
  6. Take the skillet out of the oven (with an oven mitt or towel!) and add 1 tablespoon (14g) butter, as well as the thyme and juniper berries to the pan. Once the butter melts, mix it with the aromatics and spoon it over the goose breast continually for a minute or two.
  7. Let the breast rest for 10 minutes, then slice and serve. This recipe is for a goose breast at medium doneness. For rarer breasts, reduce oven time to 5 minutes. I don’t recommend cooking wild goose breast all of the way through as it becomes chalky and livery tasting.
  8. Serve with blaukraut (braised red cabbage) and potatoes, dumplings, or spaetzle for a traditional Weihnachten meal. Spoon over more of the butter from the pan just before serving. Enjoy!
Notes: Raymond's roast goose recipe, Season the goose with salt and pepper. Place the goose, breast side down, in a large roasting pan. Pour in 400 ml (approximately 1 1/2 cups) boiling water. …
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