Geschundene Gans Recipe

History of Geschundene Gans:

Geschundene Gans is a traditional German dish that dates back centuries. In German, the word "Geschunden" means "skinned" or "flayed," which perfectly describes the process of preparing the goose for this recipe. The dish is often associated with festive occasions, such as Christmas or Thanksgiving, as it was considered a special treat due to the richness and flavor of the goose meat.

Fun Fact:

During medieval times, goose was a popular choice for large feasts and banquets. It was often served as the centerpiece of the meal, symbolizing prosperity and abundance.

Recipe for Geschundene Gans:

- 1 very fat goose
- Salt
- Ginger
- Garlic or onion
- Cold water

1. Start by cleaning and singeing the goose to remove any feathers or impurities. Cut off the neck, wings, and feet.
2. Lay the goose on a table with its back facing up. Take a sharp knife and make a cut from the neck down to the tail.
3. Beginning near the neck, carefully remove the skin by holding it in your left hand and using the knife in your right hand. Place the skin in a bowl of cold water.
4. Once the skin is removed, separate the breast from the back and cut off any joints.
5. In a plate, combine salt, ginger, and a little garlic or onion that has been finely chopped. This will be a mixture used to rub the joints and small pieces of the goose.
6. Take each joint and small piece of the goose and rub them with the salt, ginger, and garlic/onion mixture. Make a small incision in each leg and four incisions in the breast.
7. Insert a small piece of garlic or onion into each incision, and rub the entire goose, including the incisions, with a prepared mixture of salt and ginger.
8. Place the prepared goose in a stone jar, cover it, and refrigerate it overnight or until you are ready to use it.

Cooking Instructions:
1. Preheat your oven to 325°F (165°C).
2. Remove the goose from the stone jar, ensuring that any excess liquid is drained or removed from the surface.
3. Place the goose, breast-side up, on a roasting rack in a roasting pan.
4. Roast the goose in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
5. Throughout the roasting process, baste the goose with its own juices or with melted butter to keep it moist and add flavor.
6. Once the goose is cooked to perfection, remove it from the oven and allow it to rest for about 20 minutes before carving. This resting period allows the juices to redistribute, resulting in a tender and juicy meat.
7. Carve the goose and serve it with traditional side dishes such as red cabbage, dumplings, and applesauce.

Similar Recipe Dishes:

1. Roast Duck: If you are looking for an alternative to goose, roast duck is an excellent choice. It follows a similar preparation and cooking process, resulting in a crispy skin and succulent meat.
2. Peking Duck: This Chinese dish is known for its crispy skin and aromatic flavor. The duck is prepared through a unique process of air-drying, seasoning, and roasting, resulting in a truly delightful dish.
3. Roast Chicken: For a more accessible option, roast chicken is a popular choice. It can be seasoned and cooked in a similar manner, providing a delicious and satisfying meal for any occasion.



Viewed 2240 times.

Other Recipes from Poultry

Shoulder Of Mutton Stuffed
To Dress And Clean Poultry
To Truss A Chicken
Roast Chicken
Chicken Casserole
Boiled Chicken, Baked
Broiled Spring Chicken
Fried Spring Chicken
Chicken Fricassee
Chicken With Rice
Chicken (turkish Style)
Smothered Chicken
Chicken Curry
Chicken Paprika With Rice
Chili Con Carne
Pilaf (russian Style)
Pilaf (turkish Style)
Spanish Pie
Chicken La Italienne
Roast Goose
Geschundene Gans
Stuffed Goose Neck