:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/rNgooP7QoRCb4AgW3wUM/467f7129a7ef59d89d0f8e0b17ddf1.jpeg "Favourite Goose Fry")
Source: Pixabay: Shy_Photographer
Favourite Goose Fry
Roast goose is one of our favourite meat dishes in the family, usually made on weekends when the whole family is at home. I often work from a recipe of my grandmother, who was very particular about salting the goose thoroughly and adding spices under the skin.
Ingredients
- 1 all Liba
- Salt, pepper
- 3 Thread thyme
- 2 Thread rosemary
- 4 clove garlic
- 2 apple
- 2 onion
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Directions
Clean and dry the goose. This is an important step as the drier the goose, the crispier the skin will be.
Season the goose thoroughly with salt and pepper inside and out. My grandmother's trick for seasoning was to also stick some garlic and herbs such as rosemary and thyme under the skin of the goose.
Fill the goose with the apple and onion. The stuffing will soften and take on the flavour of the goose, giving the dish extra flavour.
Place the goose in a baking dish and cook in a preheated oven over medium heat for us, usually for about 2.5 hours. It's important to baste the goose with the juices several times to prevent it from drying out.
When the goose skin is nicely browned and the meat is tender, remove from the oven. Remember to let the goose rest for at least 15 minutes before carving.
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