Cooking Goose Meat

BEFORE COOKING:

Before cooking, thoroughly rinse the goose.

COOKING:

If making broth or stock, place the meat in cold water. If cooking the goose as a standalone dish, add it to boiling water, which ensures juiciness and greater nutritional value. Cook the goose for 1.5–2 hours on low heat. If necessary, add water to keep the meat fully submerged. Do not replace the water. If making broth, skim off the scum (a brownish foam formed from coagulated protein) during the first 10–15 minutes – this ensures a clear broth. Forty minutes before the end of cooking, add cleaned vegetables. Salt at the end when making broth or immediately after adding the vegetables if cooking the meat as a main dish. You may also add spices, e.g., juniper berries, pepper, bay leaf, cloves. After skimming off the scum, cook covered. The meat is done when a knife or fork goes in easily.

SERVING SUGGESTION:

Serve the cooked goose with your favorite sides and salad (e.g., with cabbage).

Enjoy your meal!