Restaurant Ruc's Roast Goose With Sauerkraut
Published December 29, 1981
- Total Time
- About 3 hours 45 minutes
- Rating
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Ingredients
THE GOOSE
1 8-10 pound goose
2 tablespoons caraway seeds
Coarse salt
2 cups water
SAUERKRAUT DRESSING
2 pounds fresh sauerkraut, rinsed
½ pound bacon
1 medium onion
1 teaspoon caraway seeds
1 teaspoon sugar (optional)
1 teaspoon vinegar (optional)
Coarse salt
SAUCE
1 tablespoon flour
1 cup chicken stock
Preparation
- Step 1
Preheat oven to 450 degrees. Spread the caraway seed and salt liberally over the goose and inside the cavity. Place in a roasting pan with the gizzards, neck, liver and wings underneath, plus two cups of water. Roast for two to three hours or until cooked, basting frequently with more water and pouring off the fat.
- Step 2
Rinse the sauerkraut and put into a heavy pot with 1-2 cups water, the caraway seeds and salt. Boil for 30 minutes and drain. In a separate pan saute the onion with the bacon. Add to the sauerkraut. Season with sugar and vinegar to taste. Cook for five more minutes.
- Step 3
Arrange goose on a serving dish and keep warm. Pour the fat off the cooking juices in the roasting pan. Stir in the flour, cook for a minute, then add the stock. Bring to a boil, season and serve separately in a sauce boat. Place the dumpling around the goose. Serve the sauerkraut in a bowl.
Private Notes