Roasted goose with boiled chestnuts(Oca arrosto per la festa d'Ognissanti co' marroni
lessi)
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Amounts for 12 people
- A)
- 1 goosling (goose) of a medium weight, that means 7-8 kgs for this
period, ready to be cooked (neck, legs and entrails already removed
- the entrails can be kept to prepare tasty canapés - glands
of "codrione" and so on) and become high at the right point
(5-6 days from the slaughtering)
- 100 grams of dried bacon, cut into very thin slices
- B)
- a thick mixture composed by:
7-8 spoons of olive oil
6 garlic cloves
2 small branches of rosemary and a big lock of sage
1/2 spoon of fennel seeds
a big pinch of spices and a pinch of salt
salt and pepper
peanut oil
- C)
- a liquid mixture composed by:
1 bottle of white warm wine
some skins and the juice of an orange
3 cloves
1 chicken meat stock cube
1 kg of boiled chestnuts
50 grams of butter
1 spoon of white flour
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Take
a mincer and make a sort of purée with the ingredients mentioned
at point B). Then take the goosling, salt and pepper it very abundantly
(inside and outside) and spread it very abundantly (inside and outside)
with the mixture at point B). Now take some tinfoil, stretch it over a flat
surface, form a sort of bed with some bacon slices and position the goosling
over this bed and on its back, that means with its breast upward. The goosling
should have its wings and legs drawn up around the bast, so bind it, especially
breast and legs, with the remaining bacon; then make a bundle with the tinfoil
by binding it quite tightly.
Take a pan and position the above wrapping (abundantly bathe with peanut
oil), put it in hot oven at a temperature of 200 degrees and cook for one
hour and a half.
After this time take out the pan from the oven and remove the tinfoil bundle
from the goosling (please take care to keep all the slices of bacon) and
recoup all the grease in the pan.
Lower the oven temperature to 160 degrees and put the goosling once again
in the oven, but this time it should lay on its breast (with the back upward),
cook it for 30 minutes more by bathing 4-5 times with the grease of the
pan. After this time, turn the goosling and position it on its back, then
bathe it with the mixture at point C), inside and outside (you have to increase
the oven temperature to 180 degrees), until you finish it in order to form
a sort of liquid where to cook the goosling. Cook in this way for about
40 minutes (during the cooking you had better making some holes on the goosling
skin to favour the grease leagage). At this point take out the goosling
from the oven, drain it, put it in a warm place, take the remaining part
of sauce from the bottom of the pan and, by sieving it, pour it in a liquidizer
together with butter and flour. Mix all this stuff very well, then pour
it in a small pan and boil it very slowly (it will be better to cook it
in a double saucepan) for 5-6 minutes by turning it continously, then switch
off the heat and keep this sauce warm. At this time you have to cut the
goosling in small pieces (it will be better to serve it entire, but it will
be more difficult to cut it) and put them on a tray, positioned over a bed
of boiled chestnuts, just peeled and very hot and bathe all the course,
but with parsimony, with the hot sauce you have previously prepared. |
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