Bosch 8 Series Recipes page 111

Grilled goose with bread roll filling
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Ingredients | For 6 servings
Universal pan with wire rack
Goose:
1 young goose, approx. 3 kg, fresh or defrosted
Salt
Pepper, freshly ground
Mugwort
Filling:
3 stale bread rolls
100 ml milk
3 eggs
Goose liver
Goose heart
1 onion
1 bunch flat-leaf parsley, freshly chopped
30 g butter
Nutmeg, freshly grated
In addition:
Cocktail sticks
Butter or salt water for brushing
Per serving
757 kcal, 13 g carbs, 52 g fat, 60 g protein,
1,1 BU
Preparation
1 | Remove the goose, discard the fat and cut out
the rump gland. Rinse the goose under cold water
and pat dry with kitchen towel. Season with salt
and pepper and rub inside with mugwort.
2 | Slice the bread rolls thinly and pour the hot
milk over them. Mix together the eggs and bread
rolls. Chop the giblets. Chop the onions, fry in
butter with the giblets and the parsley, season to
taste. Mix with the bread roll mixture. Fill the
goose with it and seal the cavity with cocktail
sticks.
3 | Place the goose onto the wire rack with the
breast side down and roast as indicated. Turn the
goose after approx. 90 minutes.
4 | To make the skin crispier, brush the goose with
butter or salted water approx. 10 minutes before
the end of the roasting time.
Poultry and meat | 109
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Setting procedure:
Circulated air grilling
Universal pan with wire rack, level 2
170 °C
Roasting time:
2 hr.-2 hr. 30 min.
Tip:
You can seal the bird using the 'shoelace method'.
Pierce the opening with cocktail sticks and wrap
string around these in a criss-cross pattern.
You can grill the goose in exactly the same way
even if you have not stuffed it. In this case, the
cooking time will be reduced by approx.
15 minutes.