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Martinigans
Martinigans
Martinigans is a traditional dish from Austria. It consists of roasted goose, often stuffed with a delicious filling made of apples, onions, and herbs. The goose is roasted to perfection, resulting in juicy and flavorful meat with crispy skin.
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Ingredients
- 1 whole goose (approximately 10-12 pounds)
- 2 apples peeled and chopped
- 1 onion finely diced
- 2 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
- 1 cup chicken broth or vegetable broth
Instructions
- Preheat your oven to 350°F (175°C).
- Begin by preparing the stuffing. In a bowl, combine the chopped apples, diced onion, minced garlic, fresh thyme leaves, salt, and pepper. Mix everything together until well combined.
- Clean the goose thoroughly, removing any excess fat or innards. Pat dry with paper towels.
- Stuff the goose with the prepared mixture, ensuring that the cavity is fully filled. You can use kitchen twine or toothpicks to secure the skin and keep the stuffing in place.
- Place the stuffed goose on a roasting rack in a roasting pan, breast side up. This will allow the fat to drip away from the meat as it cooks.
- Pour the chicken or vegetable broth into the bottom of the roasting pan. This will add moisture to the meat and help prevent it from drying out.
- Season the goose generously with salt and pepper, and optionally, you can also sprinkle some thyme leaves on top for added flavor.
- Cover the roasting pan with foil and place it in the preheated oven. Roast for approximately 3-4 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
- After the initial 2-3 hours of roasting, remove the foil to allow the skin to crisp up. Baste the goose with the pan juices every 30 minutes to keep it moist and flavorful.
- Once cooked, remove the goose from the oven and let it rest for about 15-20 minutes before carving.
- Serve the Martinigans with your favorite sides, such as roasted potatoes, red cabbage, or glazed carrots.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
It's important to note that cooking times can vary depending on the size of the bird and the accuracy of your oven's temperature. It's always a good idea to use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
Nutrition
Calories: 832kcal (42%)Carbohydrates: 3g (1%)Protein: 36g (72%)Fat: 76g (117%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 9gMonounsaturated Fat: 40gCholesterol: 182mg (61%)Sodium: 201mg (9%)Potassium: 749mg (21%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 270IU (5%)Vitamin C: 12mg (15%)Calcium: 33mg (3%)Iron: 6mg (33%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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