Restaurant Ruc's Roast Goose With Sauerkraut

Name: Restaurant Ruc's Roast Goose With Sauerkraut
Total time: 3 h 45 min
Yield: 4 - 6 servings
Cuisine: eastern european
Ingredients: 1 8-10 pound goose; 2 tablespoons caraway seeds; Coarse salt; 2 cups water; 2 pounds fresh sauerkraut, rinsed; 1/2 pound bacon; 1 medium onion; 1 teaspoon caraway seeds; 1 teaspoon sugar (optional); 1 teaspoon vinegar (optional); Coarse salt; 1 tablespoon flour; 1 cup chicken stock

By Moira Hodgson

Total Time: About 3 hours 45 minutes
Rating: (0)
Comments: Read comments

Featured in: ETHNICALLY DISTINCTIVE NEW YEAR DISHES

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Ingredients

Yield:4 - 6 servings

The Goose

18-10 pound goose
2tablespoons caraway seeds
Coarse salt
2cups water

Sauerkraut Dressing

2pounds fresh sauerkraut, rinsed
½pound bacon
1medium onion
1teaspoon caraway seeds
1teaspoon sugar (optional)
1teaspoon vinegar (optional)
Coarse salt

Sauce

1tablespoon flour
1cup chicken stock

Ingredient Substitution Guide

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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.