« Poznań-style goose
Information about the dish:
- number of servings: 7-8
- preparation time: 150 min.
- difficulty: medium-hard
- caloric value: high
- goose (approx. 3.0 - 3.5 kg)
- 1.5 cups of pearl barley groats
- small pieces of parsnip, carrot, celery root, leek
- cap of one large, dried porcini
- 1/2 glass of lager beer
- 2 tablespoons of chopped dill
- pepper, salt
Preparation: Rinse the goose and cut off the neck and wing tips. Place them in a pot with the washed and peeled vegetables, add the mushroom cap, pepper and salt to taste. Boil the stock until it has a nice aroma. Rub the dried goose inside and out with salt and set aside in a cool place. Pour the prepared stock (3 cups) over the rinsed groats, put on a low heat. Stirring frequently, cook until the groats absorb all the liquid.
Cover the pot with the groats and set aside in a warm place for 15 min. to let the groats soften up. Mix the softly-boiled groats with the finely-chopped mushroom and season to taste. Add the dill to the groats and let it cool. Then use it to stuff the goose and sew it up with white cotton thread or fasten it together with toothpicks. On the bottom of the roasting pan, pour the beer, place the goose inside and put in the oven, preheated to 180°C. Roast for approx. 90 min. until the meat attains the proper softness and colour, basting the meat with the drippings. Place the goose on a platter and decorate with the cooked and coarsely chopped vegetables from the stock. Serve the dish with steamed yeast dumplings and red cabbage.