Restaurant Ruc's Roast Goose With Sauerkraut

Total Time
About 3 hours 45 minutes
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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

Preparation

  1. 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.

  2. 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.

  3. 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.

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