Cooked Goose

Have fun preparing this mushroom dish!

1.soak the morels cool washed in 1/2 liter of lukewarm water and set aside. Move the morels often so that the sand falls out of the chambers.

2.Carve the raw or possibly thawed goose (leisurely, for one night in the refrigerator), as follows: First, cut the legs into small pieces with a sharp kitchen knife. Score left and right of the breastbone lengthwise down to the breast bone, separate the breast meat from the breast bone. Cut wings with joint into small pieces. Cut the skeleton (carcass) into 2 parts (poultry shears).

3.layer all parts of the goose in a roasting pan. Soup greens with bay leaves, onions, dried mushrooms and peppercorns to the goose form. Salt. Fill with water until the whole meat is covered (at least 2 liters).

Cover and simmer at a low temperature for at least one hour (the legs should simmer longer). If the temperature is too high, the goose meat will become hard. Check with a fork to see if the meat is tender. Remove from clear soup, cool.

5.Strain soup. Squeeze vegetables in strainer, discard, cool the clear soup. Degrease on it.

6.Skin lukewarm goose meat, remove from bones in pieces as large as possible. Keep smaller pieces of meat separately.

7.drain morels, pour liquid through a coffee filter, squeeze morels well. Chop into coarse pieces, mix with the parsley, dill and tarragon leaves.

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