Plenty of sauce for the Christmas poultry
From the Christmas fowl you often do not get the desired amount of sauce together. Of course you could water the poultry constantly to get as much sauce as possible, but this only "dilutes" the taste.
Since both my husband and the children like to see their food swimming in the plate, we need quite a bit of sauce and that's why I work on it a day or two before:
- Slice the goose and small poultry (about two to three kg each) a little bit smaller and fry them in a large pot with good oil or clarified butter and remove them.
- Meanwhile brush two bundles of greens and dice small. Peel and quarter four apples and two onions. Roast the vegetables with the apple and onion quarters in the grate, then fry a tablespoon of tomato puree. Add goose and poultry meat again.
- Add one 3/4 l white or red wine and just as much water, add thyme, salt, peppercorns, lovage and mugwort and bring to a boil. Turn down the heat and simmer for about two hours.
- Then degrease the sauce (works best if you put it on the balcony or in the fridge overnight - the fat gets hard and can be lifted off easily.) A little bit of the chicken fat gives the red cabbage a wonderful shine and fine taste.) ,
- Finally, sift the sauce through a fine sieve and vigorously "bite" through the contents of the sieve, so that the remaining flavoring substances pass into the sauce.
- Season with salt, pepper and apple or orange juice (if desired also with a sip of cognac). If you want, you can also add a handful of dried cranberries and / or pickled green peppercorns to the sauce and bring to a boil.
- When the duck or chicken roast is ready, mix its defatted base with the finished sauce, season again and tie if desired.
- Now you have about 1 1/2 L of the most delicious duck or goose sauce, homemade and absolutely free of artificial flavors, which is guaranteed to last!
