Świętokrzyskie Voivodeship
KIELECKA GOOSE STUFFED WITH VEGETABLES
Washed the goose and cover it with the marinade of lemon juice and olive oil. Line it with sliced vegetables and spices. Marinate in a cool place overnight. Stuff the goose with vegetables, put in a roasting pan, pour the boiling water over it and roast, covered, at 200°C for 1 hour per each kilogram of the goose weight.
Ingredients:
kielecka goose
250 g chicken liver
2-3 pcs. of potatoes, carrots, parsley, celery, apples, onions
3 tablespoons chopped parsley
2 cloves of garlic
lemon juice
2 tablespoons olive oil
salt, pepper, marjoram, thyme, coriander
kielecka goose
250 g chicken liver
2-3 pcs. of potatoes, carrots, parsley, celery, apples, onions
3 tablespoons chopped parsley
2 cloves of garlic
lemon juice
2 tablespoons olive oil
salt, pepper, marjoram, thyme, coriander
The recipe is from:
Hotel "Dworek Korytków"
Korytków 57
26-225 Gowarczów
Poland
[email protected]
www.dworekkorytkow.pl/
