Goose in Sholet
100 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Rinse the groats and peas and soak them separately overnight in 1.5 l of cold water. The next day, salt both waters with a level teaspoon of salt and cook them separately again under a lid until tender. Drain and reserve the pea broth.
Preheat the oven to 150 °C. Thoroughly salt the goose legs, sprinkle with caraway seeds, place in a roasting pan, and bake in the preheated oven for 1.5 hours or until tender. If you have a whole goose, butcher it, use the legs and bone-in breasts for this recipe, and use the remaining parts of the goose for making broth. Remove the roasting pan from the oven and increase the oven temperature to 200 °C.
Finely chop the onion and press the garlic. In a saucepan over medium heat, melt the lard, add the onion, and sauté until golden brown, stirring frequently. Stir in the crushed caraway. Add the peas and groats, mix, add garlic, marjoram, lightly salt and pepper. Pour in 100 ml of pea broth, bring to a boil, and cook for 5 minutes over medium heat.
Chef's tip
Do not combine the peas and groats into one pot; they must be cooked separately. Peas cook much faster. Pour at least 1.5 liters of cold water over both the peas and groats. Rub the marjoram into the saucepan between your palms. It will release more aroma. You can also add 100 g of cooked chickpeas to the sholet.