Good Lifestyle

Do you converge the saliva only when you think about the Husičku dedicated? You are not alone. Our greatbacks enjoyed this rake, passed family recipes from generation generation and always this dish was among the festive dishes. St. Martin's throws most of us can not even imagine without the prepared husice. We enjoy a culinary experience with a glass of good St. Martin's wine. Restaurants will take over the way to us to prepare us, but not every housewife dare itself to prepare this meal. Let's look together to look at the tips that can help you and you will then boast your family and friends with a crunchy thigh from the goose.

Preparation before baking

Have you procured Husička, whether in the shop or from the home breeder and do not know how to start with her preparation? Get rid of the first feathers, use a knife or tweezer, some households can dare tiny pieces. In any case, it is necessary to cleanse the geese into smooth and then you can continue with its preparation. Wetting cold water and subsequent drying is commonplace.

Room temperature

To make the meat correctly, observe NATO to avoid acclimatized before placing it in the oven. On the idea that you put meat meat puzzle only half quickly forget. Even the way out of the refrigerator straight to the oven heapish is ideal. To get the best taste let meat 2 - 3 hours at room temperature and then put bake.

Netting and chicking

It is said that beauty is in simplicity. Take advantage of husy simplicity and you have won. The basis is the goose to fit well and chicken. And not only from the outside, but also from the inside. In this case, you don't have to experiment with spices or invent how to "improve". Salt and cumin Husičtka give the right taste and there is no further adding anything. If you just want to try something else, the inside of the geese sliced ​​apples or pears. Leave the taste of salt and cumin with the taste of salt and cumin in such a prepared goose.

Create a duquet huski to baking

Sometimes you've ever eaten dried roasts and we all agree that we certainly imply the perfectly prepared geese. Therefore, one of the other tips from us is, create a "duquet" while baking. Simply put the goose when baking cover and avoid unnecessary uncovering. Fatal error would be softness control meat pierced. If the correct temperature is set, you do not have to worry that the meat is burned and the injection in the form is not desirable.

Key to succes

Alpha and Omega Success is the temperature and baking time. Preheat the oven in advance to about 120 ° C. Purse the prepared geese on the baking dish and don't rush with baking. Hus is baking at low temperature for a long time. Our tip is to bake the goisian overnight. The average baking time is more than 7 hours, some sources list up to 12 hours of baking. Why don't you use for baking the night and wake up with an almost finished holiday lunch in the morning. About the last 20 minutes, uncover the meat and allow for a higher temperature, approx. 230 ° C. You can achieve beautifully crispy crusty. If you like Husička extra impressed, coat it with honey to create a honey crust.

Cover the baked goose with Alobal, let it rest and you can start enjoying a festive lunch.

In the idea of ​​the threshold, you certainly equip the dumpling, most often potato, but there is no appendix in the form of potato locations. To the perfect rake, sweet and sour cabbage is delighted, try it with the red cabbage and definitely don't go. And what do you still miss the perfect culinary experience? After all, a glass of good wine or beer. If you prepare the goose to the occasion of St. Martin's throws, you probably choose a glass of young St. Martinian wine, but if you serve a glass of chilled beer to the Husičtka, you won't do the mistake.