How do I know when the goose is done?

Insert a skewer into the thickest part of the thigh. The juices should run clear, not pink. The internal temperature should be at least 75 °C.

Can I make the goose ahead of time?

Yes. Roast it fully, cool quickly, and refrigerate. Reheat at 180 °C for 20 minutes to crisp the skin. Carve only when serving.

Yes, up to 3 months. Carve the meat off the bone, freeze in portions with a little fat, and reheat gently. The skin will not re-crisp fully.

Either the oven was too hot (over 170 °C for the slow phase) or the goose was cooked too long. Slow roasting at 160 °C is essential.

A whole goose roasted slowly with caraway and garlic. The fat renders out, the skin crisps up, and…

Kapustnica is the soup that fills Slovak houses at Christmas. Sauerkraut, smoked pork, sausage, dried mushrooms and a…

To je vše, co tu máme.