CZECH– Roast Goose (or Chicken) with Sauerkraut and Knedliky

[Olga Drozd]

CZECH– Roast Goose (or Chicken) with sauerkraut and Knedliky

Roast goose is a favorite and is frequently accompanied by knedliky, a dumpling made in a variety of different ways, which takes the place of bread or potatoes.

NOTE: If you cook a 4-5 pound chicken, reduce all other ingredients by half.

1 (8-10 pound goose), or 4-5 pound chicken
6 tablespoons butter or oil
2 onions, chopped finely
1 cup water
4 pounds fresh sauerkraut
1 teaspoon caraway seeds
3 tablespoons flour
2 tablespoons sugar
Salt and freshly ground pepper

BRAMBOROVYMI KNEDLIKY (POTATO DUMPLINGS)

4 cups cooked mashed potatoes
2 1/2 tablespoons salt
1/2 cup farina
1 cup all purpose flour
1 egg
1/2 cup melted butter

FOR THE GOOSE OR CHICKEN: Preheat the oven to 350ºF. Wash the goose inside and out with cold water. Sprinkle with salt and a few grindings of pepper all over outside and rub it into the bird. Rub more salt into the cavity. Place the goose into a roaster and add 1 cup of water. Cover and roast for 2 to 2 ½ hours, basting frequently. (NOTE: If you use chicken, roast for 1 hour and 15 minutes.) When there is about 1 hour of cooking time left for the bird begin preparing the sauerkraut.

Brown the onion in butter or oil in a medium saucepan. Add water, the sauerkraut, and the caraway seeds and simmer over low heat for 45 minutes, stirring well every 5 minutes or so. Add the flour and sugar and a little salt and freshly ground pepper, and mix thoroughly. Simmer for 5 minutes.

Serve the goose or chicken on a warm platter and the sauerkraut in a separate bowl. Serve with knedliky. Serves 6-8 for goose, 4-6 for chicken.

FOR THE POTATO DUMPLINGS: Make a dough by combining the potatoes, ½ teaspoon salt, farina, flour, and a beaten egg. Knead for 10-15 minutes, then make the dumplings. These can be any size or shape you choose, but round or oval dumplings, each using from ¼ to ½ cup of dough, are preferable. Bring 2 quarts of water to the boil in a large saucepan and add 2 tablespoons salt. Add the dumplings one or two at a time until they are all in the water, then simmer for 15 minutes. Remove to a serving dish and pour on the melted butter, then serve with the goose and sauerkraut.

How the World Cooks Chicken