{"id":4683,"date":"2012-11-30T20:51:21","date_gmt":"2012-11-30T20:51:21","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4683"},"modified":"2012-11-30T20:51:21","modified_gmt":"2012-11-30T20:51:21","slug":"knuspriger-gansebraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/30\/knuspriger-gansebraten\/","title":{"rendered":"Knuspriger G\u00e4nsebraten"},"content":{"rendered":"

Zutaten<\/strong>
\n1 K\u00fcchenfertige Gans (3,5 – 4 kg)
\nPfeffer & Salz
\n3 TL Getrockneter Thymian
\n3 \u00c4pfel (ca. 300 g)
\n3 Zwiebeln
\n100 Gramm Cranberries, frisch oder tiefgek\u00fchlt
\n100 Gramm K\u00fcchenfertige Maronen (Dose oder Glas)
\n750 ml H\u00fchner-Kraftbouillon
\n125 ml Rotwein
\nEvtl. Saucenbinder, dunkel
\nKl\u00f6\u00dfe<\/em>
\n500 Gramm Kartoffeln
\n2 Eier
\nMuskat
\nSalz
\nGrie\u00df oder Kartoffelmehl zum Binden<\/p>\n

Zubereitung<\/strong>
\nGans waschen und mit K\u00fcchenpapier trocken tupfen. Das Gefl\u00fcgel innen mit Salz, Pfeffer und Thymian einreiben, au\u00dfen nur pfeffern und salzen.
\n\u00c4pfel und Zwiebeln sch\u00e4len und in mittelgro\u00dfe W\u00fcrfel schneiden. Eine H\u00e4lfte davon mit Cranberries und Maronen mischen und in die Gans f\u00fcllen.
\nVon der H\u00fchner-Kraftbouillon 500 ml in einen Br\u00e4ter gie\u00dfen. Gans mit der Brustseite nach unten hineinlegen und im vorgeheizten Backofen bei 200 Grad auf der untersten Schiene 1,5 – 2 Stunden braten. Danach die Gans wenden, restliche Apfel- und Zwiebelst\u00fccke zuf\u00fcgen und das Gefl\u00fcgel nochmal 1,5 – 1 Stunde garen.<\/p>\n

Gans aus dem Br\u00e4ter nehmen und warm stellen. Bratensatz entfetten,
\nrestliche H\u00fchner-Kraftbouillon und Rotwein dazugie\u00dfen. Sauce mit dem
\nP\u00fcrierstab fein zermahlen.<\/p>\n

Zum Schluss mit dunklem Saucenbinder oder St\u00e4rkemehl binden und mit
\nSalz abschmecken.<\/p>\n

Die Kl\u00f6\u00dfe:<\/p>\n

Die H\u00e4lfte der Kartoffeln in der Schale kochen und anschlie\u00dfend
\nsch\u00e4len. Die gesch\u00e4lten Kartoffeln vorsichtig durch eine
\nKartoffelpresse dr\u00fccken.<\/p>\n

Die restlichen Kartoffeln sch\u00e4len und reiben. Die geriebenen
\nKartoffeln mit den H\u00e4nden gut ausdr\u00fccken.<\/p>\n

Die gekochten und durchgedr\u00fcckten Kartoffeln mit den rohen,
\nausgedr\u00fcckten Kartoffeln in eine Sch\u00fcssel geben. Eier hineingeben
\nund alles gut mischen. Kartoffelteig mit Muskat und Salz abschmecken.
\nWenn der Teig nicht fest genug ist, mit etwas Kartoffelmehl binden.<\/p>\n

Mit bemehlten H\u00e4nden aus dem Kartoffelteig Kl\u00f6\u00dfe formen und in
\nsiedendes Wasser geben. Wenn die Kl\u00f6\u00dfe nach einiger Zeit an der
\nWasseroberfl\u00e4che schwimmen, sind sie fertig.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 K\u00fcchenfertige Gans (3,5 – 4 kg) Pfeffer & Salz 3 TL Getrockneter Thymian 3 \u00c4pfel (ca. 300 g) 3 Zwiebeln 100 Gramm Cranberries, frisch oder tiefgek\u00fchlt 100 Gramm K\u00fcchenfertige Maronen (Dose oder Glas) 750 ml H\u00fchner-Kraftbouillon 125 ml Rotwein Evtl. Saucenbinder, dunkel Kl\u00f6\u00dfe 500 Gramm Kartoffeln 2 Eier Muskat Salz Grie\u00df oder Kartoffelmehl … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[207],"class_list":["post-4683","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nKnuspriger 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mit Maronen","author":"Steffen","date":"3. November 2011","format":false,"excerpt":"Zutaten 1 frische Gans 3-3.5kg G\u00e4nseklein u. Innereien Beifu\u00df frischer Majoran Pfeffer Salz Zwiebel, mittelgro\u00df 100 g \u00a0Sellerie 100 g \u00a0M\u00f6hren 100 g \u00a0Lauch F\u00fcllung\u00a0 50 g \u00a0gerauchten Schweinebauch 50 g \u00a0kleingehackte Zwiebeln 500 g \u00a0Rosenkohl \u00a0500 g \u00a0Maronen, gesch\u00e4lt 80 g \u00a0Zucker 0,1 l \u00a0trockener Rotwein 0,1 l \u00a0Bratensaft\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4686,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/01\/martinigans-mit-rotkraut-und-linsen\/","url_meta":{"origin":4683,"position":1},"title":"Martinigans mit Rotkraut und Linsen","author":"Steffen","date":"1. Dezember 2012","format":false,"excerpt":"Zutaten 1 Junggans (ca. 3 kg) 2 \u00c4pfel 2 Orangen Salz Gerebelter Majoran 500 ml Gef\u00fcgelfond 100 ml Orangegensaft 80 ml Grand Marnier Linsen 160 Gramm Tellerlinsen (in Wasser eingeweicht) 2 Zwiebeln 100 Gramm Bauchspeck 125 ml Orangensaft 2 EL Balsamico-Essig Salz, Pfeffer Butter 3 EL Glattes Mehl 4 EL\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":750,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gansebrust-mit-linsengemuse\/","url_meta":{"origin":4683,"position":2},"title":"G\u00e4nsebrust mit Linsengem\u00fcse","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 1 Bund Suppengr\u00fcn 2 El. \u00d6l 400 Gramm Gr\u00fcne Linsen 1 kleine Dose Tomaten (400g) 500 ml Gem\u00fcsebr\u00fche 1\/2 Tl. getrockneter Thymian Cayennepfeffer 1 G\u00e4nsebrust (etwa 400g) Salz, wei\u00dfer Pfeffer 2 El. Orangenlik\u00f6r 1 Bund Basilikum 1 El. Aceto Balsamico Zubereitung: Zuerst das Suppengr\u00fcn waschen, putzen, klein w\u00fcrfeln und\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":741,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gefullte-gansebrust-mit-birnen\/","url_meta":{"origin":4683,"position":3},"title":"Gef\u00fcllte G\u00e4nsebrust mit Birnen","author":"Steffen","date":"18. April 2011","format":false,"excerpt":"Zutaten: 400 g Birnen (2 St\u00fcck) 100 g Zwiebeln 3 El. \u00d6l 100 g Gorgonzola Salz, Pfeffer, Muskatnuss 2 G\u00e4nsebr\u00fcste 100 g M\u00f6hren 1 El. Tomatenmark 600 ml G\u00e4nsefond Rosmarin 1 El. Saucenbinder 50 g Creme fraiche 500 g Schalotten 200 ml Wei\u00dfwein 1 Bund Estragon 1\/2 El. Honig, fl\u00fcssiger\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4681,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/30\/gansebraten-und-2-fullungen\/","url_meta":{"origin":4683,"position":4},"title":"G\u00e4nsebraten und 2 F\u00fcllungen","author":"Steffen","date":"30. November 2012","format":false,"excerpt":"Zutaten 1 Gans, ca. 3 kg schwer etwas Salz, Pfeffer 150 g Suppengem\u00fcse, gew\u00fcrfelt 3 Zweige Majoran 1 EL Tomatenmark 250 ml Gaense- oder Gefluegelfond Fruchtige F\u00fcllung: 2 \u00c4pfel 1 Zwiebel 2 EL Pinienkerne, geroestet 50 g Backpflaumen ohne Stein 50 g getrocknete Aprikosen 50 g getrocknete Birnen 1 EL\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4675,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/29\/odenwalder-gansebraten-mit-honiglack\/","url_meta":{"origin":4683,"position":5},"title":"Odenw\u00e4lder G\u00e4nsebraten mit Honiglack","author":"Steffen","date":"29. November 2012","format":false,"excerpt":"Zutaten 1 Gans ca. 4,5 kg Pfeffer & Salz 3 EL Preiselbeerkompott 0,1 Liter Rotwein 0,3 Liter Braune Grundsauce 300 Gramm Esskastanien 3 \u00c4pfel 2-3 EL Honig 2-3 EL Apfelsaft Zubereitung Die \u00e4u\u00dfere Schale der Esskastanien entfernen. Diese dann kurz in kochendem Wasser blanchieren und die Haut abziehen. Die \u00c4pfel\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4683"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4683\/revisions"}],"predecessor-version":[{"id":4684,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4683\/revisions\/4684"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}