Table of the Hungarians: the roasted goose was prepared by a master chef from Kecskemét

Traditional roast turkey was prepared on Sunday in Kecskemét in the scope of the You are at home! I love You Hungary! series of events of the Hungarian Television. The delicacy was prepared at the Bozsó-house and was taken to Ópusztaszer in an earthen vessel to the Table of the Hungarians.

The goose was spiced and baked in an oven by Garaczi János master chef of the Tanyacsárda in Lajosmizse. The Venesz József award-winner master chef, about the craft cooking of goose told MTI that the key is to have a bit “fat” yellowish young geese to be the base material. The trick to feed the goose with corn for a week or two before cutting so the goose liver will also become fat. (MTI)