In Russia for Christmas, the main dish of the table is baked goose. You need to cook it whole, but in order for the goose to give its taste better, it is better to stuff it with apples with raisins.
Pick your recipe
You will need
- - goose weighing 3 kg;
- - 1 kg of sweet and sour apples;
- - 250 g of raisins;
- - salt and pepper;
- - lemon.
Instruction manual
1
First go in for the goose. If the carcass with giblets (heart, stomach, liver), remove them, wash them. In the liver, cut the bile ducts and the gall sac itself, cut the stomach and remove the skin lining it. Put the giblets to boil in salted water. At the goose, cut off part of the wings along the first joint, also cut off the neck, tie or sew the skin on the carcass at the cut site. It is advisable to remove the internal fat, goose and so very fat bird. Rub the carcass inside with salt and pepper, drizzle with fresh lemon juice and set aside.
2
Sort out large raisins, wash it and pour boiling water over it for steaming. Take sour or sweet and sour apples. Wash them and peel them. Cut the goose stuffing apples into slices or small slices. To prevent them from darkening, sprinkle with lemon juice.
3
Remove the cooked giblets from the water, cut into pieces. Start stuffing the Christmas goose. First, put a layer of apples, then a layer of raisins, the next layer - guts. Repeat until the filling is over. You can also add pieces of internal fat, but this is not necessary, the goose and apples during the baking process will allocate enough fat and juice, so the filling will turn out to be juicy and aromatic.
4
Now sew the goose’s abdomen, rub the skin with salt and pepper, pour lemon juice on it, wrap the bird in cling film and put in the refrigerator for marinating for half a day. After this time, preheat the oven to 160-170 ° C, place the wire rack, a baking sheet under it, put it on the wire rack of the stuffed goose, after removing the cling film and bake for at least 4-3 hours. It usually takes one hour per 1 kg of poultry. Sprinkle with grease and juice.
5
Half an hour before being ready, raise the temperature to 200 ° C and bake the goose until golden brown. If it was already fried on top and still raw inside, then, on the contrary, cover the goose with foil so that it does not finally burn out, and the temperature in the oven in this case does not need to be raised. When the meat is pierced, the ready-made goose will emit light juice without a sac. Transfer the baked bird to a dish and serve by removing the threads.
Useful advice
Goose neck can be used for soup or borsch.