What Christmas dinner do without a stuffed goose? This tradition originated from ancient times, but as before, the juicy goose on the table is a symbol of Merry Christmas. Any housewife should know the secrets of cooking this dish. For general reference, this article is useful.
Pick your recipe
You will need
-
- goose carcass for 2 kg;
- For marinade:
- cold water - 1 l;
- vinegar 70% - 3 tablespoons
- salt and spices.
- For filling:
- rice - 0.5 kg;
- prunes - 200 g;
- raisins - 150 g;
- apples - 3 pcs.
Instruction manual
1
First gut the carcass, removing all the insides, clean the surface of feathers. Then wash the bird and marinate overnight in the marinade.
2
For marinade you will need cold water, vinegar, salt and spices. Add all the ingredients to cold water and wait for the salt to dissolve completely. As soon as the salt residue disappears, the marinade is ready.
3
The filling can be prepared from rice, prunes, raisins and apples. Add lemon and dried fruits if desired. Rice thoroughly rinse under a stream of cold water and set to swell in boiling water, after 30 minutes, discard in a colander.
4
Rinse the remaining products well in warm water and dry. Cut everything into slices, then mix with rice.
5
Remove the goose from the marinade and dry it. Each hostess can cook a goose in her own way, using various spices, but the most popular is a mixture of salt and pepper. Grate the pickled carcass well with it and proceed to stuffing the goose. After that, carefully sew the goose abdomen.
6
Many people know: in order to properly cook a goose in the oven, you also need small tricks. Most women prefer to bake the bird in foil - this helps to keep the baking process under control. Put the goose in a preheated oven to a temperature of 180-220 degrees for two hours. After an hour, remove the top layer of foil. This must be done in order for the bird to brown and look appetizing.