In many Western countries, whole-baked goose is the main Christmas dish on the table. In Russia, for many centuries, goose meat was also cooked by roasting in Russian ovens. Today the goose is a rare dish. But why not pamper your family at least for the holiday?
It is necessary
- One goose carcass,
- Sour apples - 15-20 pieces (depending on the size of the fruit),
- Salt,
- Spices to taste (black pepper and cumin are perfect),
- Dried herbs (dill, marjoram, and others),
- Water - 1-1.5 cups.
Instructions
Step 1
The main weight of a bird is bones, fat and skin. Therefore, in order for everyone to have enough meat, the largest carcass should be chosen. 5-6 kg is the optimal weight. But, for example, geese of the Kholmogory white breed reach a weight of 10-12 kg. Poultry not the first freshness is determined by the skin that is darkened, covered with mucus or blue around the tail.
Step 2
At home, if the carcass has already been plucked and gutted, it should be placed in the refrigerator. Let it sit for at least 8 hours. In addition, you can dilute apple cider vinegar with water, and soak the bird in this weak solution for one night. This procedure is needed to make the meat soft.
Step 3
The next step is to wash the goose, dry it, rub it with salt and herbs. And again leave for a while, 30 minutes will be enough. During this period, the salt and spices are absorbed into the skin.
Step 4
It's time for the filling. It can be stewed cabbage, boiled buckwheat, potatoes, but apples are considered classics. The filling is needed to absorb excess fat in this bird.
Step 5
Goose with apples is the most common dish. Apples (suitable grade Antonovka) first need to be washed, peeled, cut into 4 parts, and core removed. They are now ready to be the filling.
Step 6
Now you can lay them inside the goose. The stuffed bird is sewn up with a strong thread, preferably white, so that it does not fade. And the final touch - to tie the legs of the goose, otherwise they will stick out on the sides, violating the "marketable" appearance.
Step 7
It is most convenient to cook this bird in a goose maker or other dish with high sides. It is pre-filled with water for a couple of centimeters, a goose is placed in the water. Now in the oven.
Step 8
It should be heated to 270 degrees. Let this temperature hold for the first 20 minutes. Then - reduce to 220, and for the last hour - 180. Total cooking time - up to three hours.
