Before you cook a goose, you must select it. In order for the dish to be soft and juicy, you need to be able to identify an old goose lying in front of you or a young one. The main distinguishing feature by which the age of a bird can be determined is its legs
In an old bird, they are burgundy, in a young bird, they are yellow. Try to choose the largest goose, as most of the bird's body is made up of fat. So, the goose is selected and brought home
Now let's talk about the sleeves in which he will prepare. Sleeves are long, rolled-up tubes of transparent foil. If there are no sleeves in stores in your town, get baking bags for meat.
Ingredients:
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Vodka 100 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Fat 100 grams, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Spice to taste, <p class = "MsoListParagraphCxSpLast" style = "margin-left: 0cm; mso-add-space: auto;
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Sequencing:
The first thing to do is prepare the dressing. Chop the bacon finely and add chopped herbs to it. Rinse the goose carcass under cool water, roll it in spices and pepper, salt and pour over the dressing. Place the prepared poultry in a roasting pan or roaster and sprinkle with onion rings and finely grated carrots. Then add pepper and salt again.
Heat the chicken stock slightly and pour over the goose liberally. The last thing to add is 100 grams of vodka. Cover the dish with a lid and place in the oven. Goose should be baked at a temperature of 150 degrees.
After an hour, remove the goose from the oven and pour your own juice over it. Leave until tender. Bon Appetit!
