Goose stuffed with apples is one of the most popular New Year and Christmas dishes in modern Russian cuisine. It is not so difficult to bake a juicy, aromatic and tasty goose with apples, it is enough to adhere to the simple rules of its preparation.
It is necessary
-
- Goose
- Apples
- Salt
- Ground black pepper
- Garlic
- Olive oil
Instructions
Step 1
Prepare the goose for roasting. Wash the inside and outside of the carcass, then pat dry the goose with a kitchen paper towel. Use a toothpick or fork to make several punctures (on the breast, thighs, abdomen) so that fat can flow out during the cooking of the goose with apples.
Step 2
Rub the goose carcass from the inside and outside with ground black pepper and salt, and on the inside, rub the goose with garlic passed through a press. To make the goose with apples get a delicious golden crust during baking, brush its skin with olive oil.
Step 3
Stuff the goose with the filling, but don't stuff it too tightly. For the filling, take tough, sour apples, wash them, cut them into quarters, and remove the seeds.
A goose stuffed with apples will turn out tastier and more aromatic if you add dried fruits (prunes, dried apricots), nuts and citrus fruits (peeled slices of oranges, lemons or tangerines) to the filling. You can also mix apples with sauerkraut for the filling.
After you put the filling inside the goose, secure the edges of the abdomen with thread or toothpicks.
Step 4
Place the goose in a deep dish or on a baking sheet, pour some hot water into it. Preheat the oven to 220 degrees and place the goose there for about half an hour. Then reduce the heat to 180 degrees and fry the goose until tender. If the breast starts to burn, cover the goose with a piece of foil.
It will take enough time to cook the goose with apples, the amount of which depends on the weight of the bird. For example, a goose weighing 3-4 kilograms is cooked for about 2.5-3 hours, weighing 5-6 kg - 3.5-4 hours.
The goose with apples in the oven will be ready when clear juice flows out of the puncture in the thickest part of the leg. Do not overexpose the goose in the oven, otherwise the meat will be too dry.
In the process of cooking, be sure to water the goose with fat and juice, this will give the meat juiciness and tenderness.
Step 5
Transfer the cooked goose baked with apples to a dish and let cool slightly. Remove the thread or toothpicks from the belly, remove the filling and place it on a platter around the bird.
