Some dishes, which are traditionally called festive, are rarely cooked by most housewives. Usually their preparation is a rather laborious and troublesome process. However, they unite the whole family at the table, and their aroma has been associated with celebration for a long time. These dishes undoubtedly include the whole baked goose. To prevent tough poultry meat from overshadowing your holiday, cook it up your sleeve.
It is necessary
-
- goose carcass,
- salt,
- pepper,
- sleeve for baking.
Instructions
Step 1
Prepare your goose carcass. To do this, carefully remove the remnants of feathers from the surface, if any, gut the bird well and leave it in the refrigerator for 1-2 days. Due to the fact that the goose will lie in the cold for a while, the meat will become less tough.
Step 2
Remove the goose from the refrigerator. Combine equal amounts of salt and ground black pepper in a bowl. You can add some minced garlic and other seasonings of your choice. Rub the goose well on all sides with the prepared seasoning mixture. If time permits, leave the bird in the room for a while to soak the meat.
Step 3
Cut the sleeve to the size you want and place the goose in it. Tie tight on both sides. Place the prepared sleeve on a baking sheet and pierce it on top with a toothpick in several places.
Step 4
Preheat the oven to 200 degrees. Place the goose baking sheet in it and bake for about 2 hours. If the bird is large, it will take a little longer.
Step 5
Remove the baking sheet carefully from the oven. Wait a while for the goose to cool slightly and transfer the bird to a plate.
