Roasted or baked in the oven, goose is often the main dish of the Russian New Year's table. From time immemorial, the Slavs ate chickens, ducks, geese, black grouse and partridges. Traditionally, our ancestors cooked poultry with whole carcasses. A popular dish was a goose baked with apples or stuffed with pickled mushrooms (milk mushrooms). There was also a nowadays half-forgotten saying "A bird on the table is a holiday in the house." There are many recipes for making homemade goose for every taste. All are based on the classic marinating and roasting of goose.
It is necessary
-
- 1 goose carcass;
- filling to choose from;
- 2-3 apples;
- 1 onion;
- 50 g of vegetable oil for frying;
- salt;
- ground black pepper;
- 1 tablespoon of dry white wine.
Instructions
Step 1
First, remove any remaining goose down from the carcass. To do this, you need to either pluck small feathers, or gently singe them.
Step 2
The next very important point is to soften the goose meat. The desired degree of softness is achieved in two ways: keeping the goose carcass in the cold and soaking it in a marinade of salt, pepper and white wine.
Step 3
A goose that has been lying in the cold or in a marinade should be rinsed well and rubbed with salt and spices to taste.
Step 4
Now you can start preparing the filling. You can stuff a goose with anything: potatoes, apples and cranberries, oranges, grapefruit, sauerkraut, prunes, mushrooms, buckwheat porridge or minced rice.
Step 5
Fill the cavity of the goose carcass tightly with the filling, carefully mend it with thick cotton thread. It is better to sew up with frequent stitches - then the filling will not fall out during the baking process.
Step 6
To make the meat juicy, the goose carcass must be wrapped in foil and baked in this form in the oven for about 2 hours at a temperature of 200 degrees.
Step 7
Our goose is ready! If the filling does not include citrus or sour apples, it is recommended to pour the goose carcass with white dry wine or sprinkle with a weak vinegar solution. You can decorate the goose with beautifully chopped apples. Bon Appetit!
