In many European countries, a bird is prepared for Catholic Christmas, in particular a goose or a turkey. Usually by this time the bird gains weight, it accumulates a decent layer of fat. In a goose, almost all of the fat is under the skin, not in the meat. Therefore, it is best to pre-marinate the bird with salt and additives and only then bake.
It is necessary
- Products:
- • Goose 2, 8-3 kg
- Marinade:
- • 300 ml of dry white wine
- • 1 medium lemon
- • Salt 1-2 tbsp. l.
- • Black and allspice ground pepper - 1 tsp.
- • Water 1 glass
- Filling products:
- • Apples 3 pcs.
- • Quince 200 gr.
Instructions
Step 1
Cooking goose can be roughly divided into stages: preparation of poultry and filling, pickling, stuffing and baking.
Step 2
The bird must be thoroughly washed, inspected, if it is necessary to scrape the darkened places with a knife with a knife, remove the hemp from the feathers, if any. Since the bird will be baked in the oven, its thin extreme wing phalanges are removed with scissors, otherwise they will burn faster than the rest of the bird. If the neck is preserved in the carcass, then it must be cut off by cutting out the goiter, and the skin must be tucked inside the carcass.
Step 3
For the marinade, combine dry wine, lemon juice, salt and pepper. The goose is covered with the resulting mixture and removed overnight to salt.
Step 4
The filling is prepared immediately before baking, as the quince and apples darken quickly. The fruits for the filling are washed, cut into 4-6 pieces, depending on the size of the fruit, the seed pods are cut out. You do not need to cut off the peel of the fruit.
Stuff the belly of the bird by 2/3 with the filling and fasten the skin with toothpicks. For strength, you can pass a strong thread between the toothpicks.
Step 5
Pour the remnants of the marinade onto a baking sheet, add water and spread the goose. The goose is baked for about 2-2, 5 hours at a temperature of 180 degrees.
