In Russia, at Christmas, the main dish of the table is considered to be a baked goose. You need to cook it whole, but in order for the goose to give its taste better, it is better to stuff it with apples and raisins.
It is necessary
- - a goose weighing 3 kg;
- - 1 kg of sweet and sour apples;
- - 250 g of raisins;
- - salt and pepper;
- - lemon.
Instructions
Step 1
Tackle the goose first. If the carcass is with giblets (heart, stomach, liver), take them out, wash them. In the liver, cut out the bile ducts and the bile sac itself, cut the stomach and remove the skin lining it. Put the giblets to simmer in salted water. In a goose, cut off part of the wings at the first joint, also cut off the neck, tie or sew up the skin on the carcass at the cut. It is advisable to remove the internal fat, the goose is already a very fat bird. Rub the inside of the carcass with salt and pepper, drizzle with fresh lemon juice and set aside.
Step 2
Sort out large raisins, wash them and pour boiling water over them for steaming. Take sour or sweet and sour apples. Wash and peel them. Cut the goose stuffing apples into pieces or small wedges. To prevent them from darkening, sprinkle with lemon juice.
Step 3
Remove the boiled giblets from the water, cut into pieces. Start stuffing your Christmas goose. First put a layer of apples, then a layer of raisins, the next layer - giblets. Repeat until the filling runs out. You can also add pieces of internal fat, but this is not necessary, the goose and apples will release enough fat and juice during the baking process, so the filling will turn out to be juicy and aromatic.
Step 4
Now sew the belly of the goose, rub the skin with salt and pepper, pour with lemon juice, wrap the bird in plastic wrap and send it to the refrigerator for pickling for half a day. After this time, preheat the oven to 160-170 ° C, place the wire rack under it, put the stuffed goose on the wire rack, after removing the cling film, and bake for at least 4-3 hours. It usually takes one hour for 1 kg of poultry. Sprinkle with excess fat and juice.
Step 5
Raise the temperature to 200 ° C for half an hour before cooking and bake the goose until golden brown. If it was already fried on top, but inside it was still raw, then, on the contrary, cover the goose with foil so that it does not completely burn out, and in this case it is not necessary to increase the temperature in the oven. A ready-made goose will, when piercing the meat, emit light juice without ichor. Transfer the baked poultry to a platter and serve with the strings removed.
