What's a Christmas dinner without a stuffed goose? This tradition dates back to ancient times, but as before, the juicy goose on the table is a symbol of Merry Christmas. Any housewife should know the secrets of cooking this dish. For general information, this article is useful.
It is necessary
-
- goose carcass for 2 kg;
- For the marinade:
- cold water - 1 liter;
- vinegar 70% - 3 tablespoons
- salt and spices.
- For filling:
- rice - 0.5 kg;
- prunes - 200 g;
- raisins - 150 g;
- apples - 3 pcs.
Instructions
Step 1
First, gut the carcass, removing all the insides, clean the surface of feathers. Then wash the poultry and leave to marinate overnight in the marinade.
Step 2
For the marinade, you will need cold water, vinegar, salt, and spices. Add all the ingredients to cold water and wait until the salt is completely dissolved. As soon as the salt sediment disappears, the marinade is ready.
Step 3
The filling can be made with rice, prunes, raisins and apples. Add lemon and dried fruit if desired. Rinse the rice thoroughly under running cold water and put to swell in boiling water, after 30 minutes, discard in a colander.
Step 4
Rinse the rest of the products well in warm water and dry. Cut everything into wedges, then mix with rice.
Step 5
Remove the goose from the marinade and pat dry. Each housewife can cook a goose in her own way, using different spices, but the most popular is a mixture of salt and pepper. Rub the marinated carcass with it well and start stuffing the goose. After that, carefully sew up the goose belly.
Step 6
Many people know that to properly cook a goose in the oven, you also need a little trick. Most women prefer to bake the poultry in foil to help keep the baking process under control. Place the goose in a preheated oven to a temperature of 180-220 degrees for two hours. After an hour, remove the top layer of foil. This must be done in order for the bird to brown and look delicious.
