There are such symbolic dishes that can unite the whole friendly and large family at a large table. They are usually cooked strenuously and for a long time, but the beauty and delicate taste are really worth it. Stuffed goose is just one of those dishes.
Basic cooking principles
Whole-cooked stuffed goose looks impressive and the meat tastes unique. The smell of this aromatic and original dish will make any home light, cozy and welcoming.
The goose is a rather large bird. Therefore, when choosing a carcass, be sure to think in your mind whether it will fit in your oven without touching the walls.
Fresh goose can be a little harsh when cooked. To soften the meat, pluck the bird before cooking, gut it and leave it in the refrigerator for a couple of days. After lying down for a while, the carcass will become softer.
Stuffed goose is a wonderful decoration for any festive table. Of course, it is worth working over the preparation of this dish and spending more than one hour on it, but the stuffed goose will meet your expectations.
Recipe
To cook a goose stuffed with buckwheat and apples, you will need the following ingredients:
- goose carcass, not less than 3 kg;
- sour apples, 3 pcs.;
- buckwheat groats, 2 glasses;
- sour cream, 1 glass;
- small bulbs, 2 pcs.;
- butter, 100 g;
- parsley root;
- vegetable oil;
- pepper, salt to taste;
- fresh greens.
Start cooking by boiling buckwheat. Put a pot of clean water on the fire. Rinse the buckwheat well until the water becomes clear, remove the black grains and discard in a saucepan when the liquid boils. Boil the cereal until soft for about half an hour, drain the water and fill it with oil.
Rinse the goose carcass thoroughly and separate all the internal fat from it. Take a deep frying pan, melt the fat in it and fry the onion, cut into half rings, until transparent. Then add the apples, cut into small wedges, to the onion and simmer for another 5 minutes.
Chop the parsley root finely and add it to the porridge. Combine a mixture of apples and onions with half the buckwheat porridge, salt and pepper it.
Now go to the most important thing - stuff the goose. Carefully place the filling inside the carcass and sew the hole with the thread. Goose should be baked for about 2-3 hours in an oven preheated to 180 ° C. Periodically, the carcass should be watered with the released fat.
To get a golden crust of the finished goose, pour sour cream and bake for a few more minutes.
The goose is served on a platter, pre-decorated with apples and herbs.
