Goose baked with prunes and apples is one of the favorite holiday dishes in many families. If you have never prepared this delicacy, prepare it soon. Poultry cooked according to these recipes turns out to be incredibly tender and juicy.
Goose with apples and prunes in a slow cooker
You will need:
- carcass of a goose;
- salt;
- a pinch of marjoram;
- a pinch of black pepper;
- 30 ml of olive oil;
- 400 ml of chicken broth;
- five sour apples;
- 200 grams of prunes.
Preparation:
Prepare the goose carcass: rinse it, remove excess fat, use ordinary toothpicks to fix the skin on the neck.
In a separate bowl, combine salt, marjoram and pepper and rub the goose carcass with the mixture. Wrap the bird in plastic wrap and place it in the refrigerator for about 10 hours (during this time, the carcass will be thoroughly saturated with the aromas of spices).
Prepare the goose filling over time. Rinse the apples well, cut into quarters and remove the seeds. Cut the apples into small slices.
Pour the prunes with hot water for 10-15 minutes, rinse it thoroughly, dry it and mix with the apples.
Fill the goose carcass with the prepared mixture and carefully seal the abdominal opening with toothpicks. Tie the bird's wings together with regular thread and coat the carcass liberally with olive oil.
Place the goose in the multicooker bowl, close the lid and set the fry setting for about 15 minutes. After the lapse of time, pour the chicken broth into a multicooker and set the "stewing" mode for 60-90 minutes.
Goose with apples and prunes in the sleeve
You will need:
- carcass of a goose;
- a kilogram of sour apples;
- 200 grams of prunes;
- a pinch of hop-suneli seasoning;
- 30 ml of vegetable oil;
- salt and sugar (to taste).
The first step is to remove all bones in the carcass. To do this, make an incision along the back on the ridge and carefully remove the ridge itself, cut the meat from the rib bones. Suture the incision after the procedure.
Rinse the apples in cold water, quarter and core. Wash prunes first in hot water, then in cold water. Chop the apples and prunes, stir in the sugar and stuff with the goose mixture. Use toothpicks to seal the opening of the abdomen.
Mix salt, seasoning and oil in a separate bowl, rub the goose mixture, place it in the sleeve, secure both sides of the sleeve and pierce the bag itself with a toothpick in several places. Place the goose on a baking sheet and place in the oven for an hour, adjusting the temperature to 190 degrees.
Put the finished goose on a wide flat dish and garnish with slices of fresh apple and cinnamon.
