A goose baked in a sleeve with a liver filling will become the main dish of the festive table and will not leave your guests indifferent to your culinary skills.
It is necessary
-
- Goose
- sleeve
- ties for sleeves
- baking sheet
- goose liver
- butter
- spice
- greens
Instructions
Step 1
Cooking a goose in a sleeve has one undoubted advantage over baking on a baking sheet: the hostess does not need to constantly make sure that the bird does not dry out, it is not necessary to periodically water the goose with melted fat, which means that you can spend time on something not related to cooking.
Step 2
To "kill two birds with one stone," that is, to cook both a goose and a side dish at the same time, it makes sense to stuff the bird. There are a great variety of fillings. The stuffing based on the goose liver is wonderful. The liver should be thoroughly rinsed, dried and passed through a meat grinder. Finely chop a large bunch of greens (parsley is ideal here) with a knife. Combine the liver, herbs, and half a glass of bread crumbs. Beat one egg into this mixture, add half a glass of milk. Season with salt and knead well. Set aside for now, the filling should be soaked in milk.
Meanwhile, rub the marinade on the goose. The marinade is prepared as follows: you need to mix 4 tablespoons of soy sauce and vegetable oil, 2 teaspoons of sugar, 2 teaspoons of mustard and seasoning of your choice. You do not need to salt, because soy sauce will provide enough salt. Rub the goose thoroughly (including from the inside) with the resulting marinade, leave it to soak for a while.
Step 3
Now fill the poultry tightly with the filling. Please note that the filling will increase in volume during the baking process. Do not be surprised that she crawls out. So that all of it does not come out, sew up the goose with white thread.
Measure out a piece of the sleeve, one and a half times the size of a goose. Put the bird in your sleeve, tie the ends, send to the oven preheated to 180 degrees. After 40 minutes, pierce the sleeve with a fork in several places, and reduce the heat to 160 degrees. Leave for another hour (this is if the goose is large; forty minutes will be enough for the average).
Now you can pull out the finished bird and carefully cut the sleeve. The goose should be placed in a deep dish and served.
