The stuffed goose is the king of home celebrations. Fresh out of the oven, dissipating a mind-blowing aroma, it arouses the appetite of absolutely everyone at the table. Even if nothing else is planned for dinner - only stuffed goose with a side dish, the meal will still leave the most pleasant memories.
It is necessary
-
- goose
- salt
- ingredients for minced meat
- knife
- cutting board
- patch
- plate
Instructions
Step 1
Prepare your goose carcass. Inspect, if necessary - singe. Cut off excess fat. Tuck in the peel from the neck. Cut off the third phalanxes of the wings. Together with the cut fat, they can be used in some other dish, such as a vegetable stew with poultry.
Step 2
Crush a mixture of different varieties of peppercorns. It is good if, among others, there is pink pepper in it, giving the baked goose a subtle coniferous aroma. Mix it with salt, rub into the skin of the bird. Don't forget to season the inside of the carcass. Alternatively, you can use other spices. If you are going to stuff a Chinese-style goose - take ginger. For a goose stuffed in Italian (this culinary style involves dried apples and corn grits), rosemary and thyme.
Step 3
Rinse and squeeze sauerkraut if you are going to bake a goose in Russian tradition. Cut the Antonov apples into quarters, remove the seed nest. Stuff the goose tightly with this mixture. Wait a little, then tamp and add more. It's nice to add a head of garlic inside; when serving it, you can additionally decorate the dish. Goose stuffed in Russian style can be accompanied with cranberry sauce.
Step 4
Chop sun-dried apples. Boil thick polenta (cornmeal porridge) with spinach. Let's make a goose in Italian. The proportions of apples and porridge should be approximately equal. Add capers (10-12% of the total weight). Stuff the goose you plan to bake with this mixture. Place inside a sprig of fresh herbs such as thyme or rosemary. Do not add salt to the filling, because capers contain enough salt.
Step 5
Mix in equal proportions fresh chopped ginger with honey, taking a goose weighing 3 kg per carcass. about 100 g of the mixture. Rub the inside of the bird thoroughly. Add bamboo shoots, lychee fruits and garlic. This is how the goose is stuffed in the southern provinces of China.
Step 6
Heat a dry patty - gosyatnitsa on the fire. When the temperature is good, place the goose with its back up. Make sure that the incision where the filling was placed is tightly closed. If necessary, connect with toothpicks or sew. Fry the carcass for 10-15 minutes, then turn it over and transfer the patch to the oven. It is recommended to bake the stuffed goose for at least one and a half to two hours, depending on its size.
