Stuffed goose baked in the oven can decorate a festive table. It's easy to cook, and thanks to the roasting sleeve, the poultry meat is very tender and juicy.
Stuffed goose "Table" in the sleeve
To prepare this festive dish, you must take the following ingredients:
- 1 carcass of a goose for 2-3 kg;
- 800 g of potatoes;
- 1 stalk of leeks;
- 2 lemons;
- 5 cloves of garlic;
- herbs of thyme and parsley;
- 3 tbsp. l. butter;
- vegetable oil;
- salt;
- pepper.
First of all, prepare the filling. To do this, wash, peel the potatoes and boil them in salted water.
Scald the lemons with boiling water and carefully remove the zest from them. Wash the leeks and herbs, dry and chop finely with a knife along with peeled cloves of garlic. After that, fry in butter, adding lemon zest grated on a fine grater.
Pound boiled potatoes with a pestle or mashed potatoes. Then add the prepared lemon dressing, salt and pepper to taste, and mix well.
Rinse the goose carcass, pat dry with a towel and rub with a mixture of pepper and salt. Stuff the goose with mashed potatoes, chop off the belly with wooden skewers or sew up with a thick thread. After that, place the prepared carcass in the sleeve, fasten the edges with clips and place on a baking sheet or in a rooster. To prevent the sleeve from bursting, make several small punctures in it.
Bake the goose in an oven preheated to 200-220 ° C for an hour and a half. If the weight of the bird is more than 3 kilograms, then increase the baking time. About 20 minutes before complete readiness, cut the sleeve and let the goose brown.
Apple Stuffed Goose Recipe
To bake a goose with apples in a sleeve, you will need:
- 1 carcass of a goose weighing 3-3.5 kg;
- 1 kg of potatoes;
- 3 sour apples;
- ground black pepper;
- salt.
Rinse the goose carcass well, rub inside and outside with a mixture of salt and pepper. Then place in a cool place for 3 hours.
Prepare the filling at this time. To do this, wash, peel, cut the potatoes into pieces and boil them until half cooked in salted water. Peel the apples, core them and cut into slices. Then combine with boiled potatoes.
Stuff the goose with the prepared filling and sew up the belly. Then place the carcass in the sleeve and fasten the edges with special clips. Make several punctures in the sleeve with a knife or thick needle. Place the carcass on a baking sheet and bake in an oven preheated to 240 ° C for 2 hours. 20 minutes after the start of baking, reduce the temperature to 180 ° C, and after an hour increase to 200 ° C. To make a delicious crust for the goose, cut the sleeve about 20 minutes before the bird is fully ready.
