Even in ancient Egypt, India and China, this bird of the duck family was loved to be used for food. In Rome, geese were treated with respect: their noisy cackle at one time warned the Romans about the attack of the Gauls. Modern French people idolize geese: delicious foie gras is prepared from their liver. On the eve of Catholic Christmas, the table of any European today can not do without the traditional dish for this holiday - a goose stuffed and baked in the oven. However, this does not mean at all that such a dish cannot be prepared on any other day of the year.
It is necessary
-
- 4 kg goose
- 2 small onions
- 1 stalk of celery
- 1 bay leaf
- 50 g parsley
- 1 orange
- 50 g butter
- 1 tbsp. sage spoon
- 25 g white bread crumbs
- 50 g hazelnuts
- 6 apples
- 2 tbsp. tablespoons of flour
- 1 tbsp. spoon of red currant jelly
- 100 g red wine or port
Instructions
Step 1
Gut the goose. Put giblets in a saucepan. Pour 1.5 liters of cold water, bring to a boil. Remove foam. Add the onion cut into quarters, finely chopped celery and 25 g of parsley, bay leaf, orange zest. Cook it all for 1, 5 hours. Then drain and cool.
Step 2
Preheat oven to 190 C. Place the goose in a baking dish. Pierce the goose breast with a fork. Cover the poultry loosely with foil and bake for an hour. Remove the foil. Pour the juices selected during baking on the goose. Drain the remaining fat: someday you may need it for cooking potatoes.
Step 3
Cover the goose with foil again and bake for another 45 minutes. At the same time, melt 25 g of butter in a saucepan. Fry finely chopped onion, 25 g of parsley, sage, hazelnuts, and bread crumbs in it. Place the knife vertically in the apple and cut the core out of it. Take out the goose mold. Grease the whole goose with fat again, drain the rest. Place apples around the edges of the mold. Stuff with the pan mixture. Put a piece of butter on top of each apple.
Step 4
Cover only the legs with foil and bake for another 45 minutes. Then remove the apples and keep warm.
Step 5
Drain off the fat from the goose, leaving it in the form of only 1 tbsp. spoon. Add flour to the goose mold and place it on the stove. Add 600 ml of previously cooked giblet broth, wine, juice of 1 orange. Stir until the gravy boils and thickens. Pour in red currant jelly and cook for another 5 minutes.
