Goose has become a must-have dish on the New Year's table in Russia since the mid-19th century, more than a century after Peter the Great introduced the custom of celebrating the New Year. New Year's goose also came to Russia from Western Europe, where it has long been customary to put this dish on the Christmas table.
It is necessary
-
- For a New Year's goose with apples and prunes:
- goose (2, 5 - 3 kg);
- salt
- freshly ground pepper
- marjoram;
- 300 g chicken broth;
- olive oil for greasing the goose.
- For filling:
- 3-5 pcs. Antonovka;
- 150 g of prunes.
- For the marinade:
- 1 lemon;
- 1 bottle of dry white wine.
Instructions
Step 1
Wash the goose, dry well and cut off excess fat, cut off the tips of the wings. Tuck the skin around your neck and secure with toothpicks. Rub the goose inside and out with salt and freshly ground pepper, cover the bird with cling film and refrigerate overnight or 10-12 hours in the cold.
Step 2
Prepare the marinade and marinate for 10-12 hours if the goose is not soft and oily enough. Scald 1 lemon with boiling water and cut into circles or semicircles, rub with salt, pepper, marjoram and place in a sufficiently wide and deep container. Cover the goose with lemon circles and fill with a bottle of dry white wine, cover the mold with cling film and refrigerate.
Step 3
Wash apples, core with seeds and cut into large wedges. Wash the prunes, dry them (you can cut the berries in half, or you can leave them whole). Mix apples with prunes.
Step 4
Fill the belly of the goose with apples and prunes, but do not tamp, chop off the belly with toothpicks or sew it up. Coat the goose well with olive oil. Tie the wings and legs together with thick string to make the bird compact. Put the cut ends of the wings on a deep baking sheet, place the back of the goose on the wings, prick the skin on the legs and breast with a toothpick so that excess fat is melted out during baking.
Step 5
Pour hot broth or water into a baking sheet, cover the baking sheet with foil and place in an oven preheated to 200 ° C for 30 minutes. Then lower the temperature to 180 ° C and roast the goose for about 2, 5-3, 5 hours or longer, depending on the weight of the bird (for each kilogram of goose weight - 45 minutes + 30 minutes for the total weight of the bird). Pierce and water the goose with melted fat every 20-30 minutes on the skin on the legs and breast, 30-40 minutes before readiness, remove the foil, let the bird brown and reach full readiness (the goose is ready when, when punctured in several, thickest places, it stands out light, transparent juice).
Step 6
Remove the goose from the oven, drain the fat from the baking sheet and let sit for about 20 minutes. Cut the goose into two legs, two legs, two forearms, cut the meat from two halves of the breast into slices. Spread the filling on a large platter, place the cut goose on top and serve.
