Goose with potatoes is a very high-calorie, but tasty and festive dish. It is not difficult to cook a goose correctly, the main thing is to choose the right spices and observe the cooking time. The goose meat is tender and soft and has a pleasant aroma.
Instructions
Take the goose carcass and examine it. The skin should be free of feathers, spots and damage. Fresh goose is soft, not slippery to the touch. The fat of such a bird is light yellow, and the skin is white.
Rinse the goose thoroughly with cool water inside and out, let it dry. Grind the black pepper separately in a mortar or coffee grinder, then combine with salt and cardamom. You can add sweet paprika. Spices should be used carefully so as not to spoil the taste of the goose.
Put the bird in the refrigerator for a day and start stuffing. Peel the potatoes and cut them into quarters. You can use circles. Set aside several tubers whole. Next, place a large enamel pot over medium heat and place the potatoes in it. Boil it until half cooked, add salt, dill and lemon juice.
Strain the boiled potatoes through a sieve and mix with fresh herbs. After that, take out the gosper or any other baking dish, pour some water into it. Take the poultry carcass out of the refrigerator and fill the belly with potato filling. Sew up the hole with thick thread and place the back in a baking dish.
Preheat the oven to a temperature of 200-220 degrees, put the roaster in there and, without closing the lid, leave it to cook for 1, -2 hours. It is very important to watch the wings of the bird, they can burn. To avoid this, it is best to first cover their ends with foil.
When the goose is almost ready, clear juice flows out of it when pierced. In a separate bowl, combine honey, sour cream, and soy sauce. Smear the skin of the goose with this mixture, place whole potatoes around the carcass and put them back in the oven for 35-40 minutes.
When the goose is browned, it should be taken out, freed from the threads, cut into pieces and served. Poultry stuffing can be used as a side dish.
note
The fat melted during baking can be collected in a separate jar and used for preparing other dishes. It can be stored in the freezer for up to 12 months.
Useful Tips
You can use a baking sleeve instead of a roast dish or other shape. The time for baking is calculated based on the weight of the bird, for each kilogram there is one hour for baking.
