Oven-baked goose is a well-known and widespread dish for a long time. Prepared according to this recipe, it turns out to be very soft and tasty on the inside, and on the outside - with a beautiful golden crust.
It is necessary
-
- goose;
- water;
- salt;
- pepper;
- sage;
- origami;
- liver;
- White bread;
- bulb onions;
- olive oil.
Instructions
Step 1
Prepare your goose. Frozen - defrost by placing on the bottom shelf of the refrigerator and leaving for 25-30 hours. Gut the fresh bird thoroughly. Then place the goose on a plastic-covered table and use a pair of tweezers to systematically remove the remaining feathers. It won't take long if it was well prepared before the sale. Next, take scissors and cut off the first phalanx from each wing so that it does not burn during cooking. You can cut off the wings completely if you wish. Now, using a knife, remove the fat from the neck opening and from the abdominal incision. Take a skewer and use it to pierce the skin on the breast and at the base of the legs. Make punctures so as not to damage the meat.
Step 2
Pour water into a large saucepan and put on fire. As soon as the water boils, lower the goose there with its neck down, hold it for a minute, then take it out and lower the goose into the water with its tail down for another minute. Dry the bird thoroughly with a dry cloth. Now combine the salt (1 teaspoon per 1 kg of meat), black pepper, sage and origano. Rub the goose inside and out with the mixture. Place on a tray and keep cold for 2-3 days.
Step 3
Prepare the filling. To do this, cut white bread, veal liver and onions into small cubes, add 1 teaspoon of fresh thyme leaves, drizzle with olive oil and stir. Start the goose with this mass by about 2/3 of the volume. If you fill it tighter, the filling will have no room to grow during baking and will not be able to absorb anything. Now sew it with thick threads and coarse stitches. Tie your legs.
Step 4
Pour water into a baking sheet and place on the bottom shelf of the oven preheated to maximum. Put the goose on a wire rack, breast side down and bake for 15 minutes. Then reduce the temperature to 150 degrees, turn the bird over on its back and bake for 1, 5 - 2 hours. To check if the dish is ready, carefully prick the goose with a sharp knife. A clear juice should stand out.
