Goose with apples

7

• 3

• Time for preparing

  Contents

  • • 0.0.1 5 h
    • 0.0.2 Complicated dish
    • 0.0.3 322.8kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  5 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  322.8kcal

• Rating

• Recipe

Goose is perfect for the festive table. A goose cooked with sour apples acquires a special taste and the aroma. Goose fat contains virtually no cholesterol, and meat very useful for the nervous and digestive systems of humans. Tip. Care should be taken when choosing a carcass. If the goose is bad a well-fed, home-made dish can turn out to be dry and coarse. If a too fat, will get a cloying taste and difficulty with assimilation.

Let’s get started!

Ingredients

0/6 ingredients

• Goose – 5 kg.
• Garlic – 2 cloves
• Sour apples – 1.5 kg (Antonovka)
• Salt to taste
• Water – 0.5 tbsp.
• Greenery

5 ч5 ч 322.8

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Goose preparation. We leave the frozen goose for slow defrosting. Then pluck it from the neck. In order not to damage the skin when pulling feathers, stretch it with your fingers as much as possible (tears spoil the appearance of the bird and contribute to its drying when frying). You can pour boiling water over the carcass to remove the feathers. Scorched carcass slightly singe, not allowing it sooty. After singeing, chop off the neck, legs and carefully gutted, preventing the rupture of the gallbladder. Should also remove hemp feathers.
2. Wash the prepared goose, dry, salt and rub with garlic inside and out, leave to rest.
3. We clean the apples from the skin, remove the core, cut into slices 2-3 cm thick.
4. We stuff the goose’s carcass with apples (apples perfectly take the excess fat and neutralize its taste). The abdominal hole can be sutured if the filling is finely chopped.
5. We lay the goose with its back down on a baking sheet with high sides. We bake for 30 minutes at a temperature of 240 C, then reduce the heat to 180-190 C and bake for 1.5-2.5 hours. After an hour, water the goose fat and juice every 15-20 minutes. We check for readiness with a wooden stick, piercing the goose in the groin, if the flowing juice is bloodless, the goose is ready.
6. Goose can be served with baked apples, fruits, berries and greens. As a side dish, stewed buckwheat, buckwheat porridge (crumbly) or potatoes.