A rosy, fried, tender goose for the festive table. Especially good for New Year's Eve Dinner or Christmas Dinner.
The wonderful sweet and sour filling gives the poultry meat an exquisite aroma and taste.
Ingredients:
- goose fresh carcass from 3.5 kg weight
- 3 hours l. caraway
- 0.5 tsp l. dried coriander
- 5 apples (sour) + 5 pears or 7-10 medium apples (for a large carcass)
- 50 gr. dark raisins
- 5 black peppercorns
- 1 tbsp. l. topless salt
- 50 gr. prunes
- 200 small onions
- 1.5 kg potatoes
- head of garlic
- 50 gr. dried apricots
- orange optional
- 1 glass of wine or cider (any)
How to cook:
1. Grind a tablespoon of caraway seeds, a pinch of coriander and a few peas of black pepper in a mortar along with sea salt.
2. Gut the goose. Cut off the wings, leaving only one "shoulder".
Sprinkle with a mixture of crushed spices and rub thoroughly into the skin of the goose. There is no need to add spices inside the bird. Apples and dried fruits that will be inside should be cooked without salt and spices.
3. Cover the goose with plastic wrap and put it in a cool place.
4. Turn on the oven to heat up to 220 degrees.
5. Cooking the filling. You will need five green sour apples, a handful of raisins, prunes and dried apricots. Previously, they need to be poured with boiling water for half an hour or soaked in brandy or vodka. Ideally in aniseed vodka, but this is not necessary at all.
Lay out the bottom of the refractory dish with high edges with goose fat.
6. Cut the apples into cubes, mix with dried fruits and fill the goose with this mixture. Leaky! Fasten the edges of the skin on the abdomen with toothpicks or sew. Tie the legs with twine.
7. Cover the goose with foil and place in the oven.
After half an hour, take out the bird, remove the foil and pour over the released fat. Remove for another half hour.
8. Then pour off all the melted fat into another dish. Add peeled potatoes, small onions and garlic cloves there. You need to bake everything at the same time with the goose. Can be in a separate baking sheet or garnished with a carcass. Sprinkle the garnish with salt and caraway seeds, and into the oven. But in time, vegetables are baked faster than a goose!
9. Pour the goose with wine or cider and put it in the oven for another half hour. A 3kg goose is baked for about 3 hours in total. More size means more time. The main thing is not to overdry!
10. Next, we will bake the apples with the goose. Chop beautiful whole apples and tough pears with a fork in several places and lay them around the goose. Here oranges can also come in handy - in circles and for a carcass. And again in the oven.
They will also need to be watered with “goose” juice, drained in advance, so that the bird and fruit have a beautiful appetizing crust.
Ready goose with apples can be served.
Bon Appetit!
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