# new year Juicy goose in the sleeve - a recipe for a very tender, soft and incredibly spicy dish. This dish is always a success, whether it is a family meal or a festive reception. To get the perfect goose dish for the holiday table, you need to know how to cook it properly. I will tell you how to cook a goose in the sleeve, and I will share a secret so that the goose meat is not tough.
Ingredients: Goose, Pickle:, water, salt, Marinade for 1 kg of poultry:, honey, mustard, salt, black pepper, dry garlic, chicken seasoning, 1/2 orange zest, Filling:, sour apples, orange
Cooking method:
We never know the age of a bird, if it is not domestic, but bought in a store. To avoid tough poultry, I always soak them in saline solution overnight, and sometimes longer. By the way, I do the same with the duck. It is important to take a suitable container so that the goose fits completely. For 1 liter of water, I add about 30 g of salt.
Wash the bird, gut, remove the neck. Soak in saline solution for several hours, preferably overnight. If the goose does not fit all into the water, then turn it over after a while.
I take the goose out of the saline solution, wipe it dry, pierce it over the entire surface with a wooden stick so that the marinade soaks the bird well.
Preparing the marinade. In a bowl I mix all the ingredients and mix thoroughly. Preparing fruits for stuffing. I cut the apples into 4 parts. I cut off the peel from the oranges and cut it into 4 parts too.
Now I rub the inside of the goose with half the marinade and stuff it with the prepared fruit. Sew up the abdomen with threads or fasten with toothpicks. I usually sew it up: it's safer this way. I also sew on the wings or attach them with toothpicks. With the remaining marinade, I completely coat the goose from all sides. We take a baking sleeve, put a goose in it, fasten the edges tightly and put it on a baking sheet with a high side.
If time permits, let the bird marinate in this form for several hours. I left it in the refrigerator overnight. But you can bake it right away.
We send the goose to the oven and bake at a low temperature of 150 degrees for approximately 1 hour per 1 kg of bird weight. After a little more than half of the estimated time, we cut the baking sleeve, water the goose carcass well with the released juice and fat. We repeat this operation every 20-30 minutes until cooked.
We check the readiness by piercing with a thin knife or toothpick. If red juice appears at the puncture site, then the meat is not yet ready. We bake the bird until clear juice appears at the puncture site.
Leave the unfolded goose for another half hour. During this time, it will turn brown and acquire an appetizing crust. The goose stuffed with oranges and apples is completely ready! It turned out to be so soft and juicy that the meat easily came off the bones.
We remove the threads or toothpicks from the goose, put it on a large serving dish, decorate as desired and serve. Despite the time consuming preparation and preparation, it is well worth it! The result is an incredibly tasty dish!
Bon appetit and pleasant hassle in the kitchen! Delight yourself and your loved ones with delicious dishes!