Baking a delicious and beautiful goose is a whole art. You need the right approach, a good bird and an oven. And also a proven recipe with no bells and whistles.
This is exactly what it will be.
Ingredients:
1 goose carcass
1-1.5 kg potatoes
4 medium sour apples
1 tbsp. l. salt without a slide
2 tbsp. l. seasoning mixtures (black pepper, paprika, herbs, etc.)
3 bay leaves
How to cook:
1. The goose must be prepared in advance. If it was frozen, then it should be defrosting 2 days before cooking, since it thaws slowly and this should be done in the refrigerator.
2. If necessary, pinch off the remains of feathers or pads on the carcass with tweezers. Wash the goose thoroughly with running cool water outside and inside.
It is important! Inside the abdomen, it is imperative to remove the heart, liver and lungs. There should be no residues or blood clots. The running water should eventually become clean and transparent. Only then can you proceed to the next cooking step.
3. Cut off the throat and the edges of the wings from the carcass. They burn and the goose will look more aesthetically pleasing on the table. Dry a clean and neat goose with a towel dry.
4. Mix salt and spices and rub the poultry carcass from all sides, including the inside of the abdomen, with massaging movements.
5. Peel potatoes and apples. Cut everything into slices.
6. Put the apple slices into the goose's belly, then the potatoes and again the apples. Leave most of the potatoes separately.
7. Place the goose in a large baking bag. No need to sew up the abdomen! Transfer the goose with an untied bag to a deep baking sheet. And immediately tie a hole in the bag.
8. Put the dishes with the goose in an oven preheated to 190 degrees and leave there for 40 minutes. Then reduce the heat to 180 degrees and continue baking for another 30-40 minutes.
9. Take out the baking sheet with the poultry, carefully cut the baking bag and very carefully put all the contents in the baking sheet. This must be done with gloves, otherwise a burn is guaranteed.
10. Place the goose on the other side on a baking sheet, arrange the raw potatoes beautifully around. It should "almost float" in goose juice or fat. You can mix.
11. Return the bird to the oven and leave there for about 1 hour. You need to look at the readiness of the potatoes and goose so that everything is baked evenly.
According to experience, go to bake the goose for about 2-3 hours. Depends on its size.
Serve the finished goose on a large serving platter for the festive table, along with potatoes. Its meat is very juicy, tender and incredibly tasty. And a potato side dish enriches this great taste.
Enjoy your meal!
Good luck to you! AND... holiday greetings!
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
and our Yandex. Messenger <<< Click here!
It's not difficult for you, but I'm pleased :)))
Thanks for reading to the end!