It is time to start preparing for the New Year holidays and think festive menu. If you decide to bake a big bird, then this recipe is sure to take note.
Ingredients:
1 bird goose
3-4 green sour-sweet apple
1 cup sauerkraut
1 PC. onions
3-4 pieces. pitted prunes
2 smoked sausage or bacon
onion
head of garlic
vegetable oil
1 h. l. black pepper
1 tbsp. l. salt without slides
1 tbsp. l. mustard
0.5 cups of dry wine (any) or citrus juice
spices (ground cinnamon, coriander, rosemary, etc.)
Preparation:
1. Poultry carcass rinse thoroughly with running water.
An important rule - before baking geese need a good defrost but inside the refrigerator. Therefore, if the bird is frozen, it must be removed from the freezer and straight into the package put on the middle shelf in the refrigerator. Leave for a day unfrozen. Only then start to prepare.
The second rule - refers to the goose bought refrigerated, it should also stand in the refrigerator for at least 12 hours, and better days. Seasoned poultry meat is better to take the spices and cook evenly.
2. Cut off from the entire domestic goose fat. Next, cut into cubes and melt the fat in the pan.
3. Apples are washed clean from the skin and seeds, cut into thin slices.
4. Onions are also peel and chop sticks.
5. The goose fat fry the onions until soft, add the apples and sauerkraut. Then season with spices, mix well and cook over medium heat for about 15 minutes, stirring constantly.
Prepare the filling remove from heat and cool. It can be made in advance.
6. Sausage or smoked pork chop finely and mix with cabbage filling.
7. Prunes Wash. Soak or scald is not necessary.
8. Garlic cloves to disassemble, clean and grate.
9. Mix garlic, salt, mustard, herbs (1 tbsp. l.), ground black pepper. Add 2-3 tbsp. l. vegetable oil and wine.
10. Using a syringe to make in the breast and shank injection goose wine or citrus juice. Better orange.
11. Then coat the carcass spice mixtures, but only from the outside. Rubbing a little weight on the goose. This is best done by hand.
12. Stuff the goose whole prunes and cabbage filling.
The opening in the abdomen sew culinary thread stab or toothpicks. Next goose wrapped in foil and clean for 1-2 hours in a cool place.
If a goose in advance to prepare like this. it can be put in the refrigerator, or put to the balcony, and then bake in the day of celebration. In cold places, prepared carcass can be stored for up to 2 days.
13. Preheat oven to 250 degrees. Goose lay on a baking sheet directly in foil and place in oven.
After 25 minutes, lower the temperature in the oven to 180 degrees.
Bake goose cabbage for about 2 hours, then carefully cut the foil and expand the carcass.
Lubricate with a brush goose vegetable oil and bake until ready to continue even 1 hour periodically spraying it wine and heated with fat from the pan.
Baked goose with apples and sauerkraut richly decorate any holiday table and not only the New Year.
A stuffing out of it - it's a beautiful and very fragrant garnish.
Good luck to you in the preparation!
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