The appearance in the house of some dishes involves a friendly or family feast. Goose cooking is one of those activities. Therefore, for a successful party, you need to put a piece of your soul in the main course.
The whole, tasty and appetizing appearance of the fried bird always raises the mood of those present. Everyone wants to quickly take a seat at the table closer to the most central dish. Let's try to figure out what can be cooked from a goose? Firstly, a very important issue is the choice of the goose itself. A large goose may not enter the oven, the old one will not please those present with its juicy meat and so on. After all, it is the preparation of the goose that provides for the solemnity of the moment. Therefore, try to consider these nuances when choosing a bird carcass.
In principle, it’s not very difficult to cook a goose. It is much more difficult to determine exactly what to cook from the goose. There are a huge number of dishes. We will consider cooking a whole carcass. It is very good if the goose could be aged in the refrigerator before frying. A fresh, freshly slaughtered goose can be harsh. If the bird is fresh, then one, two days in the cold will absolutely not hurt him. If this is not possible, then grate the prepared and clean carcass with spices, salt and leave it in the cold for at least six hours. While your bird is cooling, you make the final decision about preparing the goose.
Remove the well-rested goose from the refrigerator. Wash and dry with a kitchen towel. Then rub with salt and spices on the outside and inside. You can trust the choice of spices to your own taste.
We’ll prepare the apples, the Antonovka is best for this. The apples must be washed and wiped dry with a towel. Find the right utensils for poultry. This should not be a baking sheet, pick up a container with high sides. Otherwise, fat will fill the oven. The carcass should be comfortable so that you can get to it from any side. After that, cut the clean apples into four parts, free from the peel and core and fill the carcass as tightly as possible. Try to leave a small amount of apples, they will be needed later. After you fill the carcass with apples, sew it with a thread and put on a prepared baking sheet. These are almost all the highlights when preparing a goose. Put the bird in a prepared dish and place in a preheated oven. An important point: the tips of the legs and wings can burn during cooking. To prevent this from happening, wrap these places with pieces of food foil. The temperature of the oven in the first twenty minutes should be about 230 degrees. When the goose starts to fry, the temperature can be slightly reduced, and at the end of cooking bring it to 160 degrees. From time to time, open the oven, gently turn and water the carcass on top of the resulting juice. About 30 minutes before the end of cooking, cut the remaining apples into four parts, you can not peel the peel and cut the core, and cover them with the carcass in a circle. In this case, the goose should already be located on the back. As you can see, preparing a goose does not present any difficulties. Hold, as already mentioned, thirty minutes, check readiness with a toothpick. If juice that is clear without any admixture of blood follows, you can turn off the oven and remove the goose. Instead of apples, you can cover the goose with potatoes, cut into four parts. Only for potatoes more time is needed, lay it out about 50 minutes before the end of frying.
Remove the goose from the oven, remove the threads, drain excess fat. Put everything neatly on the prepared dish. Can be served. Cooking a goose is a simple procedure, there are many dishes, an experienced hostess can always decide for herself what to cook from a goose. In any case, it will always be delicious and solemn. And surely, this dish will gather many friends and relatives around the table.