Poultry is considered the main dish on the Christmas table after the traditional kutia. Chicken is not festive, duck is very fatty, but there is almost nothing to eat in it.
Turkey is too American, so goose remains. Let's find out how to cook this noble bird.
You will need:
- goose - 1 pc.;
- apple juice - 3 glasses;
- prunes - 5 pcs.;
- dried apricots - 5 pcs.;
- apples - 4 pcs.;
- vinegar (apple) - 100 ml;
- honey (natural) - 2 tsp;
- cumin - 2 tsp;
- sugar (brown) - 100 g;
- pepper - 5 peas;
- cloves - 5 pcs.;
- bay leaf - 3 pcs.;
- salt to taste.
How to cook
1. Wash the bird carcass, cut off the wings and tail, prepare the marinade.
2. To do this, mix apple juice, vinegar, add cloves and spices according to the list. Bring the marinade to a boil and, when it cools down, add 3 cups of cold boiled water.
3. Place the carcass in a bowl and pour the prepared marinade over it. It is best to marinate the goose for 12 to 24 hours in the refrigerator. Turn the carcass periodically so that it soaks evenly.
4. When the bird is ready, prepare the stuffing. To do this, chop the prunes and dried apricots, chop the apples, peel them, mix the fruits, stuff the goose with them, and sew up the carcass.
5. Mix cumin with salt, crush in a mortar, add pepper. Grease the carcass with vegetable oil, rub with a mixture of spices, wrap the bird in foil.
6. Preheat the oven to 200 degrees and bake the goose for 2.5 hours, then drain the fat, add honey, stir and grease the bird.
7. Reduce the temperature to 180 degrees and put the goose back in the oven for another 30 minutes.
During this time, you need to grease the goose a couple of times with a mixture of fat and honey.
Previously we told you how to bake potatoes with basil .
