Baked goose with a golden crispy crust - a traditional New Year-christmas dish, a real symbol of wealth and home coat. Properly cooked dish becomes the main person and the real decoration of your festive table.
1
To baked, choose a carcass of the goose-young weighing from 2.5 to 3.5 kg. Distinctive features of a young bird - a flat glossy beak, convex eyes and paws of a light yellow shade with a small edge (the old goose they are red or burgundy without fluff). The meat of the "right" goose light brown, slightly reddish closer to the bones, a fat layer - white or transparent (yellow fat with a specific smell - a sign of an old bird), and the skin is light, dense and elastic, deepening from pressing a finger on fresh stew easily And quickly aligns. Look at the goose under the wings: the peel in this area can be wet, but not sticky.
2
The acquired bird must be properly prepared for marinency. Remove the remaining feathers from carcasses, cut the front phalanges of the wings, remove the guts (in the future they can be used to prepare broths or second dishes) and clean it from excess fat (cut the fat layer near the neck and at the bottom of the abdominal cavity). Screw a thorough goose thoroughly under running water, slightly dry with a paper towel, wrap the food stretch with a paper towel, send a "relax" to the refrigerator to the lower (vegetable) shelf for 5-6 hours.
3
The next stage is the preparation of spicy marinade. Connect 75 ml of white dry wine in plastic dishes, 75 ml of vegetable oil (it is better to use olive), 3 tbsp. mustard, 5 tbsp. Lemon juice, crushed garlic, salt (for every kilogram of carcasses, take 1 tsp) and the mixture of peppers. All components thoroughly mix to homogeneity. Generously dear the goose ready marinade from the inside and outside. Such a mix of oil, spices and acidic ingredients will make meat gentle, juicy and fragrant. Additionally, the bird can be pricked. To do this, make narrow small slopes in a carcass with a sharp knife and fill in them with pieces of a laurel sheet and thin slices of garlic and carrots. Further, wrap in the food film and put in the fridge. In this state, the bird marina 24-36 hours.
4
The next stage is bird stuffing. Traditional headfill - sour apples with solid flesh. Ideally suitable "Antonovka". Such fragrant and juicy fruits perfectly carry a long-lasting in the oven. Go to the preparation of an apple filling before direct baking. Thoroughly wash the fruit, wipe dry, clean the cores, remove the core and cut into 4 parts. You can add pieces of quince, orange, lemon, chopped prunes and / or dried to apple cutting. You need to sprinkle with lemon juice.
5
During stuffing, the bird should be room temperature, so get the goose from the refrigerator in advance. Stuffing the carcass is not too tight. Insert a small number of fillings into the hole from the neck, then cover it with the skin and secure the toothpick. After that, fill the cavity of the goose cavity, the abdomen of the durable thread. Be sure to bind the legs of the bird.
6
Started carcaste to put the baby down into the package for baking (at the top of the package, make several punctures to the toothpick) and shift in the gooseman or a baking sheet with high sides. At the bottom of the oven (under the kitchenware with a bird), be sure to put the container with water, do not forget to top up as you evaporate. The first 20 minutes bake a goose at a temperature of 220-250 degrees, after we reduce the heating to 160-170 degrees.
7
Do not leave a bird without supervision, every half hour turn the carcass on the other side. The approximate time of baking the goose is calculated on the basis of the weight of the stuffed bird: for each kilogram of the carcass - 1 hour in the oven. Approximately 20-30 minutes before the end of the baking, cut the package and lubricate the bird with a honey-mustard mixture to form a golden crispy crust. You can check the readiness of the dish as follows: Carefully pour the goose toothpick in several places - the color of the flowing juice should be golden-transparent.
Baked goose traditionally serves as a whole. Before the direct feed on the table, release a carcass from threads and toothpicks and lay out on a plate or tray. If desired, the dish can be decorate with seasonal greens or cranberries. The exquisite taste and aroma of the bird will perfectly emphasize dry red wine.
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