Goose stuffed with apples and prunes
Appetizing toasty, with a crispy golden crust, flavorful juicy meat, stuffing and tender – unmatched stuffed goose!
- Goose – 4 kg
- Apples – 4 pieces
- prunes – 150 g
- 15% cream – 100 g
- apple juice – 1 liter
- salt – 2 tbsp
- pepper – 0.5 tbsp
- Red pepper – 0.5 tbsp
- coriander – 1 tbsp
- corn flour – 80 g
Goose gut, remove the larynx, neck and cut the excess skin. Just cut two extreme wing of the phalanx, in which only the bones and tendons, which can burn when cooking.
Tip: eviscerated goose store in the refrigerator no more than 48 hours in the freezer – up to 2 months. To avoid damaging the potrushki, remove them with your hands, not a knife. From the neck bones cook stew or soup.
Rub carcass cornmeal. Wash and pat dry, remove the iron.
Tip: cornmeal removes the remnants of down, polishes the skin. Instead of corn flour – semolina, ground coffee after brewing.
Mix salt and red pepper, rub the goose inside and out. Pinned apple juice with a syringe, wrap in cheesecloth soaked in apple juice. When minimized, add coriander, pepper, put into a mold, pour the remaining juice and put to marinate in the fridge for 3 hours.
Apples, cut into 4 pieces, remove core, mix with a prune. Remove the goose gauze, cut on the neck sew thread, stuffing and sew nafarshiruyte abdomen. Paws tie, so they do not touch the walls and not burnt. Make cuts across the surface of the carcass.
Tip: leave the carcass in the middle of room to expand the filling and hot air circulation. The incisions in the skin are necessary in order to heated with excess fat and skin was thin and crispy.
The form with high sides Cover the foil, pour a glass of water, put the severed wings, and top with goose down back. Thus, not goose will burn during baking. Bake at 200 degrees for 3 hours. Every 25 minutes of watering goose fat that drips out. 30 minutes before end of cooking grease carcass from all angles cream to golden brown.
Tip: back up the goose will burn and dry up, because there is not enough meat. baking goose Time 45 minutes to 1 kg, the meat was not moist.
After baking, remove the skin, Spoon stuffing into a large oval dish, put the goose breast side up and serve. Garnish with fresh herbs and baked whole apples.