Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are many variants of stuffed goose, nevertheless the classic one is filled with apples and potatoes.
Goose 3.5 kg
Potatoes 1 kg
Apple 8 pieces
White wine 50 ml
Salt to taste
Ground black pepper to taste
Stages of cooking
Properly rinse the goose skin and guts. Cut the wing tips, pull out any loose fat from neck and rump, also the rump can be trimmed off. Combine the spices, garlic (to taste), salt, pepper with wine. Rub the goose skin and guts with this mix. Set aside for a night so it gets soaked in.
Peel, wash, cut into wedges or dice the potatoes. Boil in the salted water until half-ready.
Peel, core and dice or cut into wedges the apples.
Combine the apples and potatoes, tightly stuff the goose, and tie it up. If you had some stuffing left, just set it aside you will need it further.
Heat oven to 180C. Put the goose with its back down in deep roasting tin and place it in oven for 1.5 hrs, baste the goose with the juices collected every 15-20 mins.
Wash and core four apples. You can either cut into wedges or do nothing.
Dip the apples into the collected goose juice and place around the goose. You can do the same to the remaining stuffing. Roast for 1-1.5 hrs more, baste with juice occasionally.
If the goose starts burning, coat it with aluminum foil. Check the bird is cooked by inserting a fork into the thickest part of the thigh to see if the juices run clear.
Pull thread and stuffing out from the goose. Place the goose onto the dish, put stuffing and apples roasted in goose fat around it.
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