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Goose with apples and prunes in the sleeve in the oven

0
3098
Kitchen World
Calorie content 281.2 kcal
Portions 12 port.
Cooking time 6 h
Proteins * 8.4 gr.
Fats * 21 gr.
Carbohydrates* 47.1 gr.
* per 100 gr. product
Goose with apples and prunes in the sleeve in the oven
Content

Traditionally, stuffing a goose with apples makes its meat soft and juicy when baked in the oven, and adding prunes to the filling will give the bird a special taste of dried fruits and soften the sourness of apples. Many people like baked fruits. We bake the goose in the sleeve, which contributes to the uniform baking of the poultry and the saturation of the meat with the aromas of spices.

Ingredients

Cooking process

step 1 out of 6
First, prepare all the food for roasting the goose in the oven.
step 2 out of 6
Clean the carcass of the goose from the remnants of the feather. Then burn it over an open flame or candle. Rinse the singed carcass thoroughly under running water and dry well with paper towels.
step 3 out of 6
Then prepare the poultry marinade. In a separate cup, combine salt (1 teaspoon of salt per 1 kg of poultry), any spices, chopped bay leaf and olive oil. Spread the cooked marinade well on all sides. To marinate the meat well, you can make shallow cuts along the carcass.
step 4 out of 6
Soak prunes in boiling water for 15 minutes. Peel the apples and cut the large fruits into halves. Place the prepared fruits in the abdomen of the bird and fasten the walls of the abdomen with toothpicks.
step 5 out of 6
Then place the carcass in a culinary sleeve and tie the ends tightly. Leave the goose in the sleeve for 2 hours to marinate at home temperature.
step 6 out of 6
After the marinating time has elapsed, place the goose in an oven preheated to 180 ° C and bake for 3 hours. Then carefully open the sleeve, pour the melted fat over the goose and continue baking for another 30 minutes until crisp. Goose baked in a sleeve with apples and prunes is ready. Transfer it to a nice large platter, remove the toothpicks, decorate with herbs and fresh vegetables and serve.

Culinary success!

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