Goose stuffed with apples baked in the oven
Roasted goose stuffed with apples
To roast a goose with apples you will need the following ingredients:
Ingredients
- 1 carcass goose
- 3-4 pcs. apples (medium size)
- 1 tsp red pepper
- 3 pcs. allspice peas
- 2 tbsp salt
- 1 tsp crushed garlic (fresh is also ok)
- ½ tsp ground black pepper
- 1 tsp Italian seasonings
- 3 pcs. bay leaf
- 3 tbsp vegetable oil (any)
Instructions
- First, defrost the goose, wash it thoroughly, trim off any excess fat, and cut off a third of the wing. Remove any remaining stumps (trimmed feathers) with tweezers.
- In a bowl, prepare the marinade, consisting of allspice, black and red ground pepper, garlic, chopped bay leaf, vegetable oil, salt and Italian herbs.
- Rub the goose all over with the aromatic mixture. Cover the carcass with plastic wrap and refrigerate. Let the goose marinate for 12–24 hours.
- Then cut the apples into wedges, removing the inner core and seeds, and stuff the goose. Secure the opening with thick thread.
- Tie the legs and wings together with twine to prevent them from tearing the wrapper.
- Wrap the stuffed goose in three layers of foil.
- Place the rolled bird on a baking sheet and bake in the oven at 250°C for 40 minutes. Then reduce the heat to 180–190°C and roast for another 1 hour and 40 minutes. Roasting time depends on the weight of the bird: each kilogram will require up to 40–45 minutes of roasting.
- After this, unfold the foil and pour the melted fat over the dish. Place the baking sheet in the oven for 20 minutes until the crust is golden brown and crispy. Overall, the goose took over two hours to roast.
- Don't forget to cut the strings before serving.
Note
Some tips for preparing this dish:
- To prevent the skin from cracking during roasting, dip the goose in boiling water and then dry it with paper towels.
Place a bowl of water in the oven under the goose to catch the drippings. You can also baste the bird with this liquid.
For roasting, choose a young, medium-sized goose; its meat is more tender. Young birds have lighter feet and softer webbing.
- To help the subcutaneous fat melt away faster during baking, make several small cuts on the breast using a sharp knife.
- Bake the bird breast side up.
- If the meat is already cooked, then no blood will come out when pierced.
