Making a goose at home

The appearance of some dishes in the house provides a friendly or family feast. The preparation of a goose refers specifically to such activities. Therefore, for a successful party it is necessary to put a piece of your soul into the main dish.

A whole, tasty and appetizing kind of fried bird always raises the mood of those present. Everyone wants to quickly take a seat at a table closer to the most central dish. Will we try to understand what can be cooked from a goose? First, a very important issue is the choice of the goose itself. A large goose may not enter the oven, the old one will not please those present with its juicy meat and so on. After all, it is the preparation of the goose that provides for the solemnity of the moment. Therefore, try to take into account these nuances when choosing a bird carcass.

In principle, it is not very difficult to cook a goose. It is much more difficult to decide what to cook from a goose. There is a huge number of dishes. We will consider preparing a whole carcass. It is very good, if the goose could stay in the refrigerator until the time of frying. Fresh, freshly slaughtered goose can be harsh. If the bird is fresh, then one, two days in the cold it will not hurt at all. If this is not possible, then prepare and clean the carcass with spices, salt and leave in the cold for at least six hours. While your bird is cooling, you make the final decision regarding the preparation of the goose.

Well "rested" goose get out of the refrigerator, Wash and dry with a kitchen towel. After that, grate salt and spices on the outside and inside. The choice of spices can be entrusted to your own taste.

Prepare the apples, the best thing for this is an Antonovka. Apples should be washed and wiped dry with a towel. Find suitable dishes for the bird. It should not be a pan, pick up a container with high sides. Otherwise, the fat will fill the oven. The carcass should fit comfortably so that it can be picked up from either side. After this, cut the clean apples into four parts, free from peel and core and beat the carcass as tightly as possible. Try to leave a small number of apples, they will be needed later. After you fill the carcass with apples, sew it with a string and lay it on the prepared baking sheet. This is almost all the main points when preparing a goose. Put the bird in the prepared dishes and put in a preheated oven. Important point: the tips of the legs and wings can burn during cooking. To prevent this from happening, wrap these places with food foil pieces. The oven temperature in the first twenty minutes should be about 230 degrees. When the goose starts to be fried, the temperature can be slightly lowered, and at the end of the cooking it can be brought to 160 degrees. From time to time open the oven, gently turn over and water the carcass on top of the resulting juice. 30 minutes before the end of cooking, cut the remaining apples into four parts, you can not remove the peel, and cut the core, and overlay the carcass in a circle. In this goose should already be located on the back. As you can see, the preparation of a goose does not present any difficulties. Hold, as already mentioned, about thirty minutes, check the readiness of the toothpick. If there is a clear, non-contaminated juice, you can turn off the oven and get the goose out. Instead of apples, you can put a goose on a potato, cut into four parts. Only for potatoes, you need more time, put it for 50 minutes before the end of frying.

Get the goose out of the oven, remove the thread, drain excess fat. Put everything neatly on the prepared dish. Can be served to the table. Preparation of a goose is a simple procedure, there are many dishes, an experienced housewife can always decide what to cook from a goose. In any case, it will always be tasty and solemn. And sure, this dish will gather around the table a lot of friends and relatives.