Goose with oranges whole with crispy crust

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products. Rinse the goose thoroughly, remove all excess, cut out the gland from the tail, rinse again inside and out, dry with paper napkins.

2. Step 2:

   

   In a salad bowl or deep bowl, mix soy sauce, salt, ground black pepper, honey and odorless vegetable oil. Honey must be added - without this ingredient you will not get a ruddy, caramelized crust on baked poultry.

3. Step 3:

   

   Rub the cooked marinade on the inside and outside of the bird, leaving half of the sauce. Remove the goose carcass in the cold for 1 hour for marinating. Then remove and rub again with the remaining marinade, act with a little pressure, rubbing the marinade into the skin, especially on the breast.

4. Step 4:

   

   Peel the oranges, cut off the entire white layer under it on the fruit - it is terribly bitter and can spoil the whole taste of the dish. Cut the peeled fruits into slices or slices.

6. Step 5:

   

   Shove the orange slices into the goose carcass as deep as possible. Remove the carcass and leave it at room temperature for 1 hour, since cold poultry is not baked - it may remain raw inside after heat treatment.

7. Step 6:

   

   Place the stuffed goose in the sleeve for baking, tie the edges of the sleeve qualitatively so that there are no outlets for air. Place in a preheated 220 C oven, bake for about 2 hours. The bird is always baked by time, based on its weight: a carcass weighing 2 kg is baked for 2 hours.

8. Step 7:

   

   After 2 hours, remove the mold and cut the sleeve, acting very carefully so as not to get burned by steam. Remove the sleeve and bake the bird until golden brown. If on some side the skin will burn, cover it with foil or parchment paper for even blush.

9. Step 8:

   

   Remove the finished goose with oranges from the oven and cool slightly, decorate with fresh oranges, herbs, and vegetables before serving. Already on the table, cut into portions, first cutting off the legs, then the wings, then the breasts, etc.