Goose with prunes and apples whole

Step-by-step cooking

1. Step 1:

   

   How to make a goose with prunes and apples whole? Rub the goose with salt inside and out and let it stand for 2 hours.

2. Step 2:

   

   The video advises removing the neck and wings. I don't do this - precious juice escapes through the holes in the carcass. I cut the neck, leaving the skin, and wrap the remains of the skin-seal it so that the juice does not leak out. If the wings are burning, I wrap them with foil or just trim them before serving. Mix mustard with honey.

3. Step 3:

   

   Wash the apples, cut each into 8 slices and remove the middle. Apples cut into rings look original. Steam the prunes for 5 minutes in hot water, and then dry them a little.

4. Step 4:

   

   Put apples with prunes inside the goose and stab with a skewer. A goose looks beautiful if you fill it up in French - sew up the incision, tie the legs (the legs and legs are tied with one thread), and tie the wings to the trunk. For whom the aesthetics of the presentation is important - read this moment, for example, in J.Child.

6. Step 5:

   

   Lubricate the goose with a mixture of mustard and honey.

7. Step 6:

   

   Place the carcass in the baking sleeve. It is better to position the goose so that it lies on the back.

8. Step 7:

   

   Tie the sleeve. You can pierce it now in several places (on top), or you can wait until the package swells in the oven, and then pierce it.

9. Step 8:

   

   Cook the goose at 200 degrees for 2 hours. Before serving, remove the fruit from the abdomen and cut the meat into portions.