Composition / ingredients
Cooking method
We process the carcass of the bird by osmosing it over a gas burner and cutting out the internal fat, then thoroughly wash and dry it.
Peel the garlic, grate it on a fine grater, add a mixture of peppers and salt to it, mix. The resulting spicy mixture is rubbed on the carcass (inside too) and left for 40 minutes.
Wash the prunes and pour boiling water for 15 minutes, and after the specified time, rinse under running water.
We fill the goose with ready-made prunes, put two whole apples inside, then sew up the abdomen with a needle, place the carcass in the sleeve for baking. We tie the sleeve on both sides and use a toothpick to pierce it in several places (these are holes for steam removal).
We put the sleeve with the bird on a baking sheet and send it to a cold oven, only after that we set the temperature to 180 degrees and bake for 3.5 hours (time according to the weight of the carcass, 1:1). 20-25 minutes before the end of baking, we cut the sleeve to get a ruddy crust.
We serve the finished goose beautifully on a platter and serve this miracle on the table!
Bon appetit!
Calorie content of the products possible in the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Goose fat - 930 kcal/100g
- Goose I category - 238 kcal/100g
- Goose II category - 317 kcal/100g
- Garlic - 143 kcal/100g
- Prunes - 227 kcal/100g
- Salt - 0 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
