Goose with fruit

Such a culinary recipe should definitely add to the list of New Year's. This is though goose Christmas , but you can cook it for the New Year too.

A well-cleaned and gutted goose needs to be dried, after removing excess fat from the surface of the carcass. And be sure to cut off the tips of the wings – they will be useful to us!

After using a wooden toothpick, stab the neck skin so that it does not hang on the baking sheet. Then rub the goose thoroughly both outside and inside with pepper and salt. Wrap with cling film and leave overnight in the refrigerator.

For the filling: it is better not to peel the apples, just wash them and cut them into slices, removing the cores. Wash the prunes thoroughly and then dry them. I usually cut the prunes into two halves, but you can put them whole. Mix the fruits and fill the whole inside of the goose with them. At the same time, try not to stuff everything too tightly.

Now carefully fix the skin on the abdomen so that it does not disperse during baking. This can be done with the same toothpicks or strong threads.

Now it is necessary to put the pre-cut wings on a deep baking sheet, and already on them, as on supports, lay the goose with its back down.

Use a fork or toothpick to make several punctures on the top of the carcass.

Pour hot water on the bottom of the pan (broth is possible). Cover the goose (and the baking sheet) with foil on top and put it in a preheated oven to two hundred degrees for half an hour.

Reduce the temperature to 180 degrees and bake for two to three and a half hours.

At the same time, every half hour the goose needs to be watered with the juice formed on the baking sheet. And when there are forty minutes left before the end of cooking, the foil must be removed.