Goose stuffed with rice and dried fruits
Description
Roast goose is always a festive dish, associated with New Year and Christmas. Besides, goose is a large bird, making it easy to feed even a very big crowd. There are many stuffing options, but I suggest a simple yet delicious filling made of rice and dried fruits. The recipe is quite easy, but to get juicy, tender meat with a delicious crispy crust, it will take time. Believe me, the result will delight everyone.
Instructions
- 1
Step 1
We thoroughly wash the goose carcass, remove any remaining feathers and fat, and also cut off the first phalanx of the wings. Next, using a pin or needle, we prick the skin on the breasts and legs.
- 2
Step 2
Now the goose needs to be lowered into boiling water, neck first. Hold it in this position for exactly one minute. Then dip the tail end for another minute. Dry the bird and rub it inside and outside with salt, pepper, and spices. Place it in the refrigerator for ideally 2-3 days, but at least overnight.
- 3
Step 3
For the filling, we use boiled rice, raisins soaked in warm water, and dried fruits. I have dried apples and pears. You can replace them with apricots or prunes.
- 4
Step 4
Mix the ingredients for the filling and stuff the goose. Fill loosely and sew the opening closed with thick thread or secure with wooden skewers.
- 5
Step 5
Wrap the goose in foil and place it in a preheated oven at 190-200°C for 1.5 hours. Then remove the foil, baste with the rendered fat, reduce the temperature to 160°C, and return to the oven for another 1.5 hours. Remember to baste with the fat periodically. If the goose starts to burn, cover it with a sheet of foil.