Goose for Christmas
Description
The dish is prepared without unnecessary complications. For Christmas goose, the best stuffing is apples and dried fruits. The most important part is the marinade—it will give the goose a unique piquant note and a wonderful aroma, making the meat exceptionally delicious. However, keep in mind that preparation will take time—the goose needs to be marinated a day in advance. My goose weighed 3 kilograms and required 3 hours of baking time: 1 hour per 1 kilogram. The dish is ready to serve.
Instructions
- 1
Step 1
Wash the goose, remove all feathers, cut off the tail and wing tips.
- 2
Step 2
Now prepare the marinade: in a container, mix vinegar, apple juice, salt to taste, cloves, bay leaf, and peppercorns. Bring to a boil and taste (the marinade should be sweet and sour). Let it cool, then add another three cups of cold water. Pour the marinade into a suitable pot large enough to hold the goose. Submerge the goose in the marinade, making sure it is completely covered. If the goose doesn't fit entirely, it should be turned occasionally. Marinate the goose for 24 hours (at least overnight) in the refrigerator.
- 3
Step 3
Cut the apples into cubes, halve the apricots and prunes. Grind the cumin with salt in a mortar, and add peppercorns to taste.
- 4
Step 4
Stuff the goose with fruits, sew the edges shut with thread (or secure with toothpicks). Then brush the goose with olive oil and rub it with the prepared spice mixture.
- 5
Step 5
Wrap the goose in foil so that the fat does not leak out. Place in a preheated oven at 200°C (390°F) for 2.5 hours. After 2.5 hours, carefully unfold the foil and drain the fat. Mix the fat with 2 teaspoons of honey and brush it over the goose. Reduce the oven temperature to 180°C (355°F), return the goose to the oven, and bake for another 30 minutes. Every ten minutes, brush the goose with the honey-fat mixture. This will give us a beautiful goose with a golden-brown crust.