Goose in foil
Description
The recipe won't take much time. The goose cooked in foil turns out more tender, as it bakes primarily in its own juices. The foil-baked goose looks very attractive and is perfect for a festive table. This is a traditional Christmas dish. Serve with white semi-sweet wine, especially since it was used in cooking. Serve hot.
Instructions
- 1
Step 1
The goose carcass needs to be carefully prepared by removing all the innards and thoroughly plucking. Rinse well and dry with a towel. Wash the apples (I prefer green ones), and cut the lemon into pieces. Rub the goose with salt, pepper, basil, and spices.
- 2
Step 2
Stuff the goose with apples and lemon. Sew it up, leaving a small opening. Pour in some semi-sweet white wine through the opening, then sew it shut completely.
- 3
Step 3
Wrap the goose carefully in foil, spraying the foil with wine. The juice and fat should not leak out, so the goose does not burn.
- 4
Step 4
Place the goose in a preheated oven at 170 degrees and roast for 1.5 hours. After this time, uncover the foil and let the goose brown for another 30 minutes, basting with the juice and fat.
- 5
Step 5
Remove the cooked goose and place it whole on a serving dish, garnished with herbs and baked apples.