Description
Dish, of course, more Christmas, but any holiday will do.
Ingredients
-
Goose
1 piece
-
Giblets
-
Cabbage
1 plug
-
Mushrooms
500 g
-
Onion
2 piece
-
Apple
5 piece
-
Prunes
-
Parsley
-
Berry
-
Salt
-
Paprika sweet
-
Black pepper
Cooking
Wipe the carcass and the inner cavity of the goose with a napkin. Remove from poultry and excess fat. RUB inside and out with coarse salt. In the photo - what do we need in addition to goose.
Saute in a pan in lard or goose removed from the excess fat and chopped into giblets. Then add the mushrooms and onions, cook until soft and put finely shredded cabbage. Simmer until fully cooked.
Five minutes before removing from heat season the stuffing with salt, paprika, pepper. Put the prunes, greens, juniper.
Baking tray lay with foil so that the edges are well covered goose and at the same time easy to open when cooking. This "coat" will help you not to jump about birds, spraying it with fat and other things, Gus bakes well, no gusyatnitsy not necessary :) On the foil under the goose, I put cabbage leaves - goose is not stuck and not burnt.
Ready stuffing put in a colander to stack the fat, and start nachinayu goose. Sliced apples are placed last. Sew the opening of the abdomen with cooking string.
Put the goose, breast up, wrap foil over it and put in a preheated 170 degree oven.
When the bird is done, remove the skin.
Stuffing put on the dish, have the carcass into the required number of pieces. Arrange the meat on cabbage with apples, decorate with fresh herbs and serve.
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