1. The first thing to do goose. This time I ordered a bird from our farmers, and I got a really clean, perfectly processed carcass. But this happens rarely, so if you don't, arm yourself with tweezers and bring skin to a perfect state. On the body there is still a number of operations: the neck cut off (see item 2)check whether the esophagus removed, wings cut off to the first joint, and the legs up to the knees. By the way, if the lamb I prefer to leave all the fat with gusto there is an inverse principle: the fat found in the carcass, we carefully removed. It can then be fried a lot of things delicious.

2. Back to cut the neck out of it we'll have a wonderful sausage. So cut it from the carcass carefully, trying not to damage the skin. Remove the skin from the neck of the stocking together with the subcutaneous fat, and while put together with the giblets in the fridge. 3. Actually, you can move on to the marinade. Ideally it should be done in the morning, then right to dinner we will have a wonderful Christmas goose, but so much of my time was not, so in the marinade I have stayed only 4 hours. So, mix salt, both peppers (pre peremel), juniper berries, finely minced garlic and finely chopped parsley.

Thoroughly grease the inside and outside of our bird with this mixture. 4 large pieces of cut oranges and sent inside the carcass. Wrap tightly into a packet to 4 hours to marinate.

4. How will come in time, clean our apples, cut into quarters, add the prunes and press it inward firmly to oranges. Some hostesses abdomen sewn up, but I only do that if stuffed with something mealy-dropdown of type of rice or buckwheat. 5. Finely chop the innards, mix them with salt and rice and stuffed with "stocking" is not very tight - the stuffing will swell and can break through the skin. Sew up both edges with a culinary thread, or just link. 6. Large chunks cut carrots, onion – in quarters, put them on the bottom of the package, which will cook the dinner.

7. Neatly placed on top of a goose, a sausage built nearby. 8. Tied with sphatika our "candy" pierce top in several places to come out steam and bake it in the oven for half an hour, the temperature is 170. 9. For 15 minutes until cooked take out, cut the package top, apply a brush coating a mixture of honey-cognac sauce (1:1) to give an incredible crust and send it back in the oven. 10. Ready bird allow to stand for 10-15 minutes, to make it juicier and more aromatic. 11. Fried goose, cut into pieces with a knife or special scissors are laid on a platter together with all the companions.