The bird is very tender and juicy, but it looks incredibly appetizing. Such a goose will decorate any festive table.
Cooking time
General 2 d.Active
(your participation is required)
20 minutes.The number of servings6
Ingredients
Goose1 piece weighing 2 700-2 800 gsol2 st. spoon of black ground1 h. spoon mixture of peppers1 h. spoonpaprika2 h. spoon -spasper for poultry2-3 hours. spoon blocks1-2 plasteapelsins1-2 pieces
Cooking
- Rinse the goose, dry with paper towels. Remove excess fat.
- Mix salt, peppers, paprika and bird spices. The mixture that turned out, grate the goose outside and inside.
- Wrap the carcass into the film and leave in the refrigerator for 1-2 days. An hour before cooking, take out a bird from the refrigerator.
- Cut apples and oranges in large pieces and stuff them with a goose. Fix the edges with toothpicks or culinary thread so that the filling remains inside. Still your legs with a thread.
- Transfer the goose into the sleeve for baking and tightly fix the edges. Make a few punctures in the sleeve.
- Put a goose on a foil -covered baking sheet.
- Bake first 30 minutes at a temperature of 200 degrees, and then – another 70–80 minutes at a temperature of 180 degrees.
- Cut and open the sleeve, and then prepare another 20-30 minutes so that the goose is browned.
Readiness is better to check the thermometer. The temperature should be about 73 ° C.
- Remove the finished goose from the oven, cover with foil and leave for 15-20 minutes.