Goose up the sleeve with potatoes

10 servings
15 hours 50 min


1. Prepare the carcass: remove the remaining feathers, excess fat, rinse under running water.

2. Mix salt and pepper, grate the carcass thoroughly inside and out.

3. Place the goose in a plastic bag (dense, no holes), pour dry wine into it, tie the bag thoroughly (this is very important so that it does not leak), shake vigorously, then place in a comfortable deep container of a suitable size. Send to the refrigerator for 10-12 hours so that the meat is properly marinated.

4. Remove the goose from the marinade, rinse with cold water. Brush the goose with vegetable oil and place in the roasting sleeve, putting a couple of potato bars under the back (this is such a maneuver that does not let the back burn). Secure the sleeve on both sides, place in the tin (deep, of course) and send to the oven, preheating it to 200 degrees.

5. Wash the potatoes, peel, roughly cut them.

6. Exactly one hour later, reduce the temperature to 170 degrees and cook the bird for another two hours (for each kg of meat - 1 hour of baking, respectively - 3 kg = 3 hours). 50-60 minutes before cooking, carefully cut the sleeve, pour melted fat over the carcass, spread out the potatoes. Cook the poultry and potatoes for the remaining time.

7. It's time to get the goose out. Ah, what a fragrant handsome man it turned out! Drain the fat that has matured during the baking process and eat in other dishes, and put the goose on the dish, arrange the potatoes on the sides and serve it more likely. Enjoy your meal!