Goose with oranges whole with crispy crust

12 servings
5 hours

Prepare the necessary products. Rinse the goose thoroughly, remove all excess, cut out the iron from the tail, rinse again inside and outside, dry with paper wipes.

In a salad bowl or deep bowl, mix soy sauce, salt, ground black pepper, honey and odorless vegetable oil. Honey must be added - without this ingredient, you will not get a ruddy, caramelized crust on baked poultry.

Rub the cooked marinade over the bird inside and out, leaving half the sauce. Put the goose carcass in the cold for 1 hour for pickling. Then remove and grate again with the remaining marinade, act with a little pressure, rubbing the marinade into the skin, especially on the breast.

Clean the oranges from the skin, cut off the entire white layer under it on the fruits - it is terribly mustard and can ruin the whole taste of the dish. Cut the peeled fruits into slices or wedges.

Shove the orange wedges at the goose carcass as deep as possible. Remove the carcass and leave at room temperature for 1 hour, since the cold bird is not baked - it can remain raw inside after heat treatment.

Place the stuffed goose in the baking sleeve, knot the edges of the sleeve well so that there are no air outlets. Place in the oven preheated to 220 C, bake for about 2 hours. The bird is always baked in time, based on its weight: a carcass weighing 2 kg is baked for 2 hours.

After 2 hours, remove the mold and cut the sleeve, acting very carefully so as not to burn with steam. Remove the sleeve and bake the bird until ruddy. If on some side the skin will burn, cover it with foil or parchment paper for uniform rudeness.

Remove the finished goose with oranges from the oven and cool slightly, decorate before serving with fresh oranges, herbs, vegetables. Already on the table, cut into portioned pieces, first cutting off the legs, then the wings, then the breasts, etc.