Goose with prunes and apples whole

8 servings
4 hours 20 min

How to make a goose with prunes and apples whole? Rub the goose with salt outside and inside and allow to stand for 2 hours.

The video advises removing the neck and wings. I don't - precious juice escapes through holes in the carcass. I cut my neck, leaving the skin, and wrap and seal the remains of the skin so that the juice does not leak out. If the wings are burning - wrap them in foil or just cut them before serving. Mix the mustard with the honey.

Wash the apples, cut each into 8 lobes and remove the middle. Apples cut into rings look original. Steam the prunes for 5 minutes in hot water, then dry a little.

Put the apples with prunes inside the goose and stab with a skewer. The goose looks beautiful if you fill it in French - sew the cut, tie the legs (the cut and legs are tied with one thread), and tie the wings to the body. For whom the aesthetics of serving is important - read this moment, for example, from J. Dild.

Brush the goose with a mustard and honey mixture.

Place the carcass in the roasting sleeve. It is better to arrange the goose so that it lies on the back.

Tie the sleeve. You can puncture it now in several places (on top), or you can wait until the bag swells in the oven and puncture it later.

Cook the goose at 200 degrees for 2 hours. Before serving, remove the fruit from the abdomen and cut the meat into portions.