Goose up the sleeve with prunes

14 servings
5 hours

We treat the poultry carcass, grinding it over the gas burner and cutting out the inner fat, then thoroughly wash it out and dry it out. Peel the garlic, grate on a fine grater, add a mixture of peppers and salt to it, mix. We rub the resulting spicy mixture with a carcass (inside too) and leave it for 40 minutes. Pour my prunes and pour boiling water for 15 minutes, and after the specified time, rinse under running water. We start the goose with ready-made prunes, put two whole apples inside, then sew the abdomen with a needle, place the carcass in the sleeve for baking. Tie the sleeve on both sides and use a toothpick to pierce it in several places (these are holes for removing steam). Put the sleeve with the bird on a baking sheet and send it to a cold oven, only after that set the temperature to 180 degrees and bake for

3. 5 hours (time according to the weight of the carcass, 1:
1). 20-25 minutes before the end of baking, cut the sleeve to produce a ruddy crust. We serve the finished goose beautifully on a platter and serve this miracle on the table! Enjoy your meal!