Stuffed goose

1 serving


gut the goose, rinse thoroughly and soak for 2 hours in water with vinegar (or citric acid) and salt. peel the apples, remove the core, cut into wedges, sprinkle with sugar. prepare the prepared goose with raw apples, sew, put in the gooseneck, sprinkle with cold water to protect oily skin from burning, put in the oven. when the goose is browned, pour a small amount of broth or water. in the process of frying, water the goose with melted fat and juice. the goose should be fried
1. 5 - 2 hours. apples inside the goose, from prolonged roasting turn into porridge, acquire an ugly appearance. therefore, it is better to cook apples separately, and pour juice on them for taste, which stood out when roasting the goose. remove the threads from the finished goose, remove the apples with a spoon, place them on a dish, chop the goose into pieces, put on the apples, pour over the juice, melted butter and decorate with parsley greens.