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➠ Crispy goose with potatoes in the oven

Crispy goose with potatoes in the oven

2084

Kitchen World

Calorie content 287.7 kcal

Portions 5 port.

Cooking time 3 hours

Proteins * 7 gr.

Fats * 14.2 g

Carbohydrates* 54.2 g

Content

For a holiday or dinner with friends, you are invited to prepare a delicious and time-tested dish - a goose with a crispy crust with potatoes. This dish, contrary to popular belief that the goose is a fatty and tough bird when baked, will turn out to be juicy. To do this, it is advisable to soak the bird in cold water for 24 hours and then marinate. We bake the goose better in the sleeve, then add the potatoes and bake in foil.

Ingredients

goose 2 Kg Prunes 250 g Potato 10 pieces. Apples 4 things. Fresh thyme 2 branch Granulated sugar 25 gr. Honey 25 gr. Ground black pepper taste Salt taste

Cooking process

First, prepare all the ingredients for roasting the goose. Process the poultry carcass correctly before baking: remove the remaining feathers, thoroughly rinse the goose inside and out.

Then dry the carcass well with a paper towel. Use a sharp knife to remove the rump and neck.

Then remove the wing phalanges, as they cook quickly and spoil the appearance of the dish.

Rub the prepared carcass on all sides with coarse salt and seasoning for poultry. Take salt in the calculation of 1 tsp. for 1 kg of poultry. Seasonings for poultry can be prepared from the spices you have (basil, marjoram, rosemary, nutmeg, etc.) by grinding them in a mortar.

Core the washed apples. Then put the apples in the belly of the bird. It is not necessary to fasten or sew up the abdominal walls.

Then place the goose carcass in the culinary sleeve and secure the ends of the sleeve tightly with clips or twine.

Place the goose in the sleeve on any baking dish.

Roast the goose in an oven preheated to 180 ° C for 1 hour.

While the goose is baking, peel the potatoes, wash and cut into medium-sized pieces.

Sprinkle the chopped potatoes to your liking with salt, Provencal herbs, add the bay leaf chopped into pieces and mix well.

After an hour, remove the form with the goose from the oven, carefully cut the sleeve with a knife and remove.

Pour some of the goose fat (usually a lot) into a separate bowl.

Arrange the prepared potatoes around the baked goose carcass. Cover the dish with a piece of foil and continue baking for another 45 minutes at the same temperature. After this time, remove the foil so that the goose is covered with a crispy brown crust.

As a result, you have a wonderful and tasty dish - goose, covered with a crispy crust, with soft and aromatic potatoes. You can serve it to the table.

Delicious and successful dishes!