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➠ Oven baked goose with honey and mustard

Oven baked goose with honey and mustard

3230

Kitchen World

Calorie content 199.5 kcal

Portions 6 port.

Cooking time 4 h

Proteins * 9.9 gr.

Fats * 21.4 g

Carbohydrates* 19.5 g

Content

Goose with honey and mustard, baked in the oven, is still an exquisite dish on the festive table. Honey-mustard marinade makes poultry meat soft and juicy and therefore is often chosen by housewives. The goose is usually stuffed with apples, but it can be stuffed with orange, buckwheat, potatoes and other products. In each case, the dish will have its own special taste, so choose the recipe yourself.

Ingredients

goose 1 PC. Apples 5 pieces. Honey 2 tbsp Mustard 3 tbsp Ground black pepper taste Salt taste

Cooking process

We clean the carcass of a fresh or pre-thawed goose from feather residues and thoroughly rinse it under running water.

Then dry the carcass with a kitchen towel and rub it with a mixture of salt and black ground pepper. Salt is taken at the rate of 1 tsp for 1 kg of poultry, and pepper is added to taste. Then we leave the carcass for 1 hour so that the meat is salted.

While the goose is infused, prepare the apples. We wash them and cut them into small slices. The peel can be left on.

In a small bowl, mix the required amount of mustard and honey.

Place the sliced apples in the belly of the bird.

Then put the cooked honey-mustard sauce on the carcass.

With your hand and in a circular motion, carefully rub the goose with this sauce from all sides, because it is such a sauce that will make the crust of the bird crispy and ruddy.

Then we fix the walls of the abdomen with toothpicks or sew them up with a strong thread.

Transfer the prepared goose carcass to a baking sheet and pour hot water to the level of one finger. We place the baking sheet with the poultry in the oven, preheated to 150 ° C, at first for 1 hour. After an hour, remove the melted fat from the baking sheet and add hot water to the same level. Cover the goose with a piece of foil and bake for another 2 hours. Baking time: 45 minutes per kilogram of poultry.

Half an hour before the end of cooking, remove the foil to get a golden brown crust, and pour the juice over the carcass. Do not overexpose the goose in the oven so as not to burn. Determine readiness by piercing the meat with a knife. If the juice is clear, then the goose is baked.