Goose with apples, oranges and honey

We wash the poultry carcass, clean it from surface contamination. Cut off excess fat. Then we dry the bird outside and inside.

In a separate bowl, mix the soy sauce and honey until smooth. Lubricate the carcass from the inside and outside with the resulting mixture. We leave one and a half tablespoons of the mixture for subsequent lubrication. From the inside, rub the poultry with a small amount of black pepper and salt.

Wash apples with oranges, dry and cut into quarters. Peel the onions and also cut them into four parts.

Put two quarters of an apple, an orange and an onion in the goose cavity. We also place a sprig of rosemary there.

Place the stuffed goose carcass in a mold or baking sheet with its back down. Sew the abdomen with a thick thread or stab it with a wooden skewer. The legs can also be fixed together with a thread so that the poultry does not lose shape during baking. Pour hot water into a baking sheet in such an amount that at the bottom there is a layer of liquid one and a half centimeters. Preheat the oven to a temperature of 220 degrees. We put the goose on the middle level and bake for forty minutes. After that, lower the temperature to 180 degrees and bake the carcass for another two or two and a half hours.

Half an hour before readiness, we take the goose out of the oven and put the remaining apples and oranges in the mold around the bird. Lubricate the surface of the bird with the remaining mixture of honey and soy sauce - this will help the skin to become brightly ruddy. We return the carcass to the oven and bake until tender.

We take out the finished goose from the oven, let it cool slightly for five to ten minutes. Transfer the bird to a serving dish and serve hot to the table.