Goose with apples, rice and prunes in the oven

We thoroughly wash the carcass of the gutted goose. If necessary, singe the skin to make it completely clean. Cut off areas with excess fat. Then dry the bird with paper towels and rub with salt and black pepper on all sides. We place the prepared goose in a sealed container or cover it with cling film and send it to the refrigerator for seven to eight hours for pickling.

Cooking the filling. Wash the rice in running water until transparent, then boil it, not forgetting to salt it, until it becomes al dente. The groats should remain slightly firm in the middle - in the process of subsequent baking, the rice will still come to readiness. After boiling, put the rice in a colander, rinse with cold water and let the liquid drain.

Wash the apples, dry them, cut them into four parts and cut out the seed box. Cut the pulp into small cubes. We wash the prunes in warm water, dry them and cut them into halves if the dried fruits are too large. Mix boiled rice, apple pieces and prunes - the filling is ready.

We fill the inner cavity of the pickled goose with the resulting filling. We sew the edges of the abdomen with a harsh thread or simply chop off with a wooden skewer. Grease the baking dish with a small amount of vegetable oil, put the stuffed goose with its back down and send it to the oven preheated to 250 degrees. We bake for one hour. After that, lower the temperature of the stove to 180 degrees and continue to bake for another two to two and a half hours. To check the readiness of the meat, we pierce it with a wooden skewer - a clear liquid should stand out from the puncture site. If there is an admixture of blood, continue baking.

We take the finished goose out of the oven, carefully transfer it to a serving dish, or serve it directly in the form. Best consumed hot.