Christmas goose with apples and oranges
Origin of the recipe
The tradition of eating roast goose for Christmas originated in Europe, particularly in England and Germany. The Christmas goose "arrived" in Russia in the 19th century. The carcass of this large bird was usually stuffed with something juicy, such as sauerkraut or apples, to prevent the meat, from drying out and to enhance its flavor. Try goose with apples and oranges for Christmas.
What do you need for cooking?
Ingredients
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Goose
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Apples
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Oranges
Marinade
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Italian herbs
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Paprika
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Black pepper
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Salt
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Sunflower oil
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Dried garlic
Kitchen utensils
- Knife
- Board
- Bowl
- Film
- Foil
- Culinary floss
- Skewers
Step-by-step recipe
Step 1:
Combine Italian herbs, dried garlic, ground black pepper, sweet paprika, salt, and vegetable oil in a bowl. Stir.
Step 2:
Rinse and dry the goose with paper towels and thoroughly coat the carcass with the seasoning mixture on all sides, inside and out.
Step 3:
Wrap the goose in cling film and refrigerate overnight.
Step 4:
Cut oranges and apples into slices and place them inside the goose.
Step 5:
Use wooden skewers to pin the holes in the carcass and tie them together with strong thread.
Step 6:
Tie the goose legs together and wrap it carefully in foil.
Step 7:
Place the goose on a foil-lined baking sheet and bake at 200 degrees for 2 hours.
Step 8:
Place the goose on a plate, remove the toothpicks and threads, take out the fruit from inside the carcass and surround the goose with it.
Cooking tips
You can adjust the amount of seasonings to suit your taste.
Wooden skewers should be soaked in water beforehand to prevent them from burning during baking.
It is better to take sour varieties of apples.
Use natural cotton thread, preferably kitchen string, to tie the carcass together. If the thread contains synthetic fibers, they will melt.
