Goose in the oven - on the sleeve and without

To a celebratory table at a plenty of visitors it is simply necessary to prepare and celebratory goose. Of the huge number of recipes dedicated to this bird, you can choose several of the most popular. For example, a goose in an oven in foil will perfectly satisfy the tastes of the most diverse public. And if it also decorate, the result will be simply stunning.

So, this dish will require such ingredients:

• The goose must be at least two kilograms;
• For seasoning - salt, black pepper powder, paprika, garlic;
• For the filling - one apple, fifty grams of prunes and dried apricots, one orange, nuts (any), fifty grams;
• Ornaments, oranges, apples, greens.

In the beginning, the goose should be thoroughly washed and slightly dried. Then the entire carcass should be rubbed with spices both inside and outside. Grind garlic, using a garlick, and rub garlic goose only from the inside.

Now you need to pay attention to the filling. Pure apple (preferably antonovku), cut into not too large pieces, not forgetting to remove the core.

Remove the peel from the orange and also cut it into slices. Dried apricots and prunes do not require grinding, so they should be thoroughly washed and dried. Then you need to mix the stuffing between yourself, adding nuts here and putting it all inside the goose.

Be sure to pinch the hole with toothpicks, the thread of the goose can not stand it.

At the top, grease the carcass with sunflower oil (for elasticity of the skin) and lay on a baking sheet with a foil. Near the goose to decompose the apples, cut into large slices. All densely packed in foil and sent to the oven for two or three hours (the period in the oven depends on the size of the bird). Every half an hour you need to water the goose with fat, which is released during cooking.

Twenty minutes before the readiness to open the foil, once again pour the carcass fat and brown it in the oven. To serve on a table goose it is necessary on an oblong large dish, having laid out around of it apples, having decorated with circles of an orange and greens.

The goose in the oven in the sleeve is also very popular. Of course, the sleeve will have to pick up a large, respectively goose.

Clean goose carcass processed spices (to taste the mistress), lard apple, removing bones, and orange slices. Sew the hole with thread stronger. Then put the carcass on the baking tray. So, the goose in the oven, in the sleeve will now accumulate fat, released from the bird under the influence of high temperature. After about three hours, it should already be tried for readiness. While the goose is in the oven, it is necessary to prepare a mixture consisting of honey and mustard (proportions per lover).

Half an hour before removing the carcass from the oven, it must be lubricated with this mixture.

Goose in the oven in the sleeve, with crust, crispy and golden - it's very appetizing and tasty! Who has ever tried, will not deny myself the pleasure of repeating this dish.

One of the leading places in the ranking of popularity is the goose in the oven with potatoes.

In this cooking process, you will need a sleeve and the following components:

• Medium sized goose;
• Garlic (to taste);
• ground black pepper;
• One lemon;
• salt;
• spice.

The amount of potatoes, carrots and onions for the filling is taken in accordance with the size of the bird.

As usual, the goose should be thoroughly washed, plucked, slightly dried and cut off excess fat. Then you need to squeeze out the juice from the lemon and water the whole goose. For about fifteen minutes, leave him alone.

After this, rub the goose with salt mixed with pepper, and let stand for another hour. Garlic squeezed through the garlic and cover the whole goose outside and inside.

Next, you need to polish the potatoes and cut it into cubes. Carrots should be cut into strips, and onions - half rings. Then mix all the prepared vegetables, add salt to seasonings. Add the fat cut before this, cutting it finely.

Now you can start filling the goose with vegetables. The abdomen is sewn or punctured with toothpicks. The stuffed goose is placed in the sleeve and then into the oven. The cooking time ranges from two and a half to three hours. The baking temperature should be equal to two hundred degrees.

After this time, the carcass should be tested for readiness and, if necessary, removed from the oven and remove the toothpicks. Vegetables need to be removed from the goose, spread them on the sides and decorate it all according to their imagination.

Goose in the oven in the sleeve, and even with potatoes with vegetables - it's just delicious!