There are dozens of recipes how to prepare a goose. The goose baked in an oven is the main decoration of a Christmas or New Year's table. The goose baked with honey turns out really juicy and tasty. In spite of the fact that it is very ""labor-consuming"" bird, preparation of a goose according to this recipe is worth it.
It is required to you
- goose of 1 piece.
- honey of 100 g
- large onion of 1 piece.
- orange of 1 piece.
- head of garlic of 1 piece.
- salt
- potatoes of 12 pieces.
- carrots of 3 pieces.
- From seasonings:
- ground black pepper
- fresh thyme
- fresh rosemary
- For sauce:
- 1 tablespoons of dry white wine
- starch
Instruction
1. Carefully wash up a goose carcass. If you find on it the remained feathers - singe them. Puncture a goose with a toothpick. The pricks, the better will be more often. Salt, pepper a goose inside. Outside rub a carcass with in advance prepared mix from salt, a black pepper and the crushed garlic. Leave it for half an hour for pickling.
2. Cut in half orange and onions. Inside lay an onions half, at garlic cut off top of a head and lay there, then put an orange half. After that repeat an order: onions and orange. When fill an interior, enclose couple of branches of rosemary there.
3. From above water a goose with honey, and hands evenly distribute it on a surface, strew with thyme leaves.
4. Lay a goose in a pan, densely cover with a leaf of a foil and fix it that it didn't fly. Put a pan in the warmed oven up to the temperature of 200 wasps, having reduced up to 160 degrees, by half an hour. In half an hour remove a leaf of a foil, from above water a goose with his emitted juice and fat. Then every 20 minutes repeat the procedure. Optimum time of roasting of a goose - about two hours.
5. Get a goose after two hours, merge almost all emitted fat in separate capacity. Leave about 2-3 tablespoons in a pan.
6. Peel potatoes and carrots, cut with large pieces, lay them near a goose and mix with fat. Again put a goose to be baked with vegetables for 1 hour. You keep it in an oven to a golden ruddy crust. Then take out it, and bake vegetables 15 more minutes at a temperature of 200C.
7. Now we cook sauce. Add a tablespoon of white dry wine to fat of a goose. Bring to the boil. Pour the turned-out liquid in a sauce-boat, add the starch divorced in cold water there, salt and mix.
8. The goose is served on a table together with vegetables. Water it all with sauce or serve sauce in a separate sauce-boat.