Goose in the sleeve - decoration of the festive table
One of the traditional treats for the holidays is a baked goose. This dish indicates the prosperity in the house, well-being in the family and the excellent culinary skills of the hostess.
Poultry, cooked in the oven with apples and prunes, will please everyone and decorate any table.
The sleeve advantageously differs from the foil. Foil sometimes sticks to meat. In addition, food wrapped around this material can not release steam, and a crust on it does not form. If we are preparing a goose in the sleeve, this does not happen due to a special seam which releases air at high internal pressure. Before this, the sleeve swells and does not stick to the meat.
For cooking, we need five dining roomsspoonfuls of mayonnaise, black pepper, salt, a tablespoon of honey, a teaspoon of mustard, one hundred and fifty grams of prunes and five medium-sized green apples.
To begin with, the bird should be plucked. This can be done with tweezers. Then the remains of feathers and down can be burned on fire.
Goose must be gutted. To do this, turn the bird back. With a garden pruner or knife, we make a cut of 15-20 cm from the tail to the stomach. Some open the bird completely for the convenience of filling it with stuffing, and then sew up with threads. We make only a small hole so that we can thrust our hand. We take out the insides from the bird.
To goose in the sleeve came out delicious, you need to wash it, dry it and remove excess fat. It is desirable to cut off the tips of the wings.
It is necessary to turn the neck of the bird inwards andfix it with toothpicks. Goose in the sleeve will turn out fragrant and juicy, if we rub it with marinade. We stir the mayonnaise in a bowl with a fork and gradually add salt, pepper, honey and mustard to it. When the mixture acquires a uniform color, we rub it with the bird outside and inside. Now the goose needs to be wrapped in a food film and put into the refrigerator for 10 hours.
Before we get the bird, we'll prepare the stuffing. Wash prunes and apples. Prune the plums to dry, and cut apples into quarters and remove the core from them. Fruit pour into a bowl and mix.
Remove the goose from the refrigerator, remove the food film from it, fill the bird with prunes and apples. You can not tightly stuff!
The hole through which the bird was stuffed can be pounded with toothpicks or sewed with food threads. To the goose was easier to place in the sleeve, its legs and wings are better to bind.
We take out the pallet from the oven and steal the sleeve on itfor baking suture up. We place the goose in the sleeve with the backside down, we twist and fasten the ends of the product with the wire. We install a tray with a goose in the oven, heated to two hundred degrees. The temperature will need to be reduced exactly in half an hour to one hundred and eighty degrees and keep the bird in the oven for another two and a half hours.
When you remove the bird from the oven, the fat must be drained. The bird needs to be without sleeves for fifteen minutes.
