Recipes \ Goose stuffed with buckwheat and apples

Goose stuffed with buckwheat and apples

Goose stuffed with buckwheat and apples
Gus gutted, weighing 3-4 kg, 1 PC., buckwheat - 250 g Apples - 2 PCs., Onion - 1 PC., PODRAVKA VEGETA Seasoning - 2 tsp Salt - 3-4 tsp, Black pepper - to taste Dried herbs Basilica and thyme - 1 tsp.
Step 1

To prepare the goose for 2 days before serve. Tweezers to pluck the remaining feathers. To cut the neck and wings (by the way, these parts of the bird can make a great broth), cut off the extra fat which is mostly in the back of the carcass (it may come in handy for frying, for example meat). On the skin of the goose on the breast and legs gently make small incisions with a sharp knife.

Step 2

In a large pot boil water and drop it in the goose first the top (where the neck is), and then the lower (legs) part of the carcass. Keep in boiling water a bird needs about a minute in each position. Then let the water drain out, the carcass thoroughly dried.

Step 3

In a bowl, mix salt, black pepper, half of the VEGETA seasoning and dried Basil and thyme. This mixture to RUB the goose inside and outside and put it on two days in the refrigerator.

Step 4

On the day of roasting a goose, prepare the filling. Buckwheat to sort, wash. Onions cleaned, cut into arbitrary pieces. Apples cut into 4 pieces, remove the core, flesh cut into large cubes. Buckwheat, apples, and onion seasoning VEGETA and stir.

Step 5

This filling stuff the goose, filling it about 2/3, the incision in the back and neck to sew up with coarse thread. In a deep baking tray with the grill pour a little water on the grill to put the goose and send in a preheated 200 degree oven. After 20 minutes reduce heat to 160 degrees and cook for about 2 hours. During the preparation of the carcass several times to turn over so that the skin over the entire surface of a goose turned into a delicious Golden crust.

Step 6

Ready the goose cut into portions pieces and serve with buckwheat filling and greens. Bon appetit!
Preparation time
2 h 30 min
Cooking time
48 h
Goose stuffed with buckwheat and apples