Goose with pineapple and apples
A traditional Christmas dish in the newperformance! Goose with pineapple and apples will be the main decoration of the Christmas celebration! Prepare this dish for a friendly party or a meeting at the family table. The recipe for a goose with pineapple and apples has found a country of advice for you.
Goose with pineapple and apples
For cooking goose you will need
- canned pineapple - 1 can (425 ml)
- Dried apples - 75 g
- onions - 5 pcs.
- marjoram - 1 bundle
- port white - 75 ml
- goose carcass - 1 pc. (about 3.5 kg)
- salt, black pepper powder
Preparation
Start cooking goose with pineapple and applesbetter in advance. Canned pineapples can be thrown in a colander, finely chopped. Cut the apples, peeled onions cut into rings. Mix with finely chopped marjoram, pour in a white port and leave the mixture for 12 hours.
Prepare the goose. The plucked and gutted carcass should be washed and dried. Cut off the neck, cut off the ends of the wings. Prepared carcass salt, pepper, stuff and sew.
Put the bird hips down into the mold, lay the cut neck and the ends of the wings into the shape. Pour in 200 ml of water.
Put the goose for an hour and a half in the oven(do not preheat) and extinguish at 200 ° C. Then turn the goose, pour another 125 ml of water, stew for another hour. During the extinguishing, lubricate twice with salted water.
The juice of the hot strain through a sieve. Put the goose on the grill, place a pan with high sides from the bottom and fry for 30 minutes at 250 ° C.
Add to the juice from the roast 100 ml of water, boil a little and season to taste. Put the goose on a dish and serve the sauce separately. A goose with Savoy cabbage and stuffed potatoes is very tasty.
Bon Appetit!
