| Prep Time | 30 |
| Cook Time | 15 |
| Passive Time | 12 |
| Servings |
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- Begin by gathering the necessary ingredients for baking a whole, stuffed goose with apples in the oven, creating a tantalizingly crispy crust. Choose a goose size suitable for your oven or baking dish; in this instance, a 3 kg goose is used. Opt for apples of any color, with semi-sweet and juicy varieties being ideal.
- Inspect the goose for any remaining feathers and trim the fenders, as they may burn during baking, affecting the dish's festive appearance.
- Thoroughly clean the coccygeal gland, remove excess fat from the abdomen, and ensure the goose is dry. Combine all dry spices.
- Rub the goose inside and out with the dry spice mixture, omitting salt in favor of soy sauce. Allow the goose to rest at room temperature for an hour.
- Prepare the marinade by mixing honey, olive oil, and soy sauce. Coat the goose inside and out with the marinade, leaving it for 15 minutes. Repeat the process, wrap the goose in plastic, and refrigerate for 12 hours or overnight.
- Unwrap the goose, secure the neck incision with toothpicks, and proceed to the next steps.
- Wash and dry apples, leaving the skin for added flavor. Cut 2-3 apples into quarters, removing the core, and place them in the goose's cavity.
- Close the abdominal incision with toothpicks and tie the goose's legs with twine. Preheat the oven to 210-220 degrees.
- Reapply marinade to the goose and position it in a spacious roasting pan with the belly facing up. Bake in the hot oven for approximately 40 minutes until browned, adjusting time and temperature based on your oven.
- Halve the remaining apples and arrange them over the goose. Cover and continue baking for about 2 hours. Check for readiness by piercing the thickest part; the released juice should be transparent. Let the finished goose rest in the turned-off oven for 15 minutes. Transfer to a platter, remove toothpicks, and garnish with bell pepper, fresh herbs, and lemon slices. Enjoy!
Preparing a whole Christmas goose in the oven requires careful attention to avoid ending up with tough, dry meat or poultry with an undesirable greasy taste. To ensure a successful dish, opt for a young goose weighing between 2-4 kg and utilize a dedicated baking container, such as a goose coop, while also removing excess fat. Take your time marinating the meat, allowing the flavors to meld. Apples can contribute juiciness and a delightful aroma to the goose. After achieving the desired crust, use a thick lid or foil to cover the goose during baking.
Once cooked, the goose stores well in the refrigerator and can be reheated in portions as needed. To estimate the average baking time, use the formula: 45 minutes per kg of weight + an additional 20 minutes, considering the characteristics of your oven.
For an appealing crispy crust, briefly immerse the goose in boiling water before placing it in the oven, holding it by the hind legs. Before baking, wrap foil around the tips of the bird's wings and tie the legs to prevent burning. Alternatively, cover the entire goose with foil, removing it approximately 30 minutes before the end of cooking to allow a golden crust to form.
It's important to note that oven performance can vary, so be mindful that the temperature and cooking time may differ from those specified in the recipe. Adjust accordingly to achieve the best results.
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