Christmas roast goose (itsHungarian.com holiday recipes)

Ingredients for 4-6 capita:

1 green goose (kb. 4 kg)

salt

white pepper

1 lot of wormwood

For the stuffing:

40 dekagram apples

25 dekagram plated prunes

2 tablespoon sugar

3-4 tablespoon bread crumbs (made of black bread)

5 dekagram diced bacon

For the sauce:

1,25 dl water

1-2 tablespoon flour

1 tablespoon food starch

salt

white pepper

Open the goose, wash it, and blot the moisture. Salt and pepper it inside and outside, spread the chopped wormwood inside.

For the stuffing: Clean and wash the apple, cut into four, remove the core and mix it with the prunes, sugar, crumb, and bacon. After stuffing the goose, sew in the hole, join the wings and the legs, and fix it with kitchen thread. Put the goose onto the grate with the breast downside. Add 5 dl hot water to the drip pan, place it under the goose.

Bake it in pre-heated oven for ca. an hour on 200 °C (170 °C, if you have convection oven, or level 3, of you have gas-oven). Turn it over and cook again for 1,5-2 hours. After 20 minutes, cut the skin on the breast and between the legs to let the grease flow out.

10 minutes before the end of the cooking, raise the temperature to 220 degrees (180 °C, if you have convection oven, or level 4, of you have gas-oven). Coat the goose’s skin with a little salty water – this will make it crunchy. Keep the goose roast warm until serving.

For the sauce: Boil the dripping with water and filter it into a pot. Remove the grease from the top. Make a smooth mix from the flour, the starch and a little water, add to the dripping and boil it on slow fire for 5 minutes. Add salt and pepper. Serve it for the roast goose in gravy-boat.

If you see too many feather pins on the goose’s skin, put it back into the over 10 more minutes, it makes the skin tight, and you can easily remove the pins with a nipper.

You can add the goose’s internals to the stuffing, or you can serve them separately as an appetizer. For side dish we suggest the braised red cabbage, the butter shot sprouts, or the salty potato.