The king of the festive table is a goose stuffed with rice and apples

Baked goose is an amazing dish, because its appearance on the table even on a typical day can bring a certain solemnity and a sense of celebration. Moreover, goose meat is also an excellent source of useful and nutrient for the human body. But very few people know that to create a delicious dish is not enough to equip with one recipe, you need to know some culinary secrets that will make the meat tender and soft. About how to please your family with stuffed rice goose with apples, we'll tell you in this article.

How to marinate a goose before baking, so that the meat is not hard

Since it is quite a moving bird, its muscles are somewhat denser and stiffer than in broiler chickens. Therefore, in order to make goose carcass softer and juicier, before baking, we recommend that it be properly marinated. For marinade you will need:

• kefir - 200 ml
• lemon juice - three tablespoons
• pepper and salt to taste

Before cooking, the bird must be rinsed in cold water, remove any excess feathers and film.

Cut the carcass is not necessary, because in this recipe the goose is prepared entirely.

In order for it to be well marinated, we advise you to take a deep pot or kazanok, pour in kefir, salt and pepper. Put the goose into the resulting mixture. It is important to make sure that all of his skins and the inner part are in the marinade. For this, the bird needs to roll in kefir. After that, we put the kazanok in the refrigerator for a couple of hours, the longer, the better.

We cook goose stuffed with apples and rice

While our bird is marinating, we start preparing rice for the next stuffing. For this we need to boil 300 grams of rice. The cooking process should be carried out at moderate heat with the lid closed. To salt and stir the rump you need at the very end, otherwise you will get something like a paste.

In a saucepan with rice, it will be superfluous to add a couple of laurel leaves - this will enhance the flavor.

In no case can the goose be stuffed with raw rice, since in the oven it will not be able to prepare normally and evenly.

We chop apples for minced meat with small slices and throw in boiled rice.

After the carcass is blotted out, start it off with rice and apples. Mincemeat will be more delicious if you put a couple of slices of butter in it. To stuff a goose it is necessary up to the stop, after that we sew it with simple threads.

We put the workpiece on a baking tray, after which we put in the oven heated to 250 degrees. The first 20 minutes bake the goose at this temperature, after which we reduce to 200 and wait for another half an hour.

Once you removed the goose from the oven, you need to cut the seam and get the stuffing. Ready rice with apples is laid out on a large dish, in the center of which we put the bird.

This dish will perfectly match with tomato and cheese sauces.

Drinks will suit fruit drinks, vegetable and fruit juices, red wines.

Use this bird only in warmed form, otherwise the meat will seem fat and tough.

This masterpiece of cooking has existed for several dozen centuries and throughout this time people have not ceased to appreciate this dish. Not surprising, because it is tasty and very satisfying. Only one cooked goose is enough for ten portions, which is quite enough for a large family. Try to cook the goose in the oven for these recommendations, and you will see how this dish will please your relatives and guests!