Miracle without feathers
Frozen goose must be purchased in advance, byat least two days before the celebration, because we still have to unfreeze it and properly marinate before cooking. It is better to choose a medium-sized bird (up to 3-4 kg), since it must be squeezed into an oven or a goose. The ideal goose should not be older than 7 months. Old geese are too tough! When choosing a bird, pay attention to the paws. At the young goose they are yellow, with down. The elderly are red, without fluff. The goose should be well-fed, with a fleshy breast, with a dense, dry skin of a pinkish color. The goose is thawed in the refrigerator, on the lower shelf. Usually it takes 24 hours. If the goose is large (5-6 kg), then two days. The bird must completely thaw. Then it is washed with hot water and tweezers pull out the remaining feathers. Thin hairs have to scorch. Cut the kitchen scissors wings, because they still burn when baking in the oven. Remove fat, which usually concentrates on the abdomen and neck. Be sure to remove the goose with odorous glands. Grab the giblets and once again thoroughly wash the goose inside and outside, but already with cold water. Then they dry the bird with paper kitchen towels. The skin is punctured with a fork or skewer over the entire area. Now the goose is ready to marinate. Contrary to popular belief, it is not worth pickling the goose in the vinegar, from this meat is made tough. It is better to try other marinade recipes. So, the marinade recipe for the goose: cover with Adzhika, mayonnaise, garlic, passed through garlic, rub with pepper and salt. Another recipe for marinade: again, mayonnaise, mustard (Dijon's will also suit), honey, salt, pepper, your favorite seasonings to taste. The third recipe: salt, pepper, lemon, white wine, which is abundantly filled with goose. And one more recipe: tomato paste, sour cream, olive oil, chopped garlic, turmeric, paprika, lemon. To make the meat soft, goose should be marinated for at least 2-3 hours. It is even better to cover it with a marinade, wrap it tightly with a food film and leave it in the refrigerator for the night. If the acquired gander was not the first youth, then for a couple of nights. While our goose is marinated, we pay more attention to all kinds of fillings. 
Apples are not on the snow
If you decide to cook a goose with apples,the main ingredients of the filling, of course, will be the apples themselves. Fruits should be green, strong, with sourness. To fill a goose weighing 3-4 kg, you need about 1-1.5 kg of apples. With apples peel off the skin, take out the core, cut into quarters and stuff our deliciously tarted. Over the hours spent in the oven, the fruit will turn into an airy, very tender, slightly sour purée, a wonderful apple flavor that will perfectly emphasize the taste of meat. If instead of sour and green apples we have at hand only sweet and red, the situation can easily be corrected with lemons. For the same 1-1.5 kg of apples we take 1-2 small lemons. For 3-4 apple slices, enough will be one lemon. If the apples are very small, it is quite possible and even recommended not to cut them, but put the whole goose inside. For delicious filling it is enough to confine oneself to apples. And still more often prunes are added to apples, and also raisins and dried apricots. Not bad suited for filling cherries, cherries, oranges, tangerines and even exotic in our harsh latitudes fruits like mango or kiwi. All these fruits and berries are put into the filling in accordance with the size of our goose. Prescription filling with prunes: 1 kg of apples and clean, cut, add 300 g of washed prunes without pits and 2 heads cut into half rings of onions. Do not forget to salt and pepper. You can add peeled shredded hazelnuts, about 100-150 g. It is not forbidden for a fragrance and aesthetics to put a twig of thyme or rosemary. Fruit fillings are quite sweet, and this is not loved by everyone, because goose meat itself is slightly sweet. If you prefer a more acidic filling, replace prunes with sauerkraut or cranberries. You can take frozen and berries cranberries, but first defrost them. If there are no whole berries, cranberry jam is also suitable. A good recipe for sour fillings: 2 green apples, a glass of sauerkraut, juniper berries, bay leaf. In the fat heated in the frying pan, place the crushed berries of juniper and bay leaf, after two minutes add the peeled sliced apples and mix. Simmer over medium heat for 5 minutes, add finely chopped sauerkraut and cook for another 10 minutes. Remove the frying pan from the heat and cool for half an hour. The recipe for the filling with potatoes: for 1 kg of potatoes cut into bars, 3 acid green apples are taken per 1 kg of cooked potatoes. Recipe with buckwheat porridge: peel and chop the onion, fry until golden, add cooked to half-cooked buckwheat and fry 3-5 minutes, stirring constantly. Then add 2 sliced green apples. If you are not too fond of apples (or just love culinary experiments), then safely use quince instead of apples. At standard sized goose, 3-4 large fetuses will suffice. Very carefully remove the seeds from the quince; they contain poisonous substances! To the quince chopped for the filling, you can add a little cinnamon and a teaspoon of sugar. We stuff the goose just before baking, not very tight, filling the abdomen by 2/3, as during the cooking the filling will absorb goose fat and juice and will noticeably pick up in volume. The incision is sewn with large even stitches or neatly fastened with toothpicks. Goose legs are tightly connected with string or twine. 
What to do while the goose is preparing?
The question is not at all idle. After all, the goose is cooked for 2.5-3 hours - depending on its size and the power of your oven. During this time, you can, for example, have time to read a good love story and even try to write your own. Although, most likely, this watch you will fend off the starving life partner and other household members who ask endlessly when, well, when the delicious geese will be ready. Oven should be preheated to 250 degrees and put our bird there. After half an hour, reduce the fire to 180 degrees. In order not to spend long hours to clean the oven, it is better to bake the goose in the culinary sleeve. Meat in the sleeve is prepared faster, it becomes tender and juicy, in addition, you do not need to constantly water the goose with fat. Do not forget to make a few punctures in the sleeve. First, to exit the steam, and secondly, to make the bird well brown. In the absence of a culinary sleeve, the goose is tightly wrapped in two layers of foil. 30 minutes before the end of the cooking period, the top layer of the foil is removed so that the goose blushes and becomes crusted. Ideally, if there is a gosyatnitsa. There it is neatly and compactly packed with a stuffed goose, a glass of water or sour juice is added, and all this is put in the oven for the same 2,5-3 hours. If we cook on a baking sheet, put the goose back down, pour 1-2 cm of water and then send it to the oven. It is necessary to take a baking sheet with boards not less than 5 cm high, since a lot of fat flows out during the preparation of the goose. We make sure that the goose is not burnt, and every 15 minutes, water it with the juice. Approximately one hour before the expected readiness spread around the goose sliced green apples, peeled purple bulbs or potatoes. You can check the readiness of the goose by punching it with a toothpick or plastic skewer. The juice should flow clear, without blood. Cooked goose lay on a preheated dish and let it brew for half an hour. Before serving, be sure to remove from the bird a thread or toothpick. Untie the legs and put on elegant paper towels. "Boots" for the bird are done this way: fold in two thick paper of suitable size, on the side of the bend we make uniform cuts, turn into a tube, fasten with adhesive tape.
What side dishes will suit a stuffed goose?
Correctly cooked goose is harmonious,unusually abundant and self-sufficient. But if you do not want to be eaten too quickly, before you have properly praised your culinary talents, you should think about the garnish. Goose stuffed with apples is perfect for cranberries, marinated mushrooms or cucumbers, olives, sour red cabbage. Wash goose dry red wine.
