Bird

Goose stuffed with rice


Ingredients for Making Goose Stuffed with Rice

  1. Goose 1 piece (about 2 kilograms)
  2. Rice 1 cup
  3. Mayonnaise 3 tablespoons
  4. Salt to taste
  5. Ground black to taste
  6. Spices to taste
  • Main Ingredients: Goose, Rice
  • Portion 6-8

Inventory:

Baking tray, foil, stewpan, colander, hot pot holders, disposable paper towels, tablespoon, coarse thread, needle, scissors.

Cooking goose stuffed with rice:

Step 1: prepare the pic.


Rinse with cold water several times, then place in a saucepan, pour clean water and cook until cooked, that is, until the cereal is soft. Fold the finished rice in a colander, rinse with water and let the excess liquid drain. When the cereal has cooled, mix it with salt, pepper and spices. If desired, you can add fragrant herbs, fresh or dried.

Step 2: prepare the goose.


First goose defrost, leaving the carcass for several hours at room temperature. The carcass must be carefully plucked and gutted. Rinse the bird after thawing inside and out with cool water, removing blood clots. If necessary, singe the remaining feathers.
Dry the goose with disposable paper towels and rub it inside and out with salt, pepper and spices.
Important: the dangling skin does not need to be cut off, it is useful to us in order to hide the filling.

Step 3: we stuff the goose.


Start the goose with rice and spices, ramming the groats tightly inside the bird. When the carcass is full to the eyeballs, pull the skin along the edges and sew with a coarse thread so that the rice does not fall out during baking, but remains inside the goose.
Lubricate the stuffed goose with mayonnaise on all sides (just do not be zealous, apply a thin layer of mayonnaise) and put on a baking sheet. Cover the carcass with foil on top.

Step 4: bake a goose stuffed with rice.


Bake goose in the oven at temperature 180 degrees Celsius. Place it in a preheated oven and cook under the foil for 60 mint. Then the foil must be removed, and the goose baked further until a golden crust is formed, that is, about 10-15 minutes.
When you get the rosy and fragrant goose from the oven, let it cool down a bit to cut and eat it without burning it, and then take out the thread and serve the baked goose stuffed with rice to the table.
You can somehow decorate the bird with vegetables or fruit slices, it’s good to goose, in my opinion, are oranges and apples.

Step 5: serve the goose stuffed with rice.


Goose stuffed with rice looks great on any holiday table. Serve it with various sauces. Usually I prefer to put the goose on the table whole and solemnly cut it, but if you are not sure that the first time you can cut the bird nicely, you better ask for help or serve the goose on the table in parts already laid out in separate portions. Rice baked inside the bird, serve as a side dish.
All this undoubtedly looks and smells incredibly delicious. This is definitely a must try.
Enjoy your meal!

Recipe Tips:

- Slices of apples and raisins scalded with boiling water or prunes can be added to rice.

- You can sew up the goose with thread, or you can hook the skin with wooden toothpicks or thin metal skewers.