Goose Baked with Cabbage, Chicken Fillet, Liver and Prunes (in Foil)
by Editorial Staff
Goose stuffed with sauerkraut, prunes, chicken fillet, and liver, baked in foil, will conquer you with its juiciness, aroma, and amazing taste. Do not be afraid of long cooking – most of the time will be spent on salting the bird. Stew the filling, stuff the goose with it, bake in foil until mouth-watering aromas appear in the kitchen. This dish will take its rightful place on your festive table and surprise guests with a combination of goose meat and rich filling.
Ingredients
- Goose – 3 kg
- Sauerkraut – 400-450 g
- Chicken fillet – 400 g
- Chicken liver – 300 g
- Smoked brisket (pork) – 200 g
- Carrots – 150 g
- Dried prunes – 150 g
- Cognac – 100-120 ml
- Salt to taste
- Ground black pepper – to taste
- Mustard (for greasing the goose) – 2 tbsp
- Bulb onions – 1 pc.
- Salt – 3-5 tbsp
- Black peppercorns – 8-10 pcs.
- Bay leaves – 5-7 pcs.
Directions
- During the cooking process, you will need foil, paper towels, strong culinary (or ordinary) thread, and water at room temperature.
- Peel the onion, rinse and cut into 6-8 large pieces.
- We wash the goose thoroughly inside and out.
- Pour room temperature water into a large bowl or saucepan. The amount of water is determined from the fact that the water must completely cover the bird in the container. Add salt, bay leaves, peppercorns and chopped onions. Mix well to dissolve the salt.
- We lower the goose into the water (it must be completely covered with water). Cover the bowl (or saucepan) with a lid or cling film. We send the goose in brine to the refrigerator for 12 hours.
- Rinse the prunes thoroughly and pour boiling water for 10 minutes.
- Drain the water from the prunes. Rinse thoroughly again and drain the water. Fill the prunes with cognac and leave for 12 hours.
- After a while, cut the smoked pork brisket into small cubes or cubes.
- Put the brisket in a frying pan and fry over medium heat for 2-3 minutes, melting the fat. We turn on the oven to heat up to 200 degrees.
- Peel the carrots and rub them on a coarse grater.
- Put carrots with bacon in a frying pan and fry until soft, 3-4 minutes.
- Cut the chicken fillet into small pieces.
- Put the fillets in the pan and continue to fry everything together for another 3-4 minutes, so that the chicken meat turns evenly white.
- Cut off all films and veins from the chicken liver. Cut the liver into small pieces.
- Put the chopped liver in the pan and fry everything together for another 3-4 minutes.
- Then salt the contents of the pan, pepper and mix. Turn off the heating.
- Cut the sauerkraut slightly smaller than the original size.
- We put the prunes in a colander. Cut the dried fruit in half.
- In a bowl, combine all the fried ingredients, cabbage and prunes. Mix the filling.
- We take the goose out of the brine and wipe it thoroughly with paper towels inside and out.
- With a strong culinary thread or ordinary cotton thread folded 4 times, we sew up the place where the goose had a neck.
- Stuff the goose with prepared cabbage and meat filling. We tamp it well inside the goose.
- We sew up the remaining hole so that the filling is not visible.
- We fasten several sheets of foil together to make one solid strong canvas.
- Put the stuffed goose on the foil and wrap it tightly. For reliability, you can wrap the goose with another layer of foil.
- Put the stuffed goose in foil on a baking sheet and send it to bake in the oven at 200 degrees for 30 minutes.
Then we reduce the oven temperature to 140 degrees and bake the goose for 3 hours. - After this time, we take the goose out of the oven, unfold the foil, opening the bird from above. Set the temperature in the oven to 180 degrees.
- Lubricate the goose with mustard and send it back to the oven for another 30 minutes at 180 degrees.
- Goose baked with cabbage, chicken fillet, liver, and prunes, ready. Remove all threads before serving the goose.
- We cut the stuffed goose into portions and serve with a side dish that was baked inside the bird.
Enjoy your meal!
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