Baked goose with apples
8 servings
160 minutes
Beautiful goose, cooked according to a Georgian recipe: with Svan salt, utskho-suneli and tkemali. The recipe was shared with us by the chef of the Georgian cuisine restaurant "Tkemali" Kakhaber Kozaev.
1
Add 200 grams of wine vinegar and 0.5 kg of coarse salt to 10 liters of water. Mix and submerge the goose overnight.
- Water: 10 l
- Wine vinegar: 200 ml
- Coarse salt: 0.5 kg
- Goose: 4 kg
2
Take out the goose in the morning, remove excess moisture with a towel, take out the internal fat (from the goose), and remove the neck.
3
Mix 30 grams of Svan salt with 50 grams of regular salt, add black pepper and ucho-suneli, combine with honey and olive oil. Coat the goose inside and out with the mixture.
- Svan salt: 45 g
- Rock salt (halite): 50 g
- Ground black pepper: 15 g
- Blue fenugreek (utskho-suneli): 15 g
- Honey: 50 g
- Olive oil: 100 ml
4
Peel and cut oranges into pieces, cut 500 grams of apples into pieces, mix with dry mountain mint and 15 grams of Svan salt, add red tkemali. Mix and stuff the goose.
- Oranges: 500 g
- Apple: 1 kg
- Dried mint: 10 g
- Svan salt: 45 g
- Tkemali sauce: 100 g
5
Close the goose with wooden skewers.
6
Place the goose in a baking sleeve and lay it on a baking tray. Bake in the oven at 140–160 degrees for 2 hours.
7
Take the goose, open the sleeve, and grease it with goose juice. Bake in the oven for 40 minutes at 180 degrees.
- Goose: 4 kg
8
After roasting, let the goose rest for 30 minutes at room temperature.
9
Bake whole apples separately, greasing them with goose fat: 30 minutes at 120 degrees.
- Apple: 1 kg
10
Place the goose on a beautiful platter, garnish with baked apples. It can also be served with potatoes.