Рет қаралды 19,274
Whole and stuffed goose. First lightly smoked, then roasted, and finally it was soft for a long time in a hot, moist and aromatic atmosphere. The effect is very tasty. Both the meat and the stuffing were exceptionally successful, and the resulting sauce was perfect for pouring over the stuffing and finally dipping bread. Apart from flavoring with smoke - the goose can be made in the oven. I used a smokehouse with a BBQ function.
It was the main course of the feast, served at the end and preceded by other food. In such situations, there is usually something left to eat, but not this time. Only the cut bones and the rest of the sauce remained. These remnants could also be used.