Goose in a sleeve with potatoes

1. Prepare the carcass: remove the remaining feathers, excess fat, rinse under running water.

2. Mix salt and pepper, rub the carcass well inside and out.

3. Place the goose in a plastic bag (dense, without holes), pour dry wine into it, tie the bag carefully (this is very important so that it does not leak), shake vigorously, then place it in a convenient deep container of suitable size. Put it in the refrigerator for 10-12 hours so that the meat is properly marinated.

4. Remove the goose from the marinade, rinse with cold water. Lubricate the goose with vegetable oil and place it in the baking sleeve, placing a couple of potato cubes under the back (this is such a maneuver that does not allow the back to burn). Fasten the sleeve on both sides, put it in a mold (deep, of course) and send it to the oven, preheating it to 200 degrees.

5. Wash, peel, and chop the potatoes coarsely.

6. After exactly an hour, reduce the temperature to 170 degrees and cook the bird for another two hours (for each kg of meat - 1 hour of baking, respectively - 3 kg = 3 hours). For 50-60 minutes until ready, carefully cut the sleeve, pour the melted fat over the carcass, spread out the potatoes. Cook the poultry and potatoes for the remaining time.

7. It's time to get the goose. Oh, what a fragrant handsome turned out! Drain the fat that has been melted during baking and use it in other dishes, and put the goose on a platter, spread the potatoes on the sides and serve it on the table as soon as possible.

Bon appetit!