Salt the prepared goose, put it on the baking sheet with its back down, pour over melted fat, add a little water (200 g) and fry in the oven. During roasting, water the bird with the formed juice and turn it so that the goose is evenly roasted on all sides. At the end of roasting, remove the goose, and on the baking sheet bake, sweet apples with pre-sprinkled powdered sugar. Chop the fried goose into pieces, put on a dish, put the baked apples on the edges, and pour over the formed juice.

For one goose weighing 1500-2000 g:

1500 g apples,

100 g melted butter,

30 g powdered sugar,

salt.

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