KIELECKA GOOSE STUFFED WITH VEGETABLES
Washed the goose and cover it with the marinade of lemon juice and olive oil. Line it with sliced vegetables and spices. Marinate in a cool place overnight. Stuff the goose with vegetables, put in a roasting pan, pour the boiling water over it and roast, covered, at 200°C for 1 hour per each kilogram of the goose weight.
250 g chicken liver
2-3 pcs. of potatoes, carrots, parsley, celery, apples, onions
3 tablespoons chopped parsley
2 cloves of garlic
2 tablespoons olive oil
salt, pepper, marjoram, thyme, coriander