Goose, stuffed with prunes and apples

1,5 kg goose

5 PCs carrots

3 onion - head

1 PCs parsley root

100 g tomato puree

180 g sour cream

1 glass chicken bouillon

100 g prunes, pitted

4 PCs apples

Bay leaf

ground black pepper, salt

Goose will retrobyte into pieces, salt, pepper, fry without adding fat under cover until Golden brown and place in roaster.

Roots and onions cut into strips and fry in melted goose fat, then together with fat put in roaster. Add the tomato puree, sour cream, Bay leaf, pepper, broth, cover and simmer until tender. Then put in roaster prunes, sliced apples and cook for another 20 minutes.

When submitting goose pour the resulting sauce.