Second courses 

Dish goose in apples recipe. Oven baked goose with apples

Appetizing goose with a ruddy, fried crust and filling from fragrant apples will undoubtedly be a favorite of any holiday table.
Typically, this dish is prepared for Christmas. Moreover, the tradition is to bake holiday goose appeared in England, and then other countries picked up the baton. And each house has its own signature cooking recipe: the bird is marinated in different ways, baked too different ways, but about the fillings and generally it is not necessary to speak. Food is stuffed with anything: prunes, chestnuts, oranges, all kinds of cereals, mushrooms. But more often, of course, apples.
Cooking a Christmas goose with apples should be done in advance, one day before the celebration. The prepared bird is marinated in sauce, and, moreover, the longer it stands, the softer and tastier it will be. In our case, honey is used as a marinade, which gives taste and a ruddy crust, mustard makes the meat more tender, lemon juice and seasonings are used for aroma and more. bright taste... Then the goose is baked in the oven for 2 - 4 hours, depending on the weight of the bird.
As you can see, the process of preparing a Christmas goose with apples is quite long and laborious, but the result is simply stunning! Therefore, armed with patience and good mood, let's get down to culinary feats.

Taste Info New Year's recipes / Second courses from poultry

Ingredients

  • Goose;
  • Apples - 4-5 pcs.;
  • Mustard - 2 tablespoons;
  • Honey (liquid) - 1 tbsp.;
  • Lemon juice- 1 tbsp.;
  • Salt;
  • Ground black pepper;
  • Herbs (oregano, oregano, rosemary, thyme, coriander, paprika, dried garlic).


How to cook a goose with apples in the oven

First of all, wash the bird well. warm water and remove any remaining feathers, if any. A good, domestic goose has a lot of fat that needs to be removed. Therefore, without regret, clean the carcass of greasy layers. The sharp tips of the wings are of no particular value, there is practically no meat on them, and when baked, they quickly charcoal - they can also be safely cut off. Next, lightly blot the carcass with a napkin. And on the meaty part of the poultry, the breast, make shallow cuts with a sharp knife so that the meat is better marinated.


After our bird has been pre-processed, we proceed to the next stage. Prepare the marinade by mixing mustard, honey, lemon juice, half tablespoon salt, and aromatic herbs.


Then generously rub the carcass with this mixture, both outside and inside, without missing a single centimeter.


Wrap the goose in foil or cling film, and send to a cool place for pickling for a day.

When the bird is well marinated, you can start stuffing it. Apples, sour or sweet and sour varieties, cut in half or in quarters (if the fruit is large). Core and stuff the goose carcass with fruit, stuff tightly, don't spare the apples.
Pin off the abdomen with toothpicks or sew up with a strong thread. Better, of course, to sew, for this use a gypsy needle and strong cotton thread. The fact is that when baking, the goose skin will stretch and the toothpicks may fall out.


Place the goose on a baking sheet. To prevent the meat from burning during the baking process, it becomes soft and tender, pour 250 ml of water onto the bottom of the container. Cover the bird with foil or cling film and place in the oven.


The roasting time of the goose depends on its weight. Approximately for every kilogram of weight, you will need 1 hour of baking. In our case, a four-kilogram goose was cooked for exactly 4 hours. First, 30 minutes at a temperature of 190 degrees, then reducing the heat to 160 degrees, another 3 hours. Half an hour before the end of the baking process, remove the foil from the carcass, pour liquid from the baking sheet and cook the goose until golden brown.


The goose with apples turned out to be very tasty, we recommend serving it with baked apples as a side dish, it is very tasty to use apples as a sauce, rubbing a piece of meat with it.

Goose is an infrequent guest at our tables. One of the reasons is that not everyone knows how to properly cook a goose in the oven. Indeed, if you do not follow certain rules, then you can get at the exit not a juicy, divinely tasty bird, but a dry and tough one, which you will not want to try. In this article we will reveal the secrets for you happy cooking goose with apples. Fortunately, there are not so many of them and they are not difficult to implement.

Cooking goose in the oven

The goose is a serious bird. And rather big. The average weight of a gutted carcass is 2.5 - 3 kilograms. There are also more solid, four-kilogram copies on sale. So sometimes the main difficulty in cooking a goose is how to contrive to stuff it into the oven. No, you can, of course, cut the bird into pieces. But who cuts the goose? It is baked whole. And they must be stuffed with sour Antonov apples. Connoisseurs will certainly add a handful of cranberries.

Ingredients:

  • green apples
  • a handful of cranberries (if any)
  • pepper
  • honey (or any natural syrup)
  • mustard

We will also need:

  • toothpicks to fix the filling in the abdomen,
  • twine or thick thread for tying the wings and legs,
  • deep baking sheet or goose pan,
  • foil for large birds.

Preparing poultry for roasting

Before cooking the goose in the oven, the bird must be pre-processed.

People have come up with various ways how to make sure that the baked goose does not turn out tough. Someone beats the carcass with a hammer, like chops (here the main thing is to contrive so as not to damage the bones). Someone puts a container of water on the bottom of the oven to create wet steam. The simplest and most reliable way to soften the goose meat is to pre-marinate the bird in spices and salt - ideally two days before baking. We will follow him.


So, first you need to wash the goose thoroughly and then wipe it dry with paper towels. Now we make a mixture of salt and pepper. It is best to take peppers and grind them just before eating. Freshly ground peppers have a very different aroma than ready-made ones. The freshness of herbs is felt in it. This smell, unfortunately, disappears completely during storage.

Now carefully rub the bird with a mixture of salt and pepper inside and out, wrap it in cling film and put it in the refrigerator. Our bird has to spend two days here.

We bake a goose with apples in the oven

So, two days have passed and the day has come when we will cook our most delicious and beautiful goose.

We take the bird out of the refrigerator in advance. Let it sit at room temperature for at least a couple of hours.

Cooking the filling. We take out the core from the apples and chop coarsely enough.

We fill our goose tightly with apples, periodically adding a little cranberry. If there are no cranberries, then you can simply mix the apples with chopped herbs.


Now we fix the abdomen with toothpicks. If you do not skimp on them, then it is quite possible to do without traditional sewing with threads. For fidelity, toothpicks can be secured with twine, making a weave, as seen in the photo below.



Then we need to tie the goose so that fat does not drip from the wings and legs to the bottom of the oven. We press the wings, take a string or thick thread and tie the bird across. We tighten the legs with twine as close as possible.


There is another secret on how to cook a goose in the oven, which will taste really delicious. This is a mustard-honey sauce. It will additionally soften the poultry and give the meat a completely unique flavor.

Cooking the sauce.

Mix 3 tablespoons of mustard with a tablespoon of honey or syrup. We coat the goose with this mixture from all sides. (I have seen a version of the sauce made from a mixture of mayonnaise with tomato paste... I didn't cook like that myself, but the reviews from those who tried it were good.)

Goose roasting dish

Now it's time to send our birdie for baking. During the cooking process, a lot of fat flows out of the goose - more than half a liter can be obtained from one bird. So the shallow baking sheet can overflow and you have to drain off the fat in the middle of the process. Agree, there is little pleasant. Therefore, in order to cook a goose in the oven, you need a deep baking sheet or goose pan. Ideally, it is desirable to have a deep baking sheet with a wire rack. It is also useful for baking any other bird.

Little secret: if you don't have a baking dish with high sides, then cut off the visible fat from the goose - it is usually closer to the abdomen.

Now the most important thing: how to properly bake a goose.

The goose takes a long time to cook, but at the same time, in no case should we dry it out. Therefore, in order to cook a goose in the oven, you need to remember the main rule: the temperature in the oven should not be high! Put it no more than 180 degrees - you won’t go wrong. Otherwise, there is a risk that the bird will simply burn, not having time to bake to readiness.


Depending on the size of the goose, the cooking time is 2 to 4 hours. On average, baking takes as many hours as a bird weighs. Our goose weighs 3 kg 300 g. So we are preparing to wait a little over three hours.

If you want the goose not to dry out for sure, create moist steam in the oven - for this you just need to put a container with hot water... But remember! In this case, you must open the door very carefully, otherwise the steam can burn yourself great. Plus, after you pour fat on the bird, you will need to be sure to add water to the container.

Note that leaving the goose in the oven unattended is not worth it. Firstly, in the process of cooking the goose, it is necessary to water the melted fat every half hour. Secondly, if the bird is cooked long enough, then it can begin to char. In this case, it will need to be covered with foil.

However, all our efforts will be rewarded as they deserve. A properly cooked goose is the food of the gods. It is not for nothing that in Europe it was traditionally prepared for one of the most important holidays - Christmas.

We serve the bird to the table.

The finished goose must be freed from toothpicks. Pick apples and cranberries from the inside with a spoon. Place the poultry on a large platter and garnish in a circle.

Bon Appetit!

Finally, a summary: the secrets of cooking a delicious, juicy goose.

Secret 1. Poultry should be marinated two days before roasting.

Secret 2. The goose needs to be stuffed with sour fruits - the acid will soften the meat.

Secret 3. Mustard-honey sauce will make the taste of the goose divine.

Secret 4. To be sure that the bird does not dry out, provide steam in the oven.

Secret 5. Cooking time for a goose depends on its size and is calculated by the formula, how many kg a bird weighs, how many hours is needed for baking.

Secret 6. Don't leave the goose unattended!

Baked goose is a very traditional tasty dish for a festive table. We will tell you how to cook it so that the meat is tender and juicy. The simplest and most affordable ingredients can completely change the taste of this seemingly dry and tough bird. The baked apples will become perfect complement festive dish... We are sure that even novice housewives will cope with this recipe! The recipe is taken as a basis.

Author of the publication

Author and founder of the "site" project - a culinary portal about a simple and delicious food... With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step by step description... She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Ani and Kirill.

  • Recipe author: Olesya Fisenko
  • After cooking, you will receive 1 piece.
  • Cooking time: 4 hours

Ingredients

  • 3.5 kg goose
  • 1 kg apple
  • 6 tsp honey
  • 180 gr mustard
  • 1 tsp honey
  • 1/2 tsp sea ​​salt

Cooking method

    To calculate the cooking time for the goose, proceed from the following data: it is better to defrost the goose in a deep dish, transferring it from freezer in the refrigerator. It is better to do this a day before pickling it. You need to marinate the goose for at least 6 hours. That is, if you need to serve the goose in the evening of December 31, then you need to get it out of the freezer in the evening on December 29, and pickle it on December 30, depending on the time of its complete defrosting. Wash and dry the defrosted goose. Cut off the tail and neck, remove the remaining feathers with tweezers.

    Prepare the marinade: Mix mustard with liquid honey, salt and spices (for example, ground paprika, black pepper, grain mustard). Lubricate the goose with marinade inside and out.

    Wrap the container with the goose with cling film and put in the refrigerator for 4-12 hours.

    Turn on the oven to preheat to 210 degrees. Remove the bird from the refrigerator, remove the film and let the goose warm up to room temperature... Wash the apples (it is better to use unsweetened varieties), set aside half of them, cut the other half into quarters, remove the core. Stuff the goose tightly with quarters of apples, sew up the abdomen or fasten the edges with toothpicks (they are then easily removed without leaving any traces). Lightly coat a large, deep baking dish vegetable oil or pour a tablespoon of water and place on the back of the goose. Put in a preheated oven and immediately reduce the temperature to 180 degrees.

    As soon as the goose is slightly browned, cover the tin with foil. Important: do not wrap the goose tightly in foil, otherwise it will be stewed. The bird is being prepared for 3.5-4 hours. Every hour it must be taken out and abundantly watered with the released fat.

    Cut off the top of the set apples with a sharp knife. Pour a teaspoon of honey into each apple, close the lid and, 3 hours after the start of cooking the goose, put whole apples next to it. Cover with foil again and cook for the remaining time.

    Wrap the finished goose in foil before serving. Serve hot with baked apples.

    Goose with apples ready! Bon Appetit!

Hello everyone who looked at my blog! Today we have a divine dish that is associated with the holiday, New Year and in many countries with Christmas. You have probably noticed that it is a little expensive to buy a good bird on the market. Therefore, a goose with apples is prepared in the oven for special occasions.

Last year you and I baked in the oven. Hope your guests enjoyed this main course. We have recently decided on New Year's table... And also dismantled a lot. All this is beautiful and tasty, but the guests are expecting something hot. Let's please them with a delicious, ruddy goose in apples!

Traditionally, this dish was prepared for Christmas. Because the goslings that hatched in the spring have gained fat and good weight by this time. It's that simple. Nowadays, with the development of farms, poultry can be purchased at any time. Let's try and we will make this gorgeous treat for our loved ones for the festive table.

This bird is "harmful", and it is not always possible to cook it well. Use my simple tips and hope that your treat will be a success! So remember. Firstly, do not choose a carcass that is too large. Most likely, this bird is old and the meat may turn out to be tougher than we would like. Secondly, the meat must be marinated. The longer the better, ideally a day or even two. Thirdly, when baking, it is advisable to make punctures along the surface of the carcass so that the fat comes out. Choose a recipe that suits your taste and composition and feel free to cook a treat!

You can stuff a goose with fillings, of which there are a great many: vegetables, fruits, cereals, mushrooms, liver and many others. We chose the most common, classic filling, apples. Delight your loved ones and loved ones with this delicious meal!

Oven baked goose with apples - a very tasty recipe in the sleeve

The meat for this cooking option will be soft and tender. Since it will be steamed in the sleeve, in the juice of vegetables and fruits and in its own. Such a goose will go well both with potatoes for a side dish, and with rice, buckwheat or.

We need:

  • Goose meat with bone - 700 grams
  • Apples -4 pcs. small
  • Carrot - 1 large
  • Garlic -3-6 cloves, to taste
  • Lavrushka - to taste
  • Salt and spices to taste

How to cook:

1. I have a whole goose, but I want to cook it in pieces. So I wash it and cut it into large pieces. The size of the portions depends on your preferences, you can make them smaller or larger. You do not need to cut off the fat, it will give the goose softness and richness.

2. Rub the meat with salt and spices and put it in the sleeve. Very good to use spicy herbs... Surely you have them, if not fresh then dry. Basil, oregano, curry, marjoram, rosemary, sage, or thyme work well.

3. Peel and cut carrots in any shape. I wash the apples and divide them with the peel into medium-sized slices. Garlic can be cut into slices. I add the whole thing to the sleeve, evenly distributing it throughout the bag. I also put bay leaves here.

4. Tie a sleeve and put it in a baking dish and leave to marinate for a couple of hours. I put it in an oven preheated to 180 degrees. Juicy, tender, fragrant goose with apples in its sleeve will be ready in an hour.

However, I do not advise you to go far from the oven. It is better to glance at and check the rosiness of the dish more often. After all, the power of the ovens is different for everyone.

How to cook a goose with apples and prunes in foil

This recipe makes the crust on the poultry crispy and delicious. I don't even mention the amazing aroma from the combination of prunes and apples. All guests will be delighted with this festive meal.

Take a bird that is not very huge and always young. Since we will bake it whole, stuffed with fruits and wrapped in foil. It is necessary that all parts are well baked.

We need:

  • Medium whole goose carcass
  • Apples three pieces
  • Ten prunes, or to taste

For rubbing:

  • Three teaspoons of mustard and honey
  • Salt, spices, herbs to taste

Let's start cooking?

1. My goose, you can optionally remove the wings, since there is no meat on them, or leave them to be more beautiful, see for yourself.

Be sure to make small punctures, for example with a knife, over the entire surface of the carcass.

I rub it inside and out with salt. If you wish, you can use spices and herbs to taste.

2. My prunes and apples and cut the latter together with the peel into medium-sized slices. The cores, of course, must be removed. A sort of seven or another with sourness is well suited here.

3. I stuff all these fruits inside the carcass. My goose is small, three apples were enough. If yours is bigger and not enough, add more fruit.

4. After the filling is done, I poke the hole in the abdomen with a skewer.

Also, it is necessary to tie the legs with a harsh thread so that the filling does not fall out.

Look at the photo and everything will be clear how this is done. Immediately prepare a baking sheet for baking. I put a sheet or two of foil on it, leaving the edges so that it is enough to wrap the carcass well.

5. Then I mix the mustard and honey and coat the entire surface of the goose with this mixture, from all sides. Now I wrap it tightly with the edges of the foil so that there are no holes left. If you have time, it is better to leave the goose marinated in this form for at least two hours, and preferably overnight.

6. Having withstood the time, we send this package to the already heated oven for an hour and a half. Temperature 180-200 degrees. After half the time, you need to unfold and pour the resulting broth on the goose. Repeat this procedure every twenty minutes until tender. For the last twenty minutes, do not cover the foil and you can put vegetables for a side dish, such as potatoes and carrots, on a baking sheet.

The roasting time of a whole carcass is taken at the rate of one hour per kilogram of poultry

7. Readiness can be checked for punctured meat, if the liquid is pink, then you need to bake it until it becomes transparent.

At the smell of this delicacy, all the household members have already rushed to the kitchen. Serve the dish and receive the compliments it deserves!

Step-by-step recipe for whole goose with apples and soy sauce

When cooked using this option, the meat is very spicy, aromatic and very tender. And marinate the meat in honey and soy sauce it will take at least 3 hours. But, believe me, the result is worth it. Soy sauce with honey will create an extraordinary caramel crust on the goose.

We need:

  • Medium whole goose
  • Three green apples
  • Spices to taste
  • Three tablespoons of soy sauce
  • Two tablespoons of honey

Preparation:

1. My meat and dry it with a paper towel. Then I make small punctures with a sharp knife so that the fat comes out. I cut the wings in half, because there are still only bones and we do not need them.

There are spices in stores specifically for roasting goose and duck. This is very convenient, just make sure they are natural.

2. Mix the filling in a separate bowl. For this I combine honey, soy sauce and spices. I mix this mixture thoroughly. On big platter I pour the sauce on the goose both outside and inside. I leave it to marinate for three hours. With an interval of 15-20 minutes, I again coat the whole carcass with sauce.

3. In the meantime, prepare the filling. I wash the apples and cut them into small slices together with the kuzhura, removing only the cores. Take fruit with sourness for the goose, then the meat turns out to be very tasty.

4. I start stuffing the carcass. I fill it with apples and pour the rest of the sauce inside. Then I stab the hole with toothpicks or a skewer.

To be sure, you can even sew with a needle and thick thread.

5. I wrap the legs of the bird with pieces of foil so that they do not burn. You can put apples nearby. And I put it in an oven preheated to 180 degrees for an hour and a half.

6. At the end of cooking, pierce the carcass and, if a clear liquid flows out, you can get it out. The amount of total time depends on the weight. Our super fragrant, spicy goose is ready!

Video on how to bake a goose with apples so that it is soft and juicy

About making the most juicy and delicate dish Natalia Parkhomenko will tell us in her video recipe. See how she stuffs a homemade goose with buckwheat and mushrooms and vegetables. By the way, she sews up the carcass directly with threads. And then he bakes the apples separately and puts them on a plate.

The dish is really very nice and delicious. However, if the bird is not eaten immediately, then the next day the meat becomes dryish. Natasha also taught us how to properly warm up the food on the second day.

Whole goose in the oven, stuffed with apples and rice

This time we will make a side dish of rice inside the goose. Why not! After all, it will be saturated with poultry juices and aromas of spices and apples. It is no less tasty than with buckwheat.

What you need:

  • Medium goose carcass
  • Teaspoonful salt, cinnamon, black pepper, or to taste
  • Half a cup of rice
  • Apples, things three
  • Pair of lavrushkas
  • Six peas of black and allspice

Preparation:

1. I wash the carcass under running water and dry it with a paper towel. I make small punctures with a sharp knife over the entire surface. Now I rub it with salt and spices inside and out. I wrap the goose in plastic wrap and leave to marinate in the refrigerator for three hours.

2. In the meantime, let's get down to the filling. Rinse the rice and soak in cool water for thirty minutes, then boil until half cooked. It turns out beautifully and tasty if you take a mixture of unpolished and wild rice... Cook cereals for no more than fifteen minutes. Then I remove from the stove and rinse with cold water.

3. I peel the apples only from the middle, and leave the peel. And I stuff the carcass with them mixed with rice. Choose a fruit variety that is not too sweet, ideally take a seven.

4. Now I sew up the holes in the goose so that the croup does not fall out. Since the filling is still small, the skewers will not help us.

5. I pour 3 tablespoons into the roaster cold water and toss in the peppercorns and bay leaves. We put the prepared carcass in it. We close the lid and put in the oven for as many hours as the bird weighs a kilo. Temperature 180 degrees.

6. We check for readiness, piercing a couple of places. If light, clear juice flows out, then everything is ready.

First, remove the strings and put the porridge and fruits on the dish. And then we divide the meat into portions, so that it is convenient to eat. Decorate with herbs and serve.

Roasting goose in the oven with apples and oranges

To speed up the pickling, we will make cuts on the chest of the protagonist and stuff them with cloves of garlic. Salt and spices will also penetrate the meat better. After all, under the skin of a goose there is a rather significant layer of fat.

Products composition:

  • Medium goose carcass
  • Garlic cloves
  • Salt, spices, herbs to taste
  • Two apples
  • Two oranges

Preparation:

1. First, I wash the goose and scald it in boiling water for two minutes on all sides. This will make the meat softer. Next, I make small cuts along the surface of the carcass, into which we will insert the garlic.

2. Now I cut the garlic into longitudinal plates and stuff the small cuts with it. Then I rub the carcass with a mixture of salt, spices and herbs on all sides. And, wrapped in a bag, I put it in this form for one day in the refrigerator. Of course, it is possible for three hours if there is no time. But for some time the meat must be marinated.

Spicy herbs give an amazing taste and aroma, do not be stingy to sprinkle them on the dish.

3. I clean the fruits, cut them into large cubes, mix them together. The peel can be left on, including on an orange. And I tamp this thread into the goose gut.

4. Then I sew up the hole, tuck the wings under the back, and tie the legs together. I will fry in a gosyatnitsa for about an hour. At a temperature of 150 degrees. Roasting time may increase depending on the size of the carcass.

Half an hour before readiness, the remaining slices or whole apples can be placed in the mold to the carcass.

5. Judging by the aroma, our goose with apples is already fried in the oven. We put it on a dish and remove the threads. Decorate the dish with pieces of fruit and sprigs of herbs.

Video recipe for a goose with apples in a sauce of honey and mustard

Marina shows us step by step how to make a real Christmas goose. I really like her video channel "Marina's Tvorinki". She soaks the main character in salt water. And then stuffed with whole apples and poured mustard-honey sauce.

For a goose weighing about one kilogram, you need to take:

  • 1 kg salt
  • 10 liters of water
  • 2 tablespoons honey
  • 1 tsp mustard
  • pepper garlic
  • 15 apples

I really love all this amazing combination of fruits and mustard honey sauce... Prepare this chic meal for a simple warm dinner, romantic evening or home celebration. appetite!

Well, on this I say goodbye to you until the next delicious meetings. I would be very glad if at least one of the recipes turns out to be useful to someone. To everyone who cooked with me today, I wish Bon Appetit! Press the buttons of social networks to save these recipes for yourself!

Hello readers of my blog! I still remember from childhood my parents on New Year or a goose was cooked for the Christmas holidays. It turned out to be very aromatic with a crispy crust. But unfortunately, not everyone can cook it. Not many people marinate and cook it properly. And then they begin to cry that they have it oily, hard or dry. But it's not for nothing that this dish is considered culinary masterpiece... And if you had a bad experience, then it might be worth thinking about and first learning how to do it correctly and try to cook it again.

In one of the previous articles, it has already been said,. So, if you want, then you can see. Now I would like to consider this topic further and show a few more ways. I think any housewife who loves to cook will choose some interesting recipe for herself.

In order for the dish to turn out soft and moderately fat, you need to know the following:

Remove all giblets. Remove the remaining feathers from the gutted goose. This can be done with tweezers. The wings should be cut off, leaving the thick parts. Thin ones will burn when baked, and this is not necessary for us at all. Cut off the neck and areas where there is a lot of fat. Be sure to use a toothpick or knife to puncture the skin without touching the meat. This is necessary so that excess fat flows out during baking.

When all these procedures are done, it is necessary to redeem the carcass in boiling water. First, dip the goose in boiling water with its neck down for 1 minute, then turn it over and, after waiting for the water to boil, dip it again for the same time.

It is better to do this procedure with cotton gloves pulled over rubber gloves, then it will be more likely that you will not burn your hands and they will remain intact.

Next, dry the goose thoroughly outside and inside, and then rub with a mixture made from salt, black pepper and fragrant herbs... Hang the carcass in a cold place for 1-2 days. With this salting, the meat will become soft, tender, and the skin will dry out and when baked it will turn out golden and crispy.

Remember the golden rule, for 1 kg of gutted goose, you need to take 1 tablespoon of salt.

So delicious christmas dish take a worthy place on your festive table. I am sure it will not leave guests unattended and everyone will be happy. The meat is tender, and the taste will be remembered for a long time.

This method passed to me from my parents. Now every year we keep the tradition and prepare this dish.

Ingredients:

  • Goose - 1 pc.;
  • Salt - 1 tbsp l. for 1 kg. carcasses;
  • Marjoram or Provencal herbs- 1 tbsp. l .;
  • Black pepper - 1 tbsp l .;
  • Red pepper - 1 tsp;
  • Apples - 5-6 pcs.;
  • Olive oil - 4 tbsp. l .;
  • Garlic - 2 heads.

1. Follow all the procedures that were written above. Rub the carcass with pepper and salt, leave to salt.

2. Prepare the marinade. Peel the garlic and squeeze it through a press into a separate bowl.

A few cloves of garlic can be put inside. It will add a pleasant aroma to our dish.

3. Add salt, red pepper, Provencal herbs and olive oil... We mix everything.

4. Next, let's prepare the filling. We clean the apples, cut them into 4 pieces. Cut out the core, peel it. We add to them the garlic, which we set aside. We take the upper part of the marinade and send it there. This is done to soak the aroma on the inside of the goose. Mix the whole filling. From this now our apples will not turn black.

By the way, if you wish, you can sprinkle them with lemon juice, one hundred is also very good from darkening.

5. As soon as the goose is salted, rub it with marinade. Moreover, most of it is inside the bird. And with the rest, we smear the carcass from the top.

6. Cut the stomach and heart into pieces. In this case, the first must be cleaned.

7. We stuff all the chopped ingredients together with the apples into the inside of the goose. We sew it up and tie our legs to the body with a string so that they do not tear the foil and do not move apart.

8. Wrap the bird in foil and marinate for 5 hours.

9. After the elapsed time, place our dish in a preheated oven (250 °) and bake for 3 minutes. Then we lower the temperature to 200 ° and bake the remaining time with it.

Remember, the remaining time for keeping the goose in the oven depends on how much it weighs. For 1 kg. the mass is taken in about 50 minutes.

10. As soon as the cooking time has come to an end, remove the foil and fat that has leaked out. Pre-coat the bird on top and set it to bake for another 30 minutes. This will make the crust crispy.

In general, in the last minutes of baking, it is necessary to smear it every 10 minutes.

That's it, bon appetit!

Cooking the goose in slices so that it is soft and juicy

All my friends ask me how to cook it in pieces. Finally, we have waited for this amazing method. Such meat turns out to be tasty, and since it is baked with apples, it is also very tender. If the bird is very large and you cannot master it, then this recipe is perfect.

We will need:

  • Pieces of goose (I have legs) - 2 pcs.;
  • Apples - 2 pcs.;
  • Salt (coarse), black pepper - to taste;
  • Onions - 1 pc.;
  • Garlic - 1 head;
  • Orange - 1 pc.;
  • Lemon - 0.5 pcs.;
  • Seasoning 5 spices - 2-3 tsp

1. First, prepare the spice mixture. To do this, rub the orange peel into a separate bowl (do not touch the white peel, it is bitter).

The presence of citrus helps to break down fat, as well as add flavor and aroma to our dish.

2. Add salt, black pepper and seasoning to the zest and grind in place with it. This can be done with a mortar. You can make the seasoning yourself. It includes the usual spices found in supermarkets. These are cloves, star anise, fennel seeds, cassia (Chinese cinnamon), Sichuan pepper. I didn't bother and just bought a finished one.

3. We take the pieces, I will have legs, you can take any and with a knife we ​​make cuts in the peel in the fattest parts. Only carefully without taking out the meat. This will help to melt the fat much faster and saturate the dish with spices.

4. We rub the goose with our prepared mixture and put it in a cold place for a day.

5. We begin to make the basis for our goose. Put chopped apples, onions, garlic, half a lemon and an orange into the baking dish.

6. Put pieces of meat on top of the pillow.

7. Preheat the oven to 220 ° and set our dish for 25-30 minutes. Next, we take out and drain off the excess fat. We put it back at 170 ° for another 40-50 minutes.

Optionally, also in the oven, you can bake potatoes. Salt, pepper and coat it with goose fat.

We cover the dishes and let them rest for 15 minutes. During this time, the juices will be distributed in the meat and it will be juicy and soft. If you do not cover it, but cut it immediately, the juice will flow out and the pulp will be tough.

That's all, let's move on to the next recipe.

Goose in the sleeve, baked with apples and prunes

The baking sleeve was invented by a very clever person. After all, everything cooked remains in own juice and aroma. The main thing is that the baking sheet does not need to be washed after cooking, it stays clean.

The interesting thing about this method is that the prunes give the aroma, as if the dish was cooked over a fire. Apples, absorbing goose fat, become very tasty.

Ingredients:

  • Goose - 1 pc.;
  • Salt - 1 tbsp l. for 1 kg of goose;
  • Pepper - 1 tbsp. l .;
  • Apples - 5-6 pcs.;
  • Prunes - 150 gr.;
  • A mixture of aromatic herbs - according to your wishes.

1. Defrost the goose and place in boiling water for 1 minute. Then salt and pepper, add a mixture of herbs. We rub everything into it well and leave it in a cool place to salt for 2 days.

2. Cut the apples into pieces and remove the core from them. Wash the prunes.

3. Put the goose in the roasting sleeve, and in it the filling. Sew up the bird, tie the sleeve.

4. We bake in the oven for 2 hours at a temperature of 200 °.

20 minutes before the end of cooking, cut the sleeve, grease our dish and continue cooking. The fat accumulated in the bag can be removed.

5. That's all we cut into pieces and serve.

Bon Appetit!

Video recipe for cooking wild goose in the oven

I found a video on the Internet in which the author is preparing a wild goose. It explains in detail how to prepare the bird. Namely, he soaks it in mineral water. Honestly, I have never resorted to this method, but I know that carbonated water makes meat softer. From this, the cooking time is reduced significantly. And the filling is very tasty and sweet, and in combination with meat you get an incredible and magical taste.

How do you like the recipe? I personally decided to try it out soon. Maybe I will invite guests for the weekend and treat them to this dish. The only problem is that I am not a hunter and I will need to take a wild bird somewhere. You need to think about it at your leisure. And I say goodbye to you, see you!