Recipe for roasting goose with apples. Goose dishes in the oven

When it comes to a recipe like goose with apples, I immediately remember the cartoon about Nils and his friend, Martin the goose, whom the hostess planned to roast and serve, it seems, even with apples.

Most often, goose is baked for Christmas. It is this bird that is the culinary symbol of the bright holiday.

But this does not mean that you need to wait for this particular celebration to bake a goose. If you have the desire, and most importantly, the goose itself, then you can roll up your sleeves and begin the sacred rite this very minute. There is no other way to describe the fascinating, albeit lengthy, process that results in the birth of a magnificent and tasty dish - goose baked with apples.

Subtleties of cooking

When buying a goose, you need to imagine the volume of your oven, because it may happen that the bird refuses to fit into it. Then the preparation of the intended dish will be in jeopardy.

If a goose is fattened on a private farm, it will most likely be large and well-fed.

Preliminary processing

If the goose has already been plucked, all you have to do is remove the remaining feathers (hemp) and fine hairs (fluff). To do this, rub the goose with flour and then scorch it well on all sides over a gas burner. If you have an electric stove, you can do this with a blowtorch. Believe me, you should not skip this step, as it will be very unpleasant to find on your plate a portion of meat with a crispy crust, from which the remains of feathers or fluff stick out.
Wash the singed goose thoroughly in several waters, then pat dry with a paper towel.
Remove the entrails (if they were not removed previously). Be careful not to inadvertently crush the gall bladder, otherwise the meat will be irrevocably spoiled. Because although the bile is washed off, its corrosive cinchona taste remains on the meat almost completely.
Then you need to prepare the carcass for baking. Bare the neck of the carcass, gather the skin with an accordion, and chop it off at the base. Now the skin can be sewn up so that fat and juice do not leak out during baking.
Next in line will be the wings. Cut them down to the first fold.
Then trim the legs down to the knee joint.
If the goose is overfed, then it is necessary, if possible, to remove the layers of fat in the lower part of the carcass, as well as inside the goose itself.

The goose is a large bird. And in the inept hands of the housewife, its meat can turn out to be tough and undercooked. Therefore, it is recommended to pre-marinate the goose carcass, thereby making the meat more pliable, which means the cooking time will be significantly reduced. You can marinate a goose dry or wet.

For the dry method, rub the goose carcass inside and out with a mixture of salt, pepper and herbs (of your choice). Wrap the goose prepared in this way in cling film and put it in the refrigerator for 1-2 days. If you are preparing the dish in the cold season, then the carcass can be taken out to the balcony or in the entryway.
If using the wet pickling method, prepare the marinade first. Its composition can be anything. Most often, water acidified with vinegar is used for this purpose, to which pepper, garlic, cumin, thyme, rosemary, and bay leaf are added. Instead of vinegar, you can use white wine diluted with water.
A good marinade is made from a mixture of soy sauce, honey, vegetable oil, garlic and herbs. Spices add piquancy to poultry meat, honey makes the crust crispy and crispy, and soy sauce is a good meat tenderizer.

Dip the carcass into the chosen marinade and leave for 1-2 days, just as in the first case. To marinate the meat on all sides, turn it over to the other side several times throughout.

Remove the goose prepared in this way from the marinade and leave on the table at room temperature for at least half an hour. During this time, the surface of the carcass will dry out, which will allow you to get a golden brown crust during baking.

By the way, some housewives recommend making shallow parallel cuts on the skin before putting the goose in the oven. This simple technique will allow excess fat to easily melt away and make the skin thinner, which means it can be baked well.

A goose can be stuffed with anything: porridge, potatoes, cabbage, but it turns out the most delicious with apples.

Use sweet and sour apples. The fruits should be ripe, but still firm. Then during the baking process they will not soften and turn into puree.
If the apples are small and not wormy, then they can be put into the carcass whole. Cut large apples into several wide slices, immediately removing the core.
The filling can be slightly sweet, with a slight sourness or spicy. It all depends on what ingredients you mix the apples with. Most often, parsley, cilantro seeds, black pepper, cranberries, and garlic are added to apples. The filling will have a richer taste if you add quince to the apples.
To prevent the filling from falling out during baking, the hole in the carcass must be sealed with toothpicks, skewers, or sewn up with harsh white thread.
The wings and legs must be tied, pressed to the body using twine. Then the carcass will become more compact, and the juice from the tips of the wings will not drip to the bottom of the oven.

Roasting goose with apples

The goose is placed on a baking sheet with its back down.
The baking container must be deep, as during the cooking process the carcass will release a large amount of fat, and it may overflow.
If the goose is fatty, then it can be placed on a wire rack and baked on it. Then be sure to place a baking tray with water under the grill. During the baking process, the water will evaporate, creating more humidity in the oven. It will prevent the meat from drying out and the goose will turn out juicy. Also, water will not allow the fat dripping onto the baking sheet to burn, and there will be no smoke in the kitchen.
The baking sheet with the goose should be placed in a well-heated oven, the temperature in which should be in the range of 200-220° so that the carcass warms up as quickly as possible. After 15-25 minutes, the temperature should be reduced to 180° and baking continued.
The cooking time for the goose depends on its weight. Housewives have experimentally established that it takes approximately 50 minutes for every kilogram of weight. That is, if the weight of the carcass is 2.5 kg, then it needs to be baked for at least 2.5 hours. To prevent the top part of the carcass from charring during this time, it is recommended to cover it with foil.
If your oven gets too hot, you can bake the goose in foil. It will not allow the goose to overcook and dry out. But in this case, you need to open the foil half an hour before the end of cooking so that the goose is covered with an appetizing crust.

And now - a few recipes.

Goose baked with apples in the oven: a simple recipe

Calorie content of the dish: 13245 kcal, per 100 g: 320 kcal.

Ingredients:

goose - 1 pc.;
apples – 1 kg;
sugar – 100 g;
salt;
young parsley - 2-3 sprigs.

Cooking method

Scorch the young goose carcass, wash it, and dry it with a paper towel.
Rub salt inside and out. Tie the legs and wings with twine.
Peel half the apples and cut into thick slices. Fill the inside of the goose with them. You will need the rest of the apples a little later. Sew the hole with thread or pin it with toothpicks.
Place the goose on a baking sheet, cover the breast with a piece of foil. Place in the oven. Bake for 2.5-3 hours.
When the goose is browned, pour 100-150 ml of hot water onto a baking sheet. From time to time, water the goose with the released fat mixed with water.
Remove the cooked bird from the oven.
Place the remaining apples on a clean baking sheet, sprinkle with sugar and bake at high temperature.
Place the goose on the dish, remove the threads. Place baked apples around the carcass and sprinkle the dish with herbs.

Goose baked with apples in the oven with sour cream

Calorie content of the dish: 13150 kcal, per 100 g: 295 kcal.

Ingredients:

goose - 1 pc.;
sour cream – 150 g;
apples – 1.3 kg;
ground cilantro (coriander) – 3 g;
ground black pepper;
salt.

Cooking method

Rub the plucked, gutted and seared goose inside and out with a mixture of salt, pepper and cilantro. Place in the refrigerator for several hours.
Grease the carcass on all sides with sour cream.
Peel the apples and cut into thick slices. Place the birds inside. Sew it up with coarse thread or pin it with toothpicks.
Place the goose breast side up on a baking sheet. Pour 120-150 ml of water. Place in a well-heated oven. After half an hour, reduce the temperature to 180°, otherwise the carcass will burn on top. Periodically water it with water from the baking sheet. Bake the bird for about three hours.
Place the finished goose on a dish, remove the threads. Serve as a whole carcass or cut into portions and place them on a goose-shaped platter. Distribute the baked apples around the bird. Sprinkle everything with chopped herbs.

Goose baked with apples in the oven with garlic

Calorie content of the dish: 12829 kcal, per 100 g: 335 kcal.

Ingredients:

goose - 1 pc.;
garlic – 3 cloves;
apples – 0.8 kg;
salt;
black pepper;
dried thyme - a pinch;
dried marjoram – 0.3 tsp;
lemon juice – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method

Singe the goose, wash and dry.
Prepare the marinade by mixing salt, pepper, half the herbs and oil in a bowl. Let it brew for 20 minutes.
Rub the goose with this mixture on all sides, as well as from the inside.
Cut the washed apples into slices, removing the core. Combine with chopped garlic and remaining herbs. Fill the inside of the goose with the filling. Sew up the hole. Tie the goose's legs and wings with twine or coarse thread.
Take two long sheets of foil and place them crosswise on a baking sheet. Place the goose on them. Pack well. Use extra sheets of foil if needed.
Place the baking sheet with the goose in an oven preheated to 200 degrees. Bake for about three hours. Then unwrap the foil and continue baking for about another half hour, until an appetizing crust appears on the goose.
Place the finished goose on a plate or clean baking sheet lined with foil. Remove the threads. Remove the apples from the belly and place them beautifully around the bird.

Video: goose in the oven with apples – Recipe Collection

Note to the hostess

To prevent the wings and leg stumps from charring during a long stay in the oven, wrap them in foil in advance.

The carcass can also be baked in a sleeve. Just like in foil, the goose will cook in its own juices, so its meat will be soft and tender. The only negative: the fat rendered from the goose will remain in the sleeve.

For marinating, use a marinade of soy sauce, honey and spices such as curry, ginger, coriander.

Soy sauce can be replaced with mustard. It will not only improve the taste of the meat, but also significantly soften it.

Goose with apples on the holiday table is a special dish: there are secrets and skills required. The biggest problem is that the meat of baked goose often turns out “hard”, tough, and the crust is flaccid and inexpressive. If a goose is stuffed, the filling is sometimes dry, despite the fact that the goose is a very fatty bird.

Still, problems have solutions if they are turned into tasks. So, I want a goose baked in the oven, beautifully festive, rosy and glossy on the outside, soft and tender on the inside, with a delicious apple “accent.” And be sure to have a crunchy crust!

How to bake a goose with apples in the oven (theory)

The process of preparing a festive goose begins with the preparatory stage. I cooked from a fresh carcass (but without feathers or giblets), but you may end up with a frozen goose. Then it must be defrosted, without resorting to water or a microwave, in a natural way. To do this, remove it from the freezer to the “warm” part of the refrigerator.

Then the goose should cut off the sharp ends of the wings (the so-called phalanges) or the entire wings. Then cook goose broth from them for another recipe. If the wings are plump (the goose is large or you like them), wrap them in foil while cooking.

Degrease the goose as much as possible!

Next we deal with fat. The goose is fat, a very fat bird, trim and render the fat without pity! Remove it wherever you see it, pay special attention to the belly (my goose has most of the fat accumulated in the cut), in the neck area, in the tail area. Be sure to cut off the last one! (and don't forget the testicles).

However, fat removal alone is not enough, you will have to do something else (the step-by-step recipe has details about this with photos). Ahead of the description, I will say that when you bake a fatty bird (duck or goose), be sure to make cuts with a knife - they serve as additional “outlets” for lard. Please note that you should not touch the meat with a knife - only the skin.

The secret to crispy baked goose

The next important point is the interaction of meat with boiling water. In the recipe, I poured boiling water over the goose from a kettle, but one day I observed in the village how the housewife dipped the goose into a tub of boiling water, first holding it by the neck and then turning it over. Why is this being done? So that the skin tightens and does not crack during baking. Just be sure to dry the wet bird thoroughly with paper towels.

And now - the main secret. To make the baked meat soft and the crust crispy and appetizingly brittle, the goose must first be marinated. You can marinate in two ways - dry and wet. For dry marinating mix salt, pepper and dry herbs (any herbs of your choice, for example, Provençal) and thoroughly rub into the carcass on all sides.

For wet marinating There is no need to rub it - just immerse the goose in a hot marinade consisting of the same ingredients as the dry one, plus vinegars, sauces, water, broth and similar ingredients of your choice. After which the goose must be taken out into the cold for at least 1 day, and preferably 2-3 days. For what? During this time, its skin will dry out (including during wet marinating, paradoxically), which is what we need, because this is the secret of a crispy crust - it should become dry and “tight.” At the same time, pre-marinating will help the meat become aromatic and soft.

About proper baking

You need to start baking in a very hot oven, after 10-15 minutes you should reduce the heat. It is better to place a baking tray with water under the goose, into which the goose fat will drip. The same water can be used to water the bird.

Step-by-step recipe for oven-baked goose (practice)

Preparation time: 1 day.
Cooking time: 1.5-2 hours.

Main ingredients:

How to cook goose with apples in the oven

First of all, rinse the carcass thoroughly, both outside and inside, and wipe dry. Then scald with boiling water (1 liter), placing the bird on a rack in the sink, and then dry thoroughly again.

Remove the tail.

Prepare the ingredients for the marinade by mixing them in a ladle and simmering for about 5 minutes.

Pour the hot marinade over the goose in a large container.

When choosing a vessel in which to marinate the goose, give preference to a wide bowl or pan. It is in it that the goose will stand in the cold (on the balcony or in the refrigerator) for 2-2 days.

And don't worry about your bird not being completely submerged in the marinade. During the day, you will turn the goose over from time to time (3-4 times), and the side that will always remain not immersed in liquid will dry out slightly, which is exactly what we need to prepare the skin for the temperature.

Another important point is the notches along the entire surface of the breast. Make sure to do them, and then you will get more than just beautiful fried strips. Excess fat will come out through them, which, in addition to other benefits (less cholesterol, for example), will allow the skin to become drier and the crust to crunch even more appetizingly.

All is ready. Now the bird with the marinade can be sent to the cold.
If you marinate using the dry method, increase the marinating time to 2-3 days: wrap in cling film and put on the balcony (in winter) or in the refrigerator.
After this time, keep the goose for 2-3 hours at room temperature.

Sweet and sour apples are very suitable for stuffing a goose (they will also remove excess fat). For these purposes, choose juicy varieties with delicate skin.

Cut the apples in half and stuff them into the goose's belly. This time I did not sew up the bird or tie its legs. After all, the contents are only apples, which are unlikely to fall out and burn (I would definitely sew up buckwheat and other cabbage). But you can sew it up and knit it (then serve it not spread out, but neat and gathered).

Pay attention to this point: minced meat for poultry It is recommended to lay it in such a way that there is room left - then it will be saturated with the aroma and fat of the meat. To be honest, I don’t see the need to soften and soak the apples with fat - they’ll take as much as they take, so I compacted them well. But if you want a real apple side dish, add less fruit, preferably in pieces. I also recommend adding quince.

If you haven't trimmed the goose's wings, now is the time to wrap them in foil, as the meat is thin and they can burn.

Preheat the oven. Place a low baking tray with water on its lower level. All the fat will drain onto the baking sheet with water, so it will not produce smoke from burning.
Place a wire rack over the baking sheet on which the goose will be roasted. Cover the bird with foil and bake for 15 minutes at 200 degrees C. Then slightly reduce the temperature (180 degrees C) and bake for another 45-60 minutes.

Coat the bird with a mixture of honey, Worcestershire and soy sauce - this will give a perfectly tanned crust and an additional tasty accent (an option is honey and mustard, also very tasty). Bake for another 30-40 minutes at 170 degrees.
You can additionally coat the goose with the mixture a couple of times. An alternative method for “self-tanning” is pouring greasy water from a baking tray.

To make sure the dish is ready, pierce the leg area of the goose: if the juice comes out clear, turn off the oven. Otherwise, bake a little longer.

And further…

Remember that everyone's oven is different. In addition, your goose may be a different weight. Keep in mind that every kilogram of poultry requires about half an hour of temperature treatment, and therefore a goose weighing 2.5 kg will spend a total of about 1.5 hours in the oven at the indicated temperatures. If cooking at 160 degrees, increase the time to 2 hours.

Photo of my New Year's goose with apples with whom I celebrated 2012. The beauty of this recipe is in its simplicity, because this time I decided to bring the process of preparing the goose as close as possible to its name, i.e. One goose was taken, lightly marinated, stuffed with apples and baked in the oven. In short, it turned out to be a goose with apples and nothing extra! In principle, I liked what I got, namely this beautifully baked goose with apples shown in the photo, so if anyone else is thinking about how to cook goose with apples, I recommend the recipe that I described here.

Ingredients:

Goose - 1 pc.
Apples - 3-4 pcs. (based on goose size)
Garlic - 1 head.
Olive (or vegetable) oil - 50 gr.
Lingonberry jam - 4 tbsp. spoons
Spicy herbs: basil and/or marjoram, thyme
Juice of half a lemon
Salt, black and red pepper

Recipe for goose with apples, which I prepared for the New Year. This time, I tried to cook the goose with minimal additives, so the recipe contains practically nothing except goose and apples... Before baking my goose in the oven, I marinated it a little in garlic, spices and herbs, and stuffed it apples, wrapped in foil and put it all in the oven.

Here I will describe how I prepared my New Year's goose with apples - 2012. Unlike all other methods of baking and cooking goose, here I tried to eliminate everything unnecessary, and leave only the bird itself, alone with its filling, i.e. - apples. Yes, some additional interest in the taste comes from the herbs I used in the process of cooking the goose, and, of course, garlic.

Let's start preparing this New Year's dish by preparing the goose. It should be carefully defrosted, washed with water at room temperature, and wiped dry both inside and outside with a regular or paper towel,

Next, roll up the goose skin around the bird’s neck and cut it off at the base of the carcass. It just seemed to me that the stump of the neck present on my New Year’s goose would not be very “in the theme”, on the other hand, if you just cut off the neck, you would have to somehow sew up the skin so that the juice would not leak out of it... in short, I thought that exactly This is what needs to be done, and that’s what I did...

Next, prepare spiced salt for external use. Pour a tablespoon of coarse sea salt into a mortar, add half a tablespoon of ground black pepper (or a similar amount of peppercorns), then,

Add 5 sprigs of thyme to this mixture, and...

Grind the pepper and marjoram with salt until a homogeneous, dusty mass is obtained.

Rub the outside of the goose thoroughly with aromatic salt, thoroughly rubbing it into the goose skin, then

Let's start preparing another marinade. Crush half the cloves from the peeled head of garlic into a small bowl, add 1 teaspoon of salt, 1 teaspoon of black pepper to the garlic, and pour in a small amount of olive oil,

Mix the marinade thoroughly with a spoon and let it sit for 10-15 minutes.

We place the goose in a large plastic bag and thoroughly coat the bird inside, and just a little outside, so as to just lubricate the skin of the goose with a small amount of olive oil soaked in the aroma of garlic,

after which, we wrap the goose tightly in a bag and let it marinate for about 30 minutes (don’t worry that it’s so short, later, I’ll explain why!), and at this time, we start preparing the filling, i.e. our apples

we peel the apples, cut the apples into quarters, cut out the cores from them, then cut each quarter crosswise into two parts again, and we get apple slices like this,

throw the chopped apples into a bowl, and then add the remaining cloves of garlic, cut into 2-3 pieces, into the filling,

squeeze half the lemon juice onto the apples,

sprinkle the apples with a small amount of dried basil, freshly ground black pepper,

crumble leaves from several sprigs of thyme into the apples (the stems need to be thrown away, they will be superfluous in the filling),

then mix everything thoroughly with your hands,

and immediately prepare the goose and apples for stuffing the bird,

tightly stuff the apple filling into the goose,

sew up the goose with any thread (of course, preferably not synthetic),

place the goose on two layers of baking foil laid out on a baking sheet and placed in relation to each other - slightly at an angle (I used wide foil, if you have narrow foil - you need to make one out of two strips), the stumps of the wings and legs of the goose, I also recommend wrapping in foil so that during the process of baking the goose in the oven they do not make a hole in the foil in which the bird is wrapped,

Well, now we wrap the goose tightly in foil, and... leave the bird to marinate in this form for 5-6 hours. The essence of the idea of preparing a New Year's dish was precisely to make a fully prepared semi-finished product on the morning of December 31st, and send the goose with apples to bake in such a way that it would be removed from the oven immediately before the New Year itself. You can figure out the baking time for a goose stuffed with apples as follows: 50 minutes of baking per 1 kg of bird weight + 20 minutes to bring the goose to a baked state, and about + 20 minutes for which force majeure thread (place on a dish, serve on the New Year's table , prepare gravy for the goose, etc.) In other words, to plan the serving of the New Year's goose with apples on the table, with the net weight of the bird being 4 kg. say, by 23:30, you need to put the prepared goose in a preheated oven: 23:30 - (4kg * 50 min.) -20 min. - 20 minutes. = 19:30 hours.

So, at the estimated time, place the baking sheet with the goose and apples in an oven preheated to 200 degrees, bake the goose at a temperature of 200 degrees - 2 hours, after which we reduce the temperature to 180 degrees, and bake the bird for the remaining estimated time (1 kg - 50 minutes), and after the estimated time has expired,

We take the baking sheet out of the oven, carefully unfold the foil (so as not to spill goose fat on the baking sheet), and by piercing the goose with a knife in the area of its ham, we make sure that it is completely cooked (the juice flowing from the puncture should be absolutely transparent, if the juice is scarlet or has a different color of blood, the goose is raw, and it needs to be wrapped in foil again and sent to the oven to bake!),

Next, I collected the almost completely melted goose fat and poured it into a liter jar. If you freeze this jar, then this goose lard (fat) makes just awesome fried potatoes! And we don’t need goose fat in the New Year’s goose... In any case, no matter how carefully you drain the melted goose fat, you will still have a spoon left over, something else to pour on the bird. pour fat on the goose

After which, the goose with apples is sent back to the oven, the temperature is set to 200 degrees, and the bird, unwrapped (of course, we’re talking about foil) is baked until golden brown, about 20-25 minutes.

During the indicated 20-25 minutes, the goose must be watered with juice every 3-4 minutes so that our...

New Year's goose with apples has acquired such a beautiful baked look!

Well, this is what a goose with apples looks like already laid out on a portioned plate... to take this photo I had to sit down at the table with a camera, but how delicious it looks! And the smell! In other words, everyone, bon appetit and good luck in preparing the goose with apples recipe described above.

Recipe Notes

Before serving your goose with apples on the festive table, do not forget to remove all the threads, otherwise, guests will funnyly pull them out of their mouths for half the holiday!

Video recipe for goose with apples

Video recipe for goose with apples, which I prepared for the New Year. The recipe is approximately the same as described here. Also, before baking this goose in the oven, it was marinated in garlic, spices and herbs, and stuffed with apples. Next, the goose is wrapped in three layers of foil, marinated for 5 hours, and then baked until crispy and golden brown.

Another goose recipe!

New Year's goose baked with sauerkraut. Traditionally, the goose is stuffed with apples, rubbed with mustard and placed on top of sauerkraut placed on a baking sheet. Next, this entire structure is packed in foil and sent to bake in the oven. For the New Year, you get the most delicious baked goose and a lot of very good side dishes for it. Go to the page with the recipe for the goose shown in the photo.

The goose is arrogant not only in its habits, but also in its preparation: thick skin, heavy bones and a lot of fat. The meat is sometimes not cooked, sometimes it turns out dry - you can’t chew it. And sometimes improperly cooked goose has a sickening, greasy aftertaste. This is the highest calorie of all farm birds: 320 kcal per 100 grams.

But all these problems can be avoided.

How to choose a goose

To bake in the oven, you should buy a young goose. A three month old one will bake much faster than a six month old one, but the latter will be more flavorful and better suited for stuffing.

The age of a goose can be determined by its legs (if they are not cut off during slaughter) and sternum. The feet of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like that of a goose. The old one's paws are reddish and rough, and the sternum is very hard.

Give preference to chilled poultry. If the goose is frozen, it is difficult to tell if it is fresh. The freshness of a goose is determined in the same way as that of chicken. There are no stains on the skin or foreign odors, and the meat should return to its original shape after pressing.

The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume of the oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.

A goose weighing 2–4 kilograms is optimal for roasting. The cooking time depends on this: 1 hour for each kilogram.

How to prepare a goose for roasting

Any bird reaches store shelves already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is still better to carefully examine the carcass for remains of feathers and entrails.

A country goose or a goose purchased from a farm usually requires more careful preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and plunge into boiling water for one minute. Do the same thing again, but this time holding the goose by the paws.

When roasting a whole goose, there is no need to cut it. You just need to trim off excess fat on the neck, belly and tail. You can also trim off the outer phalanges of the wings, since if they are not wrapped in foil, they will burn.

How to marinate and stuff a goose

To make the goose meat really soft and tender, chefs recommend marinating the meat first. This can be done in various ways. For example.

Rub the carcass with salt (1 teaspoon per kilogram of weight) outside and inside. If desired, you can also use Provençal herbs and other spices. Wrap in cling film and refrigerate for 8–10 hours.
Soak the carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
Rub the carcass with salt and pour white wine, cranberry or chokeberry juice. Keep in the refrigerator for 10–12 hours.

If the goose is without stuffing, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roasting pan.

The goose should be stuffed immediately before going into the oven. Stuff the carcass about two-thirds full (if you stuff it too tightly, the bird won’t cook well) and sew up the belly with thread or pin it with toothpicks.

There are many variations of the filling. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Let's look at three classic recipes: with apples, prunes and oranges.

dar19.30/Depositphotos.com

A great option for a festive table in the fall. In September-October, sour and sweet and sour varieties of apples ripen, and poultry is slaughtered before frost.

Ingredients

goose weighing 2–3 kg;
3 teaspoons salt;
dried basil and thyme - to taste;
1 head of garlic;
50 ml olive oil;
3 large sour apples;
½ lemon;
2 tablespoons of honey.

Preparation

Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass thoroughly with them. After 8–10 hours, rub the goose with another mixture of garlic and olive oil passed through a press. Don't forget to treat the inside of the bird. Let the goose stand under this marinade for another 30 minutes.

At this time, wash the apples, remove the core and cut into quarters. If desired, you can remove the peel. Sprinkle the apples with lemon juice and stuff the goose with them. Sew up the carcass with large stitches, wrap the wings in foil, and then the whole carcass.

Place the goose on a baking sheet and place in the oven, preheated to 200°C. You should not put the goose in a cold oven: due to slow heating, there will be a lot of fat and the meat will turn out dry.

Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unwrap the foil. Lubricate the carcass with the released fat and honey.

Return the pan to the oven, reduce the temperature by 20 and cook for another 25-30 minutes.

How to bake a goose with prunes

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Using a roasting bag can speed up the cooking process. In a plastic sleeve, the goose will be better saturated with its own juice, and prunes will add a sweet and sour aftertaste.

Ingredients

goose weighing 3 kg;
3 tablespoons apple cider vinegar;
3 teaspoons salt;
3 teaspoons ground black pepper;
300 g pitted prunes;
1 tablespoon of vegetable oil.

Preparation

Place the prepared carcass in a large saucepan and fill with water. Add three tablespoons of apple cider vinegar and marinate in the refrigerator for several hours.

After removing the goose from the marinade, pat it dry with paper towels and rub with a mixture of salt and pepper. Let stand for 10–15 minutes.

At this time, rinse the prunes. If the berries are hard, soak them in hot water for a few minutes. Then stuff the goose with them. Sew the carcass with thread and, so that it fits easily into the bag, tie the legs together.

Lubricate the inside of the sleeve with vegetable oil. Put the goose down. Tie the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.

Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.

How to cook Christmas goose with oranges

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Whole baked goose is a decoration for any feast. This dish will look especially impressive on the New Year's table. For Christmas or New Year, you can bake a goose with oranges and tangerines. Also symbols of the winter holiday.

Ingredients

goose weighing 3 kg;
5 large oranges;
3 tablespoons of soy sauce;
2 tablespoons honey;
½ teaspoons salt;
½ teaspoons paprika.

Preparation

Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. If desired, you can also add ½ teaspoon of garlic powder. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5–6 hours, or better yet, overnight. Do not discard the remaining marinade.

Peel the remaining oranges and cut into large pieces. Stuff the marinated goose with them. Wrap the legs and wings in foil. Place the bird on a baking sheet with a rack, back side down. Fill the bottom of the baking sheet with water.

Place the goose in the oven, preheated to 200°C. After an hour, reduce the heat to 180 °C, turn the bird over onto the breast and brush with the remaining marinade. Bake in this position for another two hours. From time to time you can open the oven and sprinkle the goose with honey diluted in water.

Every person tries to adhere to the traditions that they inherited from their grandparents. Culinary masterpieces occupy an important place in this matter, especially goose baked in the oven, which was prepared on major holidays. It is interesting that this particular bird was the favorite prey of ancient hunters. And when the goose was tamed, it became an indispensable dish on the holiday table. Despite the heavy bones and thick layers of fat, the dish has a unique taste. There are many different options for how to prepare a goose baked in the oven for the holiday table. Let's look at some of them that have the widest application.

Traditional way of preparing poultry

Some people think that it is very difficult to bake a whole goose in the oven, because in ancient times it was cooked in a special oven. However, enterprising chefs have refuted this misconception. Following useful tips and good tradition, an excellent goose baked in the oven can appear on the holiday table. For the dish you will need:

carcass of a large goose;
garlic;
pepper;
Bay leaf;
dried sage;
salt.

At the very beginning, thoroughly wash the meat. You can do this under running water or in a bowl, changing the liquid several times.
Then salt is mixed with seasonings to generously rub the carcass inside and out.

To ensure that the meat is well saturated with spices, it is left for at least 4 hours. For best effect throughout the night. As a result, the goose will have a crispy crust.

Each clove of garlic is cut in half, and the lemon is cut into rings. Then cuts are made throughout the carcass, where pieces of garlic and lemon are placed. A bay leaf, a sprig of sage and the rest of a lemon are placed in the belly. To prevent the carcass from losing its shape, a glass bottle is placed inside, after which the abdomen is sutured. This classic recipe with a photo of a goose baked in the oven is used even by young cooks to surprise their parents.

The baking container is generously greased. Place the bird on it, back up, and place it in a cold oven. Then set the temperature to at least 220 degrees and bake for a maximum of 3 hours. When the carcass is cooked, it is left in the oven for about 15 minutes. The goose is served with mashed potatoes and pickled cucumbers in the winter, and in warm weather with fresh herbs and salad.

Meat and apples - an inseparable pair of all times

Cooking a goose with apples baked in the oven for an anniversary or a friendly meeting is a truly noble deed. After all, what could be better than delicious food and pleasant communication? For a traditional dish, the following set of components is taken:

large goose;
(preferably sweet and sour);
dried marjoram;
vegetable fat;
black pepper powder;
salt.

This recipe for goose with apples baked in the oven requires the following steps:

First of all, wash the poultry meat under the tap. Then wipe with a napkin or a clean kitchen towel.
The dried carcass is generously rubbed first with salt, and then with pepper and marjoram. To soak it, leave it for 10 or 12 hours. It is placed in the refrigerator or other cold place.
60 minutes before the start of baking, the bird is brought into a warm place so that it warms up a little.
At this time, the apples are cooked. First, they are washed thoroughly, and then cut into large pieces. Sprinkle with marjoram and place in the belly of the goose. Several slices are placed near the neck.
The abdominal incision is fastened with metal knitting needles or simply sutured. Next, rub the entire goose with vegetable fat and place it in a baking container.
Small jacket potatoes are laid out around the bird. After this, the goose is sent to the oven for a full 4 hours.
At this time, every half hour, the meat is poured with fat, and the potatoes are turned over so that they do not burn. When the goose can be easily pierced with a knife, turn off the oven. After 30 minutes the dish is served to the table.

The goose should be placed in an oven preheated to 200 degrees. After 25 minutes, reduce the heat to approximately 160 degrees, leaving this mode until the very end.

Juicy bird with apples in its sleeve

Some housewives like to treat their friends to goose with apples baked in a sleeve. Each of them has its own cooking secrets, but we will consider the traditional version.
For the meal you need to prepare the following ingredients:

large poultry carcass;
juicy apples with a sour taste;
rosemary (several branches);
garlic;
pepper;
nutmeg;
paprika;
coriander;
basil;
salt.

The goose baked in the sleeve is prepared in stages, trying to follow the wise instructions.

First of all, wash it thoroughly under the tap. Remove remaining entrails and meat films. If feathers are found on the carcass, it is doused with a burner. The pads are pulled out using tweezers. After this, the goose is wiped with napkins to proceed to the next stage.

The entire set of spices is combined with the required amount of salt. Then rub the mixture into the bird's carcass using hand massage movements, outside and inside the abdomen.

The apples are washed thoroughly and left to dry. Large specimens are cut into pieces, small ones are used whole. Then they stuff the bird's belly and then sew it up with thread. Place a sprig of rosemary on top.

The meat is carefully placed in the baking sleeve and placed in the casserole dish. After this, preheat the oven to 180 degrees and send the bird there for 2 hours.
The finished dish has an excellent sweetish taste, complemented by apple aroma.

After baking the bird, a lot of fat mixed with apple juice remains in the sleeve. It can be used to cook potatoes.

Golden goose baked in silver paper

Cooks began cooking meat using “silver paper” a long time ago. Goose baked in foil has an excellent aroma and unusual taste. To achieve this goal, simple ingredients are required:

goose carcass;
apples;
garlic (small head);
lemon;
pepper (ground);
marjoram;
vegetable oil;
salt.

To make a goose in foil baked in the oven soft and juicy, you should perform the following operations:

The carcass is thoroughly washed inside and out. All visible fat, remnants of lungs, liver and veins are removed. The bird is then dried using napkins.
Washed apples are peeled and cored with a knife. Chop into small slices and then sprinkle with lemon juice.
In a separate container, mix spices, oil and garlic, passed through a press. Then this slurry is rubbed on all sides of the goose, including the inside of the belly, where the apples are placed.
Use culinary thread or twine to sew up the opening of the carcass. Rub the surface with garlic mixture.
The meat is tightly wrapped in a large sheet of foil in several layers and placed in a cold place for 6 hours.
When the goose is well soaked, start baking. Preheat the oven to a maximum temperature of approximately 200 degrees. They put the bird there and 2 hours later it is eaten at the festive table.

Serve baked goose with mashed potatoes or pasta. Garnish with fresh herbs and drink