The role of apples in baked goose. Goose dishes in the oven

If your oven has a grill mode, then be sure to pay attention to the recipe for stuffed goose presented today. Moreover, we will make it with apples and soy sauce, which guarantees exceptional results. The goose meat will be juicy and soft, falling off the bones easily.

Well, let's prepare a festive dish and delight ourselves and our loved ones. The filling for the goose can be different, for example, potatoes, buckwheat, prunes, apples, mushrooms, liver. Let's take a closer look at how to cook goose in the oven with apples.

Ingredients:
goose (whole) - 2.5-3 kg
soy sauce - 85 ml
coarse salt
medium apples 3-4 pcs.
vinegar - 15 ml

Preparation:

For your convenience, we have prepared a step-by-step recipe for cooking stuffed goose in the oven. We are sure that this dish will become your signature dish, not only during the Christmas holidays.

It is necessary to prepare in advance, because the goose must be marinated for at least 8-10 hours.

Step 1

We wash the gutted goose well inside and out under cold water, then dry its surface a little with paper towels.

Step 3

Pour the goose on all sides with a small amount of table vinegar, which can be replaced with squeezed lemon juice, and generously sprinkle with coarse salt (about 2 tablespoons).

Step 4

Cover the dish with the meat with a suitable lid and leave it to marinate overnight. The next day, lightly rinse the carcass from salt and vinegar and dry it again with a paper towel.

Step 5

Now carefully pour small portions of soy sauce over the carcass so that it can be absorbed into the skin. Don't forget to add the salty-sweet dressing inside. This will highlight the taste and aroma of goose meat.

Step 6

At the next stage, cut well-washed medium-sized apples into 4 parts, remove the core and chop into equal slices.

It is better to take apples of sour varieties. This way we will get juicy goose meat.

Step 7

We stuff the prepared carcass with fruit pieces, placing them tightly between the ribs, backbone and sternum.

Step 8

At the last stage, we thread the goose onto a spit, fix both ends and tie the neck and wings to the carcass with a thread so that they do not interfere when the bird is cooked in the oven.

Step 9

Place the spit with the goose in the oven, turn on the “Grill” mode and cook the meat at medium temperature for 2.5 hours. Don't forget to place a tray where a lot of fat will drain (during the entire cooking time you will get about 300-350 ml).

If you don't have a grill, place the goose carcass on a baking sheet or special form.

To prevent the goose from burning on top, cover it with foil on top, and if it burns on the bottom, pour water on a baking sheet.

So, carefully remove the finished carcass from the oven and place it on a large plate.

Step 10

We take out the skewer, cut off the threads and serve along with a side dish or fresh vegetables on the table. That's all, the goose stuffed with apples is ready. The cooking process is simple, isn't it?

Bon appetit!

Watch the video recipe for stuffed goose

Once upon a time, not a single rich holiday table was complete without baked goose. The Tsar Bird was the central dish of the table, sometimes overshadowing sturgeon and pig. Stuffed with apples, with a crispy amber-colored crust - it’s impossible to refuse such magic.

Bender, you don’t know what a Goose is

Panikovsky was infinitely right. Properly cooked goose is a dive into mystery. The bird reveals all its taste and aroma to the eater if it “feels” that it was cooked with respect and in compliance with all the rules. Cooking goose is not as difficult as it seems. A well-chosen carcass, competent technology, and on your table - a triumph of taste. It is best to take a medium-sized bird. Ideal weight 3 kg. A large carcass will take longer to cook if the dish is intended to be cooked whole. The skin should be waxy and light. A young bird can be identified by its legs. Soft and yellow, with small scales - a young goose. Rough Paws - Old.

Previously, caterpillar tracks were sold in the USSR. Now they are not produced; only ducklings are on sale, which, to put it mildly, are not entirely suitable for a goose. Those who have preserved goslings are incredibly lucky. You can, of course, cook a goose not only in a goose pan or a duck pan. If you cook it in pieces, then a cauldron, a slow cooker, a baking dish - almost anything will do. The main thing is to be comfortable. It is more convenient to cook a whole bird in the oven on a baking sheet.

How to cook goose with apples and marinade

What will be needed:

goose - 2 kg;
garlic - 50 g;
thyme - 10 g;
rosemary - 10 g;
salt - 10 g;
vegetable oil - 50 ml;
oranges - 150 g;
black pepper;
apples - 650 g;
fresh lemon juice - 50 ml;
honey - 30 g.

How to cook:

Process the garlic. Grind with a press or chop with a knife.
Add rosemary, thyme, pepper and salt to a bowl with garlic. Pour vegetable oil into a bowl.
Wash the orange, cut in half. Squeeze the juice into a bowl with spices. Mix well. The goose marinade is ready.
Rinse the bird thoroughly. Pluck. Using a bamboo skewer, make punctures all over the carcass so that the marinade better nourishes the goose. Dry the carcass with a kitchen towel. Pour over the marinade. Rub it into the bird. Place in a plastic bag. Place in the refrigerator until the morning.
In the morning, wash the apples. Remove the seed box. Cut them into large slices. Sprinkle with lemon juice. Remove the bird from the refrigerator. Fill it with prepared apples. Lightly wipe the skin with a napkin. Do not pour out the marinade.
Sew the bottom of the bird tightly with chef's thread. The wings can also be sewn on or secured with toothpicks. Line a baking sheet with foil. Place the goose on it.
Wrap the carcass in several layers of foil. Cook in an oven preheated to 220°Ϲ for 45 minutes. Then lower the temperature to 170°Ϲ. Cook for 2 hours.
Strain the remaining marinade into a bowl. Add honey to it. Stir well.
Remove the finished dish from the oven. Discard some of the fat. Coat the bird with honey marinade. Return to oven for an additional ¾ hour. During this time, the goose needs to be coated with marinade several times.
Remove the pan from the oven. Serve the bird whole on a large platter, or cut into pieces. Decorate with herbs and lemon.

Calorie content per 100 g: 313.29 kcal

Up your sleeve

What will be needed:

goose - 3 kg;
onion - 100 g;
apples - 900 g;
garlic - 50 g;
lemon - 150 g;
black pepper - 5 g;
carrots - 100 g;
bay leaf - 3 g.

How to cook:

Rinse the carcass and dry it. Rub with salt, pepper, garlic.
Process onions and carrots and cut into slices. Process the garlic. Cut into slices.
Stuff the bird on all sides, cutting the skin with a narrow knife.
Pour lemon juice over the carcass like this. So that it is poured into punctures on the skin. Refrigerate for 3 hours. Ideally, remove it before morning.
In the morning, process the apples and cut them into slices. Push apple slices into the carcass. Put some laurel there too. Place the bird in your sleeve. Tie the ends. Place the bag in a goose pan (duck pan) or on a baking sheet. Make several small cuts in the sleeve.
Place the dish in the oven at 220°Ϲ. Cook for at least one and a half hours.
When there is a quarter of an hour left before the end of cooking, the sleeve must be cut so that the bird gets a beautiful crust.
Remove from the oven, transfer to a platter and serve.

Calorie content per 100 g: 301.29 kcal

In foil

What will be needed:

goose - 3 kg
apples - 800 g;
lemon - 150 g;
basil - 10 g;
white table wine - 100 ml;
Provencal herbs - 10 g;
dill - 50 g;
salt;
pepper.

How to cook:

Process the carcass, rinse and dry. Pluck or singe.
Wash and process the apples. Cut into large slices. Wash the lemon and cut into slices. Rub the bird with salt, pepper, basil and Provençal herbs.
Stuff the prepared carcass with apples and lemon. Sew with chef's thread. A small hole should be left. Pour wine into it. Sew up.
Wrap the prepared goose in several layers of foil. It is necessary to wrap tightly so that the juice and fat do not escape, and so that the bird does not burn.
Accelerate the oven to 180°Ϲ. Place the baking sheet with the goose in it. Cook for an hour and a half. Then the foil must be opened very carefully so that the bird is covered with a crust.
Return the pan back. Cook for another half hour, occasionally basting with fat.
Place the finished bird on a plate. Decorate with greens, cranberries, oranges.

Calorie content per 100 g: 312.78 kcal

In the duck house

What will be needed:

goose - 3 kg;
orange - 150 g;
dried apricots - 400 g;
raisins - 200 g;
dry red wine - 250 ml;
cloves - 1 g;
soy sauce - 125 ml;
vegetable oil - 75 g;
honey - 150 g;
black pepper - 5 g;
salt.

How to cook:

Rinse the bird thoroughly. Dry. If you need to pluck. Cut into medium pieces.
Wash the orange and dry it. Cut it into slices.
Wash dried fruits thoroughly. Soak briefly in warm water.
Fry the chopped goose in hot vegetable oil in a frying pan. Transfer the fried pieces to the duck roaster. Pour in half a glass of wine and a little water. Move the ducklings to the stove. Cook on low heat for an hour.
After the specified time, pour soy sauce into the goose. Add spices. Pour in half a glass of wine. Add orange slices and dried fruits. Cook everything together for ¾ hour.
At the end, pour honey over the dish and cook for a quarter of an hour.
Divide into serving plates. Decorate with herbs and lemon.

Calorie content per 100 g: 390.35 kcal

In the cauldron

What will be needed:

goose - 3 kg;
apples - 500 g;
onion - 200 g;
thyme - 10 g;
rosemary - 10 g;
vegetable oil - 50 g;
water - 200 ml;
apple juice - 200 ml;
cognac - 100 ml;
salt;
black pepper.

How to cook:

Wash the bird, dry it, pluck it. Wipe dry. Cut into portions. Add some salt and pepper. In a hot frying pan with the addition of vegetable oil, fry all the pieces until golden brown.
Remove the pieces from the pan. Transfer to a bowl. Cover to keep meat warm. In the same frying pan, saute the processed onion, cut into large slices.
Place the goose pieces into the prepared cauldron. Add sautéed onions and apples, cut into large slices. Add thyme and rosemary. Combine juice, cognac and water. Stir well. Pour into the cauldron.
Cover the cauldron with a lid. Place over moderate heat. Cook the dish in a cauldron for 2.5 hours.
Remove the poultry pieces and half the apples from the casserole into a deep bowl. Puree the remaining sauce with onions and apples in a blender. Strain the sauce through a sieve.
Serve the goose, pouring the sauce over it. It is recommended to garnish with mashed potatoes. Decorate with remaining apple slices.

Calorie content per 100 g: 332.24 kcal

In a frying pan

What will be needed:

goose - 3 kg;
vegetable oil - 100 ml;
black pepper - 5 g;
dill - 50 g;
orange juice - 1 l;
honey - 100 g;
soy sauce - 150 ml;
bay leaf - 2 g;
salt.

How to cook:

Initially, the bird should be thoroughly washed and dried. Scorch. Cut into pieces.
You need to prepare the marinade in a saucepan. To do this, you need to combine orange juice, honey, soy sauce, bay leaf and salt. Mix. Place the goose pieces in the marinade. Refrigerate overnight. If this is not possible, the meat should be given at least five hours. So that it marinates.
Remove the marinated pieces from the marinade (leave it aside). Dry it a little. Fry in a hot frying pan until golden brown. Pour in marinade. Cook for 2 hours. An hour on medium and 2 hours on low heat. Add salt to taste.
Decorate the finished dish with herbs. Garnish with mashed potatoes or boiled potatoes. Serve two to three pieces per serving (depending on the number of eaters).

Calorie content per 100 g: 323.58 kcal

In a slow cooker

What will be needed:

goose - 1 kg;
apple - 300 g;
onion - 300 g;
black pepper - 3 g;
salt.

How to cook:

Rinse half the bird carcass thoroughly and dry. Cut into portions. Rub with salt and pepper. Keep aside for half an hour.
Place the goose pieces skin side down in the multicooker bowl. There is no need to add oil - your own goose fat will be enough. After frying one side, turn the pieces over to the second and fry in the same way until golden brown.
Wash the apples. Handle. Cut into medium-sized slices.
Process the onion and cut it into a fairly large cube.
Place prepared onions and apples on the fried pieces of poultry. Close the multicooker. Set the “Extinguishing” program. Time - 50 minutes.
After the specified time, open the bowl and taste the meat. If it didn't arrive. Leave it for another quarter of an hour - this should definitely be enough.
Place the finished pieces on portion plates. Decorate with herbs and lemon.

Calorie content per 100 g: 275.61 kcal

In the test

What will be needed:

goose - 3 kg;
garlic - 50 g;
pepper mixture - 10 g;
salt.

flour - 360 g;
water - 250 ml;
butter or margarine - 250 ml;
citric acid - 1 g;
salt;
egg - 1 pc.

How to cook:

First prepare the dough. Sift flour onto the work surface. Make a hole in the pile of flour. Add egg and water into it. Lemon and salt. Knead the dough.
Roll the dough into a ball. Place in the refrigerator for a quarter of an hour.
Take a goose. Rinse it thoroughly. Dry. Pluck. Make cuts on the back and sides. Rub the carcass with spices. Place processed garlic, cut in half lengthwise, into the slits.
Dust the work table with flour. Place the dough on it and roll it into two thin squares. Both should be the same shape as the bottom of the pan.
Spread the dough over the surface of the baking sheet.
Place the carcass on the dough. Cover it with the second piece of dough. Pinch the edges so that the entire bird is covered with dough.
Place the baking sheet into the oven. Cook at 150°Ϲ. After an hour and a half, reduce the temperature to 100°Ϲ. Cook the dish at this temperature for three hours.
Remove the finished bird from the baking sheet. Let cool slightly. Portion with a very sharp knife. Divide among plates. Serve immediately.

Calorie content per 100 g: 419.34 kcal

With apples and prunes

What will be needed:

goose - 2 kg;
apples - 1 kg;
prunes - 300 g;
onion - 150 g;
pepper;
salt.

How to cook:

Wash and process the apples. Cut into slices.
Process the onion and cut into small cubes.
Combine apples, onions and washed prunes in a bowl. Season with salt and pepper.
Rinse the bird carcass thoroughly and dry it. Pluck.
Stuff the prepared filling inside, compacting it well.
Sew up the carcass with chef's thread or secure the holes with toothpicks.
Combine salt and pepper.
Rub the stuffed carcass with the resulting mixture.
Wrap the goose in foil. Place on a baking sheet. Place in the oven at 180°Ϲ. Cook for 2 hours.
Carefully remove the foil from the finished bird. Return to oven until crispy.
Place the finished bird on a large platter. It is recommended to garnish with boiled potatoes. Decorate with herbs, fresh vegetables and fresh apples.

Calorie content per 100 g: 274.56 kcal

With apples and rice

What will be needed:

goose - 3 kg;
rice - 200 g;
apples - 400 g;
dried apricots - 70 g;
sour cream - 70 g;
mayonnaise - 70 g;
pepper;
salt.

How to cook:

Calorie content per 100 g: 365.57 kcal

With apples and oranges

What will be needed:

goose - 2.5 kg;
apples - 300 g;
oranges - 300 g;
sparkling mineral water - 1.5 l.

soy sauce - 80 ml;
honey - 60 g;
adjika - 40 g;
olive oil - 40 ml;
pepper;
salt;
Provencal herbs - 10 g.

How to cook:

Combine all ingredients for the marinade. Mix thoroughly.
Wash the carcass. Place in mineral water. Soak for two hours. Remove and dry. Add some salt. Place in a convenient container and apply the marinade to the carcass. Refrigerate until morning.
In the morning, remove excess marinade.
Wash and process oranges and apples. Cut them into slices.
Stuff the carcass with apple and orange slices.
Place the prepared carcass on a baking sheet. Cover with foil, folding the edges to cover the goose well. Cook for three hours at 180°Ϲ.
Remove the pan from the oven. Carefully remove the foil. Place the goose on a platter. Decorate with herbs and lemon.

Calorie content per 100 g: 330.72 kcal

With apples and quince

What will be needed:

goose - 2.5 kg;
mayonnaise - 150 g;
honey - 50 g;
mustard - 50 g;
prunes - 150 g;
quince - 500 g;
greenery;
lemon juice;
pepper;
salt.

How to cook:

Rinse the carcass and dry it. Remove excess fat. Trim the ends of the wings.
Make the marinade. Combine mayonnaise, honey, mustard, salt and pepper. Stir well.
Coat the carcass with marinade inside and out.
Place the goose in a bag or film. Place in the refrigerator until the morning.
Wash and cut the quince and prunes. Stuff the carcass. Secure with toothpicks. Pour lemon juice over it.
Place the prepared carcass in the sleeve. Close it on both sides. Place on a baking sheet. Cook in the oven for half an hour at 200°Ϲ. Then lower the temperature to 180°Ϲ.
Cook for 3 hours. 15 minutes before the end, carefully cut the bag so that the goose browns.
Serve on a large platter, garnished with herbs and lemon.

With apples and potatoes

What will be needed:

goose - 3 kg;
apples - 1.5 kg;
potatoes - 1.5 kg;
raisins - 50 g;
prunes - 50 g;
dried apricots - 50 g;
onion - 200 g;
dry white wine - 300 ml;
hard pears - 500 g;
garlic - 50 g;
cumin - 10 g;
coriander - 3 g;
salt.

How to cook:

Crush the spices in a mortar or grind with a coffee grinder.
Rinse the goose and dry it. Trim the wings. Trim excess fat (set aside).
Rub the outside with the prepared spices.
Accelerate the oven to 220°Ϲ. Place chopped cut fat on the bottom of the goose pan/duckling pan/refractory dish.
Cut a third of the processed, washed apples into cubes. Combine with dried fruits.
Stuff the carcass with the fruit mixture. Sew with chef's thread.
Place on a baking sheet. Place in the oven. After half an hour, pour the melted fat over the bird. Return the pan to the pan for another half hour, then pour in the fat again.
Reduce temperature to 180°Ϲ. After an hour, remove the baking sheet. Drain the fat into a separate bowl. Pour wine into the goose. Return back for another half hour.
In a container with fat, put onions cut into quarters, garlic in peels, and potatoes cut into quarters. Sprinkle everything with cumin and salt. Mix well. Place in the oven for an hour.
Wash and process the remaining fruit. Place around the carcass in a mold on all sides and cook for another half hour.
Serve whole or cut into portions.

Calorie content per 100 g: 215.16 kcal

With apples and cabbage

What will be needed:

goose - 2.5 kg;
sauerkraut - 300 g;
apples - 300 g;
ghee - 60 g;
dry red wine - 250 ml;
juniper berries - 90 g;
bay leaf - 1 g;
cinnamon stick;
salt;
pepper.

How to cook:

Process the apples. Cut into medium cubes.
Finely chop the cabbage.
Remove excess fat from the carcass and finely chop it. Place in a deep saucepan and melt the fat over low heat. Add ghee (spoon) to the fat. Mix well and remove from heat.
Throw a few crushed juniper berries and chopped bay leaf into the fat. Cook over low heat for a couple of minutes. Add chopped apples. Mix. Cook for another 5 minutes. Add cabbage. Mix. Cook for 100 minutes. Remove the saucepan from the stove. Cool.
Stuff the goose carcass with the cooled apple and cabbage filling. Sew with chef's thread. Pierce the skin in several places with a toothpick.
Coat the carcass with melted butter. Rub with salt and pepper.
Place the goose in the selected container.
Boil half the amount of wine and pour it into the mold for the goose.
Place the pan in the oven at 250°Ϲ. Cook for a quarter of an hour.
Reduce the temperature to 170°Ϲ. Cover the carcass with foil. Cook for ¾ hours.
Then carefully remove the foil. Cook the goose until done. Periodically pour wine and coat with oil. This will take another half hour.
Remove the finished dish from the oven. Serve whole or portion in advance.

Calorie content per 100 g: 322.92 kcal

With apples and honey

What will be needed:

goose - 3.5 kg;
apples - 450 g;
orange - 150 g;
honey - 100 g;
salt;
pepper;
ground cinnamon - 3 g.

How to cook:

Wash the carcass. Dry. Trim the fat. Remove the tail.
Salt, pepper, sprinkle with cinnamon.
Squeeze the juice from the orange, combine it with honey, stir. Rub the carcass inside and out with this mixture.
Wash and process the apples. Cut into slices. Stuff the carcass with them.
Preheat the oven to 120°Ϲ. Cook the bird for at least 6 hours.

Calorie content per 100 g: 357.29 kcal

Video recipe

Note to the hostess

Do not buy carcasses weighing more than 4 kg, most likely the goose is old;
the meat should be elastic, the smell should be neutral;
It is better to bake the dish on the back - the juice will not leak out;
cooking calculation: for 1 kg - 45 minutes, plus 45 minutes for total weight;
in the sleeve the goose will be ready much faster.

Roasting a goose is a troublesome task. Preparatory work must begin 1-2 days in advance. The whole goose carcass can be cooked by filling it with any combination of products. This will make a delicious meat dish and side dish at the same time. You can cook this bird in pieces, which is also very appetizing. Cooked dishes are always a decoration for the table. Therefore, the process itself must be approached with special care. In order for the meat to be tender and juicy, you need to know some subtleties.

It is better to buy fresh or chilled poultry. But if you come across a frozen goose, then defrost it gradually over the course of a day. When choosing a carcass, consider its size. The optimal weight is from two to four kilograms. It all depends on how many people you are going to feed. The age of the bird also matters. A young goose's legs are yellow, while an old goose's are reddish. The meat of a young specimen is more tender and will cook faster.

Marinate the bird

It's no secret that goose meat is a little tough. Therefore, the question arises: “How to cook a soft goose?” There are some subtleties here too. Festive goose dishes will be tastier if the bird is pre-marinated. The first thing to do after washing the carcass and preparing it is to rub it with salt and spices and leave it in the refrigerator for several days. For greater effect, wrap the goose in cling film. The second way to make goose dishes more tender in the oven is to soak the bird in a light solution of apple cider vinegar. This will take about 12 hours. White wine can also be used as a marinade. Rub the carcass with spices and salt, pour this drink over it and wrap it in film. Place it in the refrigerator for 12 hours.

Baking rules

Roasting a goose also has its tricks. First we set the temperature to a very high temperature (250 degrees). We keep the bird for about 25-30 minutes. Then reduce the speed to 180 degrees. For the last hour, goose dishes are cooked in the oven at 200 degrees. If you are using a sleeve, cut it open 20 minutes beforehand and let the bird brown. Baking time is about 2-3 hours. It all depends on the size of the carcass. During the process, baste the goose with the fat that has been released. This will make the meat even more tender and juicy.

Goose with cherry sauce

Recipes with goose in the oven are distinguished by their diversity. Various fillings, sauces, side dishes and cooking methods make these dishes multi-faceted and appetizing. Let's prepare a goose with For this you will need a carcass weighing about 2 kilograms, 250 milliliters of red, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).

We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make several punctures in the carcass so that the juice is released during the baking process. This is the recipe. Place the carcass in the oven, not forgetting to make several holes in the bag for steam to escape. Bake the bird for about 2 hours. During this time you can prepare the sauce. Pour wine into a saucepan and add cherries. We also add a little salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour the sauce over the carcass.

Goose with apples

Goose baked with apples is one of the most popular recipes. This dish is loved by many and is the main decoration of family celebrations. We choose a bird weighing at least three kilograms. You also need to take 5 large sweet and sour apples, one onion, two medium lemons, a peeled clove of garlic, one medium carrot, black pepper and salt. We process the carcass and rub it with pepper, salt and chopped garlic.

We put it aside for now, or better yet, in the refrigerator. Peel the vegetables and cut into strips. We take out the goose and make cuts in the skin. Place onions and carrots there. Squeeze the juice out of the lemons and pour it over our bird. Place the goose in the refrigerator for 12 hours. Cut the apples into 4 parts, removing the core. We put them inside the carcass along with a bay leaf. Goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.

Goose stuffed with buckwheat

For the first time it is better to use classic recipes. There are a lot of dishes with goose, but buckwheat is used as a filling very often. To prepare tender and tasty meat, you will need a goose carcass (2-2.5 kilograms), half a glass of honey, 150 grams of adjika, a glass of buckwheat, one onion, 200 grams of boiled mushrooms, vegetable oil and spices. Mix honey and adjika and rub the goose with this mixture. Place it in the refrigerator, wrapped in cling film, for 5-6 hours.

In general, the longer the bird is marinated, the better and more tender the meat will be. Boil buckwheat with a little salt. It needs to be half raw. Cut the onion into cubes and fry with the addition of a small amount of vegetable oil. Add boiled mushrooms (any kind) to the frying pan and lightly brown them too. Add this mixture to buckwheat and get a delicious filling. We stuff the goose and sew up the belly with thread. This is a goose recipe in the sleeve, so we pack the bird and put the baking sheet in the oven. The total baking time is 1.5-2 hours. The dish is perfectly complemented by fresh vegetables. The result is a rosy and delicious baked goose. The recipe is simple and straightforward, suitable for any feast.

Goose with potatoes

This recipe allows you to get tasty and tender meat and aromatic potatoes soaked in juice as a side dish. And for this you will need a standard set of products. Take a goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, a peeled head of garlic, salt, any spices and pepper. Chop the garlic in any convenient way. Then mix it with mayonnaise and spices. We wash and dry the carcass.

Rub it with the prepared garlic mixture on all sides. Place the goose on a baking sheet, and place the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. Cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before it’s ready, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can water them with the released fat and juice during the process.

Unusual recipe

Some goose dishes in the oven require some skill. For example, removing bones from a carcass. We remove only accessible large bones so as not to disturb the integrity of the bird. Rub the goose prepared in this way with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to marinate in the refrigerator. From the remaining bones, cook the broth, and on its basis - millet porridge (2 cups) until half cooked.

Cut 300 grams of lard into cubes and heat in a frying pan. In this fat, fry three chopped onions and one finely chopped carrot. Then add porridge to the vegetables and mix. This will be the stuffing for the goose. We put it inside the goose, and sew up the belly with thread. Place the bird on a baking sheet and place it in the preheated oven. Cooking for about 2 hours. To make the meat more tender, pour it with the juice released during the process.

Christmas goose

All over the world, goose is traditionally cooked for Christmas. This recipe is optional, but is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green aromatic apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, rub the goose with salt, pepper and vegetable oil. Wrap it in cling film and put it in the refrigerator for 1-2 days. Then, when the bird is marinated, take it out and let it warm up to room temperature. At this time, let's prepare the filling.

Cut the apples into 4 parts, removing the core. Place apples and cranberries inside the goose and sew up the belly tightly. Coat the top of the carcass with a mixture of honey, mustard, butter and spices. You can bake the bird on a baking sheet or in a duck roaster. To do this, use a sleeve or cover the goose with foil. Periodically water it with the released juice. Baking time is 2-3 hours and depends on the size of the carcass. The result is a delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries add flavor to the meat and are an additional ingredient when serving the dish.

Goose with prunes

To prepare, take 200 grams of prunes, a little salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kilograms. A minimum of products, and as a result - maximum pleasure from food. Boil the rice, but not until completely cooked. It will go together with the goose in the oven. Soak the prunes for 20 minutes and then cut into pieces. Mix it with rice and add a little apple cider vinegar. Rub the carcass with salt and pepper in advance. We do this carefully, not forgetting the inner surface. After the goose has been in the refrigerator for at least 12 hours, fill it with filling. We sew up the carcass and pack it into a large bird. Place the baking sheet with the goose in the preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and pour the released juice over the bird. In 15 minutes the dish will be ready. We take out the ruddy carcass and let it cool a little. You can serve goose dishes in pieces. To do this, cut it into pieces and place it on a large plate around the filling.

Goose with apples and quince

By adding quince, you can get an incredibly aromatic dish. Take a goose (4 kilograms), 300 grams of sweet and sour aromatic apples, 250 grams of quince, 200 grams of carrots and parsnips, 100 grams of sweet peppers, onions, prunes and dried apricots, several peeled cloves of garlic, peppercorns, bay leaves, 5 cloves, ground black pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start by preparing a mixture of pepper, turmeric and minced garlic. You can add other types of pepper if desired.

Rub the goose carcass inside and out with this mixture. Set it aside to marinate. We clean the carrots and cut them into fairly large circles. Remove the skin from the onion and cut it into approximately 8 pieces per head. Peel and core a third of the apples and cut into slices. We make light cuts on the rest so that they do not burst, because we will bake them whole. We peel the quince and cut it into slices (or any other shape). We also cut parsnips and sweet peppers into large pieces. Soak dried fruits in hot water for 15 minutes. Then we dry them and cut them into pieces. We take a large container and put apples, quinces, dried apricots, parsnips, carrots, prunes and sweet peppers into it. Spread foil on a baking sheet and place the goose on it. We fill it with a mixture of fruits and vegetables. If the filling remains, then spread it around the carcass. Close the foil and put the goose in the oven. In two hours it will be ready.

Goose with oranges

Goose dishes in pieces require less cooking time. Take a carcass weighing about 1.5 kilograms and cut it into portions. Generously grease each piece with a mixture of honey, spices and vegetable oil. Let them marinate for at least 2 hours. Then transfer the goose to a baking sheet greased with oil. Add orange, cut into slices, juniper, thyme sprigs, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and place in the oven for 2 hours. After this, open the goose and give it another 20 minutes to brown. We use the juice remaining in the pan to prepare a tasty and aromatic sauce. To do this, pour it into a saucepan, removing the juniper and oranges, and add spices to taste. Reheat and serve with meat.

All the best! On the agenda today is the favorite dish of many families, baked goose in the oven with apples. Well, if you don’t like apples, then you can fill it with buckwheat or rice. Remember, we already did something similar and it was very, very tasty and satisfying.

Today I continue this topic, because another holiday is coming soon, of course you already guessed what we are talking about. Of course I mean Christmas. What are you preparing on this day, share your opinion and ideas, I will be only too glad).

For the Christmas goose, it would be nice to make a bunch of snacks and sandwiches. How do you look at it, so that the feast, as they say, will be for the whole world. After all, this event is truly also wonderful, and it happens only once a year on January 7, this day is considered a Christian holiday, it was established in honor of the birth of Jesus Christ from the Virgin Mary.

To cook a juicy and soft goose, you need to take a good mood with you, and of course, buy poultry at the market, or it’s best to raise it yourself. In the last note, I gave you recommendations about this, how and by what signs not to make a mistake with the choice, who missed

Of course, this delicacy is best prepared in the oven, because it is there that it acquires the desired crust and the desired color. And it’s best served with cranberries or lingonberries; you can make cranberry juice.

We will need:

Marinade for meat:

goose - 3 kg
zest and juice - half an orange
seasoning for poultry - 1 tbsp
ground pepper - 0.5 tsp
garlic - 3-4 cloves
salt - 1 tsp
orange - 1 pc.
apples - 3-4 pcs.

To grease the goose:

salt - 40 g
vegetable oil - 40 g

Cooking method:

1. Clean the goose well, tar the wings and back, and inspect it to make sure there are no feathers. Pat well with a paper towel to keep the bird dry.

Make a fragrant marinade, for this take a mixture of peppers and soy sauce, mix. Grate the zest from half an orange on a fine grater and remove the pulp and juice. Now put the salt, not all of it (0.5 tbsp), the rest of the salt will need to be rubbed on the goose with vegetable oil.

Important! For 1 kg of carcass, take 1 tablespoon of salt.

Mix everything in one bowl and you will need to use this marinade further.

2. Rub the entire bird with the prepared sauce from a mixture of peppers and orange zest; you need to rub it even inside the carcass so that everything is marinated well.

3. Peel the apples, cut into slices, remove the seeds. Stuff with apples and the other half of an orange.

4. To prevent anything from “escaping” from the oven, the belly will need to be tied with toothpicks or sewn up with thread. To get a beautiful and golden brown crust, you need to grease the bird with vegetable oil and rub it with salt. Do this work.

You will need to keep the goose in this form for 12 hours, just place it in a large bowl and cover with a lid to let it lie and marinate in a cool place. If you don't have time, then leave it for at least 2-3 hours.

5. Place the carcass on a baking sheet, wrap the wings in foil to prevent them from burning, pour a little water on the bottom. You need to bake for 30 minutes per 1 kg of meat and plus another 20 minutes for the crust to fry, so calculate the time yourself. In this case, since the goose is 3 kg, it will bake for 1.5 hours plus another 20 minutes.

Or you can bake it in a sleeve; to do this, wrap the bird and tie the ends on both sides with ropes or special clips.

Important! Don't forget to pierce the bag with toothpicks in several places.

6. Bake the gosling for 1.5 hours, open the package, and then pierce it with a knife, no blood comes out, which means the dish is ready. Now take 1 tablespoon of honey and mix it with the fat that has separated from the bird and pour this mixture over the carcass. Bake for another 20 minutes.

And look how beautiful it turned out! A very beautiful and appetizing version of a hot dish will delight you and your guests, garnish with orange slices, and put boots made of napkins on your feet. Bon appetit!

The dish is so tasty that it makes your mouth water, so be sure to prepare it, it turns out very tasty, you won’t regret it!

Video on how to cook poultry with apples and oranges

Soft and very tender, what am I talking about? About this amazing bird, which you will learn how to make right now from this video, and the sweet and sour sauce will add a touch of freshness and give a unique taste, so don’t forget to try it and don’t forget about napkins, you will definitely need them, otherwise your mouth will run):

Christmas goose with apples in his sleeve

On Christmas Day, in my opinion, every family makes this dish, so why not use this recipe, which is quite simple and does not pose any difficulties.

Preliminary work will need to be done with the goose, wash it and dry it with dry paper towels, and then create this masterpiece to the delight of everyone without exception.

The secret of this recipe is in the lemon marinade, and we will also fill it with unusual ingredients: apples and tangerines. If you haven’t tried it yet, I advise you to do it, by the way, you can stuff it with potatoes or buckwheat, it just so happened.

We will need:

Goose – 2.5 kg
Lemon – 1/2 pcs.
Garlic – 4 cloves
Apple – 4 pcs.
Mandarin – 2 pcs.
Carrots – 1 pc.
Salt – 1 tbsp.
Spices – 2 tbsp

Cooking method:

1. Once you are sure the bird is ready to go, mix all the seasonings together. Namely, take a plate and put salt on it, then red and black pepper, mix. The smell will be indescribable. Then you need to chop the garlic cloves through a garlic press and add them here.

Add marjoram, rosemary, cinnamon and of course nutmeg. These spices, or rather this composition, are usually used in seasoning for any poultry or chicken. Use them or add some of your favorites.

2. And rub the entire carcass very thoroughly with this mixture of dry ingredients, rub it in very well.

3. Then leave the goose to marinate by placing it in a saucepan and covering with a lid for 2-3 hours. While it is resting, make the filling. To do this, chop the apples into slices, remove the seeds and stem. Divide the tangerines into slices. And chop the orange carrots into circles. This is such a fun company. I would say mischievous in orange.

4. Then stuff the bird with such a magnificent fruit and vegetable filling, and so that nothing falls out, sew up the belly with threads, this is a very interesting thing, feel like a surgeon, I’m kidding of course).

5. Wrap it in a special bag or baking sleeve and voila, put it in the oven on a baking sheet to lie and rest, or rather fry in its own juice, and then delight the tasters.

6. Bake for about 1.5-2 hours, and then open the bag, pour over the fat that has separated out and fry for another 15 minutes to get a golden crust.

7. Decorate with any greenery or even pine or Christmas tree branches, as well as sea buckthorn or cranberry berries. Serve with any side dish, for example, or eat it just like that. Bon appetit!

Goose with prunes and apples

If you are a romantic or a lover of something sweet, then you will definitely like this delicacy with prunes. How do you like it? Is this how you cook?

This option is new, because a special and proven marinade based on apple juice will give the goose a great taste and crust. In general, try to make it, it looks very tasty and appetizing!

We will need:

goose - 1 pc. 1.5 kg
prunes – 200 g
apples - 3-4 tbsp
salt - 2 tbsp
apple juice - 3 l
arrogance of peppers - 0.5 tsp
curry - 0.5 tsp
oregano - 0.5 tsp
honey - 1 tbsp
ground bay leaf - on the tip of a knife

Cooking method:

1. Wash the bird well under running water and dry with a towel. And after that, rub with salt and marinate.

2. So, pour salt and a mixture of peppers into a small bowl, followed by oregano, curry and ground bay leaf for flavor, stir. Now don’t be afraid to rub it into the bird’s skin from all sides and inside using massage movements.

3. Then take a deep container, such as a roasting pan or a saucepan, where it will fit and fill it with apple juice so that the juice completely covers the entire carcass.

Interesting! If suddenly there is not enough juice, you can easily pour and add regular drinking water and add lemon juice to add sourness.

Leave this bird in the marinade in the refrigerator for 10-12 hours so that the meat marinates and becomes softer and more tender. And then remove it from the aromatic brine.

5. Do it carefully, the more you put in, the better, everyone will get more). It is best to take apples that are more sour and harder, it will be much tastier than with sweet ones. Just prunes will give a sweetness, and apples will give sourness.

6. Sew it up with a needle and thread, this is the surgical operation you will have to do, in fact, this is a cool thing that I really love. You need to take household threads, or buy special ones for baking. Sometimes you can use toothpicks, again, if the carcass is not very large, it is safer to sew it up.

Tie the legs with a thread so that they do not fall apart, and the goose “doesn’t run away”))).

8. 20 minutes before it’s ready, take it out and brush it with honey, melt it in a water bath. Honey will give a beautiful and golden crust. Fry for 20 minutes, and then eat to your health! A very healthy and flavorful fruit dish is ready! Call everyone to take a sample. Bon appetit!

Cooking a goose for Christmas with Stalik Khankishiev

Such a bird will immediately amaze everyone with its smell, as soon as you put it in the oven, the air will be saturated with this aroma and everyone will immediately begin to salivate, and Stalik, a specialist in this matter, will help us with this, watch the video and learn with him, he gives advice and recommendations to make this dish even juicier and more aromatic, as well as more satisfying, potatoes will be used for this purpose:

These are the things I have to do today. I hope that you liked all the recipes for goose with apples, or maybe you do it in your own way or in a special way, write your reviews and comments, add me to the group in contact. Thank you all for your attention! Bye and see you later!

Good afternoon everyone! We recently did this, and today we continue this theme, and we will fry the goose with apples and a golden brown crust so that it turns out juicy and very soft. We will experiment and learn how to serve it brightly and beautifully on the table.

After all, you must agree that everyone absolutely loves this delicacy, especially during the New Year and Christmas holidays. Because it is tasty, healthy and nutritious, especially since we do not fry in a frying pan, but use the oven. So, let’s reveal all the secrets, let’s go...

Oh, by the way, my next post will be about how to bake a Christmas goose at home, because the next holiday of 2018 is just around the corner. So be ready and don’t miss the next episodes, subscribe to my group in contact, write your comments and reviews.

What do you think is the most important thing in preparing this dish? Of course, the goose itself, so beautiful and slender))). Well, yes, that’s for sure, but to be more serious, it’s better to choose home-produced poultry; it will be fattier and healthier than if you buy it in a store. You can take advantage of various types of village fairs and make your choice there.

You need to choose a young goose, and the skin must not be sticky or have a bad shade. The goose's feet should be light, not red.

And one more important condition: always defrost the bird in the refrigerator until completely defrosted, and then wipe it dry with a towel, otherwise the meat will turn out tough. Well, you will see all the other secrets further in this article. You can’t reveal everything at once).

We will need:

goose - 1 pc.
salt, pepper - to taste
chicken seasonings - to taste
water - 0.5 tbsp.
apples - 3-4 pcs.

Cooking method:

1. Wash and dry the bird. Then start with this procedure, trim the wings a little with a knife so that they do not burn. You can use foil for this purpose, just wrap it around the wings and neck, if you have it.

2. Without touching the meat, you will need to pierce its skin with a knife in the area of the brisket and at the base of the legs.

3. To make the goose juicy, it is recommended to marinate it. But, before that, lower it into boiling water for one minute, this is secret number one, you don’t have to lower it, there are two opinions on this issue. Some people recommend doing this, others don't. Try it and then share your opinion.

4. Season the bird with salt and your favorite spices, such as chicken rub. The inside also needs to be well coated with salt and spices.

Important! Take salt in the proportions of 1 tsp per 1 kg of goose.

5. Stuff the belly with apples, wash them and cut them into quarters, remove the seeds. Sew up the hole. Tie the legs with threads.

6. Place in the oven and fry at 220 degrees for 15 minutes, then reduce by 180 and bake until done for about 2-3 hours. You can check the readiness like this: to do this, pierce it with a knife and if the color of the liquid is not red, then it is ready.

20 minutes before they are ready, you can put more apples on the baking sheet, they will then look very beautiful on the table. By the way, don’t forget to remove the threads before serving. Bon appetit!

Video on how to cook goose with apples for New Year 2018

Now I suggest watching a video from the YouTube channel, in which you will learn about some more nuances of baking this bird, and besides, the recipe is completely different, maybe you will like it more than the previous one:

Goose pieces in a sleeve with potatoes

To speed up the process, you can bake the goose not whole, but in pieces. After all, in fact, cutting up a hot whole goose is not very convenient. Although, if you look purely from the outside, then of course it looks much more beautiful and impressive than a bird in pieces.

This option is completely different, because the marinade in it will be quite aromatic due to the bay leaf, Provençal herbs and garlic. The potato will languish in fat, which will give it some beautiful aesthetic golden color.

Moreover, if you are counting on a large company, then you will really like this option and you will definitely take note of it.

We will need:

Goose – 1 pc.
Potatoes – 6-8 pcs.
Carrots - 1 pc.
Apples – 3-4 pcs.
Salt - to taste
Provençal herbs – 1 tbsp
Bay leaf – 2 pcs.
Spices – 2 tbsp

Cooking method:

1. We continue to cook, and here is secret number 2, before marinating the bird you need to check it. Inspect carefully to see if there are any remaining feathers, remove them with tweezers if necessary, then wash and dry the goose with a paper towel. There should be no blood clots, liver, heart or lungs inside.

Cut the goose into two parts or you can cut it into 5-6 parts. Coat thoroughly with spices and rub with salt. Pass the garlic cloves through a press, and also coat parts of the carcass with them. You need to do this all with massage movements.

2. Then cut fresh apples and carrots into small pieces.

3. Afterwards, place all prepared products in a baking bag. Tie the bag well on both sides and bake in the oven for 1 hour at 180 degrees.

The sleeve gives a great advantage; it will cook in its own juices.

4. After an hour, take out the dish, cut the sleeve or remove it altogether and lay out the potatoes. After cleaning it first, cut it into large cubes, add salt and pepper, and add bay leaf.

5. Thus, simmer the potatoes along with the goose and apples for 1 hour. And then serve this dish at your discretion. Good culinary success to you!

Recipe with apples and prunes

For those who like something sweeter, add prunes to the apples. This recipe was shared with me by a friend, one of my acquaintances, until recently I did not know that you can add prunes to a goose carcass, although you can also use other berries, such as lingonberries and cranberries.

The secret of this dish is in an interesting combination of ingredients for the marinade, with honey and mustard. The taste is simply amazing, a little sweet and very piquant.

We will need:

goose - 1 pc.
mustard - 3 tsp
honey - 3 tsp
apples - 3 pcs.
prunes - a handful

Cooking method:

1. Rub the washed and dried goose with salt and let it lie for two hours. Cut off the neck and wings to prevent anything from burning.

2. To ensure the goose has a crispy crust, brush it with mustard and honey. Don’t be afraid to rub in with massage movements.

3. Take green apples, cut them into pieces, remove the seeds. Wash the prunes well and soak in hot water for 5 minutes, then drain the water.

4. Stuff the goose's belly with fruit and then place the carcass in a baking bag, tie the ends with special ropes and bake in the oven for 2-3 hours.

By the way, when the bird carcass is baked, the bag will inflate; you will need to pierce it in several places with a toothpick or knife.

5. This is such a beautiful, tasty and crispy crust! Serve with any side dish, such as

New Year's goose with honey and oranges

Everyone always associates a holiday like New Year with tangerines and oranges. Therefore, this time we will stuff the bird carcass with oranges. It will be interesting, stunningly beautiful and very tasty. This dish is also suitable for Christmas.

We will need:

goose – 2 kg
mustard - 3 tsp
honey - 3 tsp
chicken seasonings - 2 tsp
salt - 2 tbsp
garlic - 5-6 cloves
apples - 2 pcs.
oranges - 2 pcs.

Cooking method:

1. Prepare the carcass and rub it with salt and seasonings. Then make a marinade of honey and mustard. Pour this mixture over the goose, wrap it in a bag and let it marinate for a couple of hours in a warm place.

Make holes on the carcass with a knife and stick a clove of garlic and so on over the entire surface.

2. Take small apples and remove the core from them, cut the oranges into pieces of any size, put the fruit in the belly. Sew it with thread or insert toothpicks so that there is no hole in the belly.

Don’t forget to secure the legs and wings with twine so that the goose doesn’t fly away))).

3. Place the finished carcass in a baking bag or sleeve, tie the ends on both sides and place on a sheet or baking sheet. Bake in a preheated oven for 2-3 hours at 175 degrees. 10 minutes before cooking, cut the bag to allow the crust to crisp up. And then serve hot to the table. Bon appetit!

Baked goose with apples in the sleeve

Well, there are a lot of recipes for cooking goose, so I also advise you to watch this video, it is more detailed and shows each step of the work in detail. I hope that it will greatly help novice housewives to understand all the subtleties and nuances of this culinary masterpiece:

Stuffed goose with buckwheat and mushrooms

To immediately have a side dish, I suggest stuffing the bird with buckwheat porridge and mushrooms. The idea is great, especially since you can kill two birds with one stone.

After all, the filling is such a thing, it gives the goose a special taste, so it’s worth experimenting.

We will need:

goose - 3-4 kg
mushrooms - 300 g
boiled buckwheat – 250 g
onion - 2 pcs.
garlic - 3-4 cloves
apple - 2 pcs.
mustard - 2 tbsp
honey - 1 tbsp
salt and pepper to taste
vegetable oil

Cooking method:

1. Prepare all the ingredients according to the list and start acting.

2. First prepare a fragrant marinade. To do this, mix mustard and honey in a bowl, as well as salt, pepper and chopped garlic. Stir thoroughly and leave for 10 minutes.

Wash the bird carcass well and dry it with paper napkins.

3. Coat the goose with the resulting sauce on all sides and even inside. Leave it to marinate for 3-4 hours, you can leave it overnight if desired.

4. Cut the champignon mushrooms into slices. Then chop the onion. Fry the mushrooms and onions in a frying pan with vegetable oil until tender over low heat.

5. Add the resulting mushroom mixture to the buckwheat porridge and stir. Peel the apples and cut into small pieces. Add it to the buckwheat too. If you don't know how to cook this porridge, check out Stir the dish.

6. Stuff the goose with stuffing, sew it up or pin it with a toothpick so that the stuffing doesn’t fall out. Take a baking bag and place the finished marinated goose, tie the ends and bake in the oven for 2-3 hours, frying temperature 180 degrees.

Important! Pierce the bag in several places before baking.

And then remove from the oven, cut and remove the bag and garnish to your taste, for example with olives and pomegranate seeds. Bon appetit!

Preparing a goose dish for the holiday table in the oven

And finally, one more recipe for this masterpiece, it will be simple and no special marinade is used here. You only need salt and pepper; those who don’t like to tinker in the kitchen for a long time, take note of this option.

If you want to achieve great tenderness in the meat, then choose a recipe where the goose is marinated; in this form, marinade is not used, but the result is also tasty and aromatic.

We will need:

goose - 1 pc.
apple - 3-4 pcs.
orange - 2 pcs.
salt and pepper to taste

Cooking method:

1. Defrost the goose and wipe it with salt, don’t be afraid to rub it well. Then leave it to sit for 1 hour, then remove the salt with a paper napkin.

Take care of the fruits, cut apples and oranges into slices.

3. Place the bird in a baking bag, tie both ends with thread and bake in the oven at 180 degrees for 3 hours. Moreover, after 1.5 hours you need to take it out and turn it over to the other side. Be careful, because it is very hot, use silicone gloves.

4. Now the next step is to make a goose bed. To do this, remove the goose from the oven and remove the bag; place the remaining chopped fruit on a baking sheet. Wrap the goose's wings and neck with foil to prevent them from burning and bake this dish for another 30 minutes, this will give the bird a nice crispy crust.

5. And the result is such a delight, if you want an unusual taste, then you can pour orange juice over it already prepared, it will be very fragrant. Culinary discoveries!

That's all for me, please your loved ones and friends. Culinary exploits and success! Have a nice day everyone and see you on my blog tomorrow! Bye bye!