Baked goose with apples in the oven is a traditional holiday dish. Despite some difficulties in cooking, any housewife can make this dish. The main thing is to correctly calculate the baking time. Sour apples and other toppings perfectly emphasize tender meat and give it a spicy sourness. Below are some options for baking this bird.
Goose with cider and apples
Apple cider is great as a marinade for goose meat. In addition, this goose recipe in the oven with apples involves the addition of raisins. He will give the dish a pleasant sweet taste. In total you will need:
- 1 domestic goose (5-5.5 kg);
- a glass of chopped celery;
- a glass of chopped onion;
- 2 tablespoons butter or margarine;
- 3 cups chopped peeled apples;
- 2 glasses of raisins;
- 8 glasses of diced white bread;
- 2 to 3 tablespoons of sugar;
- 1 teaspoon of sea salt;
- 2 eggs;
- half a glass of apple cider;
- half a glass of water.
How to cook a goose with apples and raisins?
Oven baked goose with apples recipe looks like this. Rub the bird inside with salt. Set aside. Fry celery and onions in butter in a skillet, transfer to a large bowl. Add apples, raisins, bread, sugar and salt. Beat eggs, cider and water in a separate bowl. Pour into a mixture of bread and mix. Fill the bird carcass with this mass. Put it in a deep breast shape up. Bake at 180 degrees for about 3.5 hours. Drain the fat from the mold, which will melt during baking. If necessary, cover the legs and wings of the bird with foil. Remove the finished goose from the oven, cut into portions. Serve stuffed as a side dish.
Roasted goose with cranberries and apple filling
This is another way to cook a goose with apples in the oven. Sour cranberries and pomegranate grains go well with juicy tender meats. You will need fairly simple ingredients.
For filling:
- 3 cups fresh cranberries;
- 3 large apples of sour variety, cut into pieces;
- 1/4 cup granulated sugar;
- 1 glass of breadcrumbs (from 2 thick slices of toasted loaf);
- 1 large onion, peeled and chopped;
- 2 tablespoons pomegranate seeds;
- sea salt + pepper to taste.
For a bird:
- goose carcass with giblets (5 kg);
- 2 tablespoons cranberries or red currants;
- 1 onion, chopped in half;
- 1 carrot, divided longitudinally;
- 1 stalk of celery, cut into pieces;
- 1 bay leaf;
- peppercorns;
- salt;
- 1 liter of water.
For the sauce:
- 2 glasses of giblets;
- 150 ml of white wine;
- 2 tablespoons all-purpose flour;
- 1/4 cup of water.
How to cook a goose with cranberries, pomegranate and apples?
To make the toppings, combine cranberries, apples, sugar, bread crumbs, and onions in a large bowl. Season with pepper and salt. Next, a step by step recipe for a goose in the oven with apples is performed as follows.
Take all the offal from the bird carcass, rinse and dry it. Place the filling inside, pushing it closer to the neck. Fasten the skin below with a skewer or a toothpick. Before you fry the goose, remove the skin from it without damaging the meat. This will make it easy to remove layers of fat under the skin during cooking. Place the goose with the breast up in a non-stick pan or baking dish set in a deep pot of water. Season with pepper and salt.
Fry the goose with apples in the oven at 220 degrees 30 minutes, then reduce to 180 degrees and bake from one and a half to two hours. The goose will be ready if transparent juice flows out of it with cuts in the thickest part of the leg. Cover the breast with foil at any stage of baking, if it becomes too dark.
How to make icing?
Heat the cranberries or red currants in a small saucepan until it is cracked and mashed. Lubricate the goose on all sides with this mass, then return it to the oven and bake for another 15 minutes at 180 degrees. During this time, berry glaze should form on the surface of the bird. Transfer the finished goose to a serving dish, cut off the tips of the wings. Leave to stand for 20 to 30 minutes.
While the goose with apples in the oven is baking, put the giblets and neck in a large pot of water along with onions, carrots, celery and bay leaf. Bring to a boil, put peas, salt. Remove all the foam on top, reduce heat and simmer from one and a half to 2 hours. Then strain the resulting broth through cheesecloth.
Drain as much fat from the mold as possible into the pan. Heat over moderate heat, add the giblets and wine. Cook until the total volume of the mixture is reduced to one and a half to two glasses. Mix flour and water separately and break up the lumps. Stir with the sauce and cook for another 10-15 minutes. Pepper and salt. Serve with a hot goose.
Old english recipe
In medieval England, as in most European countries, roasted goose was a traditional meal not only at Christmas, but for most celebrations, until the turkey arrived from the New World and seized the lead. Even now, a goose with apples in the oven as a whole is still the most common Christmas dinner among Europeans.
A large bird can feed 6-8 people. Unlike turkey, goose meat is tender and juicy. In addition, an extremely tasty by-product of goose fat remains during cooking. Try frying potatoes or onions in it, and you will be pleasantly surprised by the delicate taste. If the whole carcass of the bird is baked, the offal can be used to prepare other dishes. For example, they make an excellent base for noodle soup. A goose liver is well known to everyone who loves paste.
Apples are offered with the goose in many traditional recipes, starting with medieval mentions. Below is an improved recipe that suggests stuffing a bird with not only apples, but also breadcrumbs and oranges. In addition, serving with red cabbage and pineapple looks very original.
To cook a goose in the oven with apples and oranges, you will need the following:
- 1 goose weighing about 3.5-4.5 kg;
- 750 grams of sour apples;
- 175 grams of fresh white breadcrumbs;
- 2 oranges;
- 1 large onion, finely chopped;
- 1/2 teaspoon ground cloves;
- 1 teaspoon of fresh sage;
- 1 slice of bread;
- sea salt and pepper.
How to cook a goose with apples and oranges?
The goose recipe in the oven with apples and oranges is as follows. First, you need to prepare the filling, and you should start with apples. Peel them and remove the middle, cut into small pieces. Boil them in a little water until they are mashed. Do this at low temperatures so that they do not start to burn. It takes about 10-15 minutes.
In a medium bowl, mix the breadcrumbs with the grated zest of two oranges. Then chop their pulp and add to the mixture. Put the prepared apples and chopped onions there. Mix all the ingredients thoroughly, then add herbs and spices.
Remember that the goose contains a large layer of fat that can be pre-softened. To do this, put the carcass in the sink and boil a large teapot with water. Slowly boil the whole goose with boiling water. Turn the carcass to douse it on all sides. This will weaken and soften the fat that is under the skin.
Remove the goose from the sink and wipe it with clean paper. Then let it dry for an hour or so in the refrigerator. When the goose is baked, it will release a lot of fat. Therefore, it is recommended to use a mold with a grill or stand. This will allow the carcass to be slightly raised from the bottom, and fat will accumulate in the lower part of the form without being absorbed into the meat.
How to bake?
When all the preparations have been completed, fill the goose with the apple-orange mixture that you prepared before and use the remaining piece of bread to close the hole in the carcass. Preheat the oven to 180 ° C. Bake for 15-18 minutes for every 450 grams of weight. Goose skin will be dark golden brown when it is cooked. In addition, when piercing the legs, clear juice should flow out.
Carefully remove the bird form from the oven. Remember that fat will be very hot! Place the goose on a heated plate so that it can stand slightly. Pour fat into airtight jars to cool before storage. Serve roasted goose with apples and mashed potatoes, red cabbage and canned pineapple, as well as any spicy sauce. You can add baked apples as a side dish.
Goose with apples and oranges with prunes
The goose is probably one of the fattest birds. When you cook it, the main task is to get rid of excess fat. In addition, tender meat is perfectly complemented by spicy and fruit fillers. For this option, a goose in the oven with apples and prunes (or dates) you need:
- 1 young goose 5-5.5 kg;
- 1 cup chopped raw potatoes;
- 1 cup diced bread;
- 1 onion, chopped;
- 1 orange, cut into quarters with a peel;
- 1 large apple, sliced;
- 1 stalk of celery, finely chopped.
For the sauce:
- 1/3 cup cane sugar;
- 1/3 cup melted unsalted butter
- 1/3 cup dates or prunes;
- half a glass of apple cider.
How to prepare a carcass?
When you pick up the goose carcass, you will immediately feel the touch of its fat layer. Your goal is to remove as much excess fat as you can. Note that goose fat is good to use when cooking, but the meat soaked in it is not very tasty. Start with white "loose" fat. You will find it near the hole in the cavity. You can literally pick out his pieces. It is also recommended to remove excess oily skin, including a “greasy flap” (on the side of the neck). Put all the removed fat in a pan and bring to a boil, pouring a glass of water. Cook slowly to melt it. Strain through a sieve and cool completely. The fat will separate from the liquid upon cooling. Remove it and store in a container.
This is your first batch of ready-made goose fat. The second part will stand out as a result of baking. Drain the fat from the mold. It will be less light and more fragrant than fat, just cut from the carcass. Both types are ideal for use in place of oil. For example, you can fry potatoes in it for a side dish.
Then remove the entrails (giblets) from the cavity of the bird, but do not discard them. Dry the goose from the inside with a kitchen towel. Rub the bird inside with fresh lemon juice and coarse salt. Make the filling: mix all the chopped ingredients (orange, onion, potatoes, bread, celery, apple). Place this mixture inside the carcass. Tie the goose's legs with kitchen thread to close the cavity. Rub the bird with coarse salt.
Finally, make the sauce: dissolve raw cane sugar in melted butter, add the finely chopped dates or prunes and pour in the cider.
Roasting process
You can also cook a goose in the oven with apples in foil or sleeve. Preheat the oven to 160 ° C. Place the bird side down on a rack in a roasting pan or deep dish. Cover with foil and bake for 1.5 hours. Then remove the goose from the oven and turn it over. Cover with foil again and bake for another hour and a half with the breast up. Drain all the fat.
Take out the bird and remove the foil. The goose now cooks for another 2 hours without foil. Cover it every 25-30 minutes with a layer of sauce to make a glaze. After about 5 hours of cooking, the goose meat will easily move away from the bones, and the juice will be transparent. Wrap the carcass in foil and leave for about one hour. If you are cooking a goose with apples in the oven in the sleeve, follow the same steps.