💎 👩‍👩‍👧 🙏🏻 Goose with apples: choice of ingredients and cooking features 🐥 🎢 💓

How to bake a goose with apples? What are the subtleties of cooking this dish? You will find answers to these and other questions in the article. Goose is most often baked by Christmas. The symbol of the bright holiday is this bird. But this does not mean that it is necessary to wait for Christmas in order to taste the goose with apples. If you wish, then you can begin the priesthood right now. You cannot call this fascinating, albeit a long process, a result of which a tasty and magnificent dish appears.

Subtleties of creation

When buying a goose, you need to consider the parameters of your oven. After all, the bird may not fit in it. Then you will not be able to make a conceived dish.

Remember that if a goose was raised in a private compound, then it will be well-fed and large.

Preliminary processing

Everyone likes baked goose with apples. How to process it before cooking? If the bird has already been plucked, remove only the fluff and the remaining feathers from it. To do this, grate the goose with flour, and then over the gas burner singe on all sides. If you have an electric stove installed in the kitchen, you can do this with a blowtorch.

Now in several waters, thoroughly wash the scorched goose, thoroughly blot it with a cloth.

If the entrails have not been previously removed, remove them. In no case do not crush the gallbladder, otherwise the meat will be spoiled forever. Bile, of course, can be washed off, but its quinous corrosive taste on meat will remain completely.

Now prepare the goose for baking. Bare the neck of the carcass, gathering the skin with an accordion, chop off it at the base. Next, sew the skin so that during baking the juice and fat do not leak out.

After chopped off the wings to the first fold. Now cut the legs to the knee joint. If the bird is overfed, it is necessary to remove layers of fat in the lower zone of the carcass, as well as inside it.

How to pickle?

The goose dishes are great. This is a large bird. If you do not know how to cook it, the meat may turn out to be baked and harsh. Therefore, it is recommended to marinate the goose carcass in advance, making the meat pliable. As a result, manufacturing time will be reduced significantly. Goose is marinated wet and dry.

In the dry method, goose carcasses are rubbed on the outside and inside with a mixture of pepper, salt and herbs. The prepared goose is wrapped in cellophane and sent to the refrigerator for a couple of days.

With the wet method, you first need to make a marinade. It can have any composition. Most often, water is used for this purpose, in which vinegar or white wine, bay leaf, garlic, rosemary, pepper, thyme, cumin are added.

Marinade is usually made from a mixture of honey, soy sauce, lean oil, herbs and garlic. The sauce softens the meat well, spices add spice to it, the honey makes the crust crispy and toasted.

The carcass should be dipped in the marinade and, as in the first case, left for a couple of days. Turn the goose several times over so that it is marinated on all sides.

Next, take the bird prepared in this way from the marinade and leave it at home temperature on the table for 30 minutes. During this time, the surface of the carcass will dry, which will allow you to get a fried golden crust during cooking.

By the way, many housewives on the skin of the carcass make parallel shallow incisions. They say that this straightforward trick allows excess fat to quickly melt and make skin thinner, and therefore, perfectly baked.

You can stuff a goose with potatoes, porridge, cabbage, but it is with apples that it turns out to be the most delicious.

Usually, sweet-sour apples are used. The fruits are ripe, but still firm. Then they will not soften during cooking and will not turn into mashed potatoes.

If the apples are not wormy and small, put them in the whole carcass. Large apples need to be cut into a couple of slices, removing the core.

The filling can be spicy or sweet, with sourness. It depends on which ingredients you mix the apples with. Very often they add black pepper, garlic, parsley, cranberries, cilantro seeds. The filling will have a richer taste if you add quince to the apples.

To prevent the filling from falling out during baking, pin the hole of the carcass with skewers, toothpicks or sutured with white harsh threads.

Bind the legs and wings by pressing them to the body with twine. Then the juice from the tips of the wings will not drip to the bottom of the oven, and the goose will become more compact.

How to bake?

Now find out how to bake a goose with apples. The carcass during the cooking process releases a lot of fat. So that it does not spill over the edge of the baking dish, it must be deep.

If the bird is oily, place it on a wire rack and cook on it. In this case, place a pan with water under the wire rack. During cooking, the water will boil away, creating more moisture in the oven. She will not let the meat dry, and the goose will be juicy. Also, water dripping onto a baking sheet will not allow fat to burn, and there will be no children in the kitchen.

Place the baking sheet with the bird in an oven heated to 220 ° C so that the carcass warms up as quickly as possible. After 20 minutes, lower the temperature to 180 ° C and continue to bake.

The goose’s cooking time depends on its weight. Mistresses found that about 50 minutes are spent for each kilogram of mass. That is, if the carcass weighs 2.5 kg, you will bake it for 2.5 hours. So that the top of the goose during this time is not charred, it is advised to cover it with foil.

If your oven heats up too much, bake the goose in foil. Then the bird will not dry out and overcook. But then half an hour before the completion of cooking, you need to open the foil so that the carcass has a delicious crust. They say that a goose baked in foil with apples is great!

Simple recipe

Goose baked in the oven with apples is an amazing dish. To create it you need to have:

one goose;
1 kg of apples;
100 g of sugar;
salt;
a couple of sprigs of parsley.

To create a goose baked with apples in the oven, follow these steps:

The goose carcass needs to be scorched, washed, and dried with a cloth.
Then rub on the inside and out with salt. Tie the wings and legs with a rope.
Peel half the apples, cut into thick slices. The inside of the goose fill them. Poke a hole with toothpicks or sew with thread.
Place the goose on the baking sheet, cover the breast with a piece of foil. Put in the oven. Bake for about three hours.
When the bird is browned, pour 150 ml of water (hot) on a baking sheet. Water the goose from time to time with the released fat mixed with water.
Remove the cooked bird from the oven.
Put the remaining apples on a clean baking sheet, sprinkle with sugar and bake at high temperature.
Put the goose on a dish, remove the threads. Put the baked apples around the carcass, sprinkle the dish with herbs.

With sour cream

Do you like goose dishes cooked? How to bake this bird with sour cream and apples? We take:

goose carcass;
150 g sour cream;
1.3 kg of apples;
3 g ground cilantro (coriander);
ground black pepper;
salt.

You need to cook this dish like this:

Pinch, gut and singe the goose. Rub it inside and out with a mixture of cilantro, salt and pepper. Put in the refrigerator for a couple of hours.
On all sides, grease the carcass with sour cream.
Peel the apples, cut into thick slices and place inside the carcass. Stitch with toothpicks or sew with a harsh thread.
Place the bird upside down on a baking sheet. Pour 150 ml of water into the preheated oven. After half an hour, reduce the temperature to 180 ° C so that the carcass does not burn from above. Sprinkle it periodically with water from a baking sheet. It takes about 3 hours to bake the bird.
Transfer the prepared carcass to the dish, remove the threads. Serve the whole goose with apples or cut into portions, laying them on a bird-shaped dish. Distribute the baked apples around the carcass. Sprinkle with chopped herbs.

With garlic

In order to bake a goose in the oven with garlic and apples, you will need these components:

goose carcass;
three cloves of garlic;
0.8 kg of apples;
salt;
a pinch of dried thyme;
black pepper;
0.3 tsp dried marjoram;
1 tbsp. l lemon juice;
1 tbsp. l lean oil.

So, follow these steps:

Goose needs to be scorched, washed and dried.
To prepare the marinade, mix pepper, salt, oil, and half the herbs in a bowl. Leave to infuse for 20 minutes.
With this mixture, rub the goose from the inside and from all sides.
Wash the apples, cut them into slices and remove the core. Combine them with the remaining herbs and chopped garlic. Fill the inside of the bird with the filling. Now sew the hole, tie the wings and legs of the bird with a harsh thread.
Lay criss-cross on a baking sheet a couple of long sheets of foil. Place a goose on them. Pack carefully. If necessary, add more foil.
Place the baking tray with the bird in the oven, heated to 200 ° C. Goose must be baked for about 3 hours. Next, expand the foil, continue to bake the goose until a delicious crust appears on it. This will take about 30 minutes.
Transfer the goose to the dish and remove the threads. Remove apples from the abdomen, lay them around the bird nicely.

Mistresses note

What else do you need to know about preparing a goose for baking? The wings and stumps of poultry legs during long cooking can be charred, so wrap them in foil in advance.

Goose can also be baked in the sleeve. As in foil, it will be cooked in its own juice, so its meat will be tender and soft. The only thing is that the fat that has leaked from the bird remains in the sleeve.

The soy sauce you use to create the marinade can be replaced with mustard. It will not only significantly soften the meat, but also improve its taste.

Goose in a sleeve with oranges and apples

Consider a goose recipe, in a sleeve with baked apples and oranges. Take:

goose weighing 4-5 kg;
a couple of oranges;
4 sweet-sour apples;
salt;
mustard;
honey;
red hot pepper (ground).

Cook this dish as follows:

Pre-process the bird carcass, wash and dry. Mix red pepper with salt and rub the goose inside and out with this mixture.
Wash the apples and cut them into slices. Cut oranges as well (in peel).
Stuff the bird with fruit, pack it in a baking sleeve, which you must then tie and make a couple of punctures in it so that the steam comes out.
Place a goose on a baking sheet and place in the oven, preheated to 200 ° C. Bake the bird for four hours.
After one hour of cooking, reduce heat and bake the bird at a lower temperature.
Remove the goose from the sleeve for half an hour until ready, grate it with a mixture of mustard and honey, continue to bake until crispy golden crust.

With apples and prunes

Now we’ll cook a goose with apples and prunes. So you need to have:

gutted and nibbled goose weighing 2.5-3 kg;
300 ml of water or chicken stock;
a pinch of marjoram (optional);
salt;
ground pepper;
vegetable oil (for greasing the goose).

For the filling, buy:

five apples (preferably antonovka);
150 g of prunes.

Follow these steps:

Wash the goose, dry and cut off excess fat.
Cut off the tips of the wings, tuck the skin around the neck and fasten with toothpicks.
Rub the carcass outside and inside with salt, marjoram and pepper.
Cover the bird with cellophane and put in the refrigerator for 12 hours (you can at night).
Now prepare the filling. Wash the apples, remove the core and cut into large slices.
Wash the prunes and dry. Leave the berries whole or cut in half.
Mix apples with prunes. Fill the goose’s abdomen with filling, no need to tamp.
Sew the abdomen with thread or chop with toothpicks.
Spread goose with lean butter.
Using a thick thread, tie the legs and wings together so that the bird has a compact shape.
Put the cut ends of the wings on a baking sheet, and on top of them place the goose with its back down.
Pound the skin on the breast and legs with a toothpick so that excess fat is absorbed during baking.
Pour hot water or broth into a baking sheet, cover the goose with foil and send for half an hour to the oven, preheated in advance to 200 ° C.
Then reduce the temperature to 180 ° C and bake the bird for 2.5-3.5 hours until cooked.
Remove the finished goose from the oven, drain the fat from the pan and leave for 20 minutes.
Arrange the filling on a large dish, lay the chopped bird on top and serve.

With buckwheat and apples

Goose stuffed with buckwheat and mushrooms

And how to bake a goose with buckwheat and apples? To create this dish you will need:

goose gutted;
250 g of buckwheat;
two apples;
one onion;
4 tsp salts;
2 tsp seasoning for goose;
1 tsp dried thyme and basil;
ground black pepper (to taste).