Cooking goose with apples in the oven. Goose dishes in the oven

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 potatoes will languish in fat, which will give them a 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. Check 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 a crispy crust on the goose, 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 rub 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!

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 in 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 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

Sear 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 remaining 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 plate, 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 additional 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 to be “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, Provencal) 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 lubricate 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.

Traditionally, goose with apples is cooked in the oven for the New Year - this holiday is more respected in our country than Christmas. But the “bird” also ends up on the Christmas table. However, don’t be upset if you forgot to serve it on these holidays. After all, there are also family ones - birthdays, housewarmings, wedding anniversaries. And no one has the right to forbid you to please your family with this dish. And so that you have plenty to choose from, we offer you a wide variety of recipes for cooking goose with apples. Let this significant date for you be marked by a delicious celebratory dish.

How can you insure yourself?

All recipes advise buying young birds. However, city dwellers are not very good at determining the age of a goose. Focusing only on weight is not very reliable: maybe your specimen did not eat too many calories. Therefore, if you are not sure of the final result, you can take preventive measures, that is, pickle your prey. Here are some of the most successful options:

Simple, but not for everyone: coat the carcass with mayonnaise, wrap it in a bag and let it sit overnight.
Guarantees a very beautiful crust and softness of the bird. Mix two tablespoons of mustard, one of honey and three of soy sauce. Further actions are the same.
A very softening marinade: sour cream (three spoons), mustard (two), mayonnaise (also two) and garlic - as much as you like.
Exquisite marinade. The scalded lemon is cut into thin slices, the carcass, grated with salt and pepper, is covered with them on all sides (and don’t forget to place it inside) and poured with dry white wine. Not the cheapest way, since the goose is a large bird, and a whole bottle of wine will go. But the taste will be simply indescribable.

Whichever of the proposed marinades you choose, you can be sure: the goose with apples in the oven will turn out extremely soft and juicy.

Just with apples

First, let's figure out how to prepare a “regular” goose with apples - the recipe can be considered basic and subsequently supplemented at your discretion. First of all, it is advisable to buy fresh poultry. Chilled will also work, but frozen is best avoided. After gutting (if necessary), washing and drying, the carcass is rubbed with salt and spices, of which marjoram and black pepper are especially good. It is advisable to leave the goose in the refrigerator overnight so that it is salted and imbued with aromas.

For the “goose with apples in the oven” dish, the fruits are sour; the best choice would be Antonovka. The apples are washed, peeled, the core is removed, and the fruit is divided into quarters. Most of them are placed inside the carcass, the incision is then sutured or pinned, and the legs are tightly tied. To prevent them from dripping, the tips of the paws can be wrapped in foil or greased with vegetable oil. Place a shallow container of water on the bottom of the preheated oven, and place a baking sheet above.

The goose with apples will spend the first quarter of an hour in the oven at a temperature of 250 degrees, then it decreases to 220, and the last 45 minutes - even to 180. The total time the bird spends in the oven depends on its size: a large carcass will need three hours. Periodically, the goose must be watered with the juice that flows out, and half an hour before the time of removal, it is surrounded by the remaining apples.

Goose with apples and tangerines

Having mastered the basic techniques, you can supplement the composition and get a completely new taste. Baked goose with apples mixed with tangerines turns out to be very interesting. For a not too large carcass (about three kilos) of both types of fruit you will need three pieces. The taste sensations will become even more interesting if you rub the bird with a mixture of salt, different types of pepper and crushed garlic. To make the composition “take” better, add a couple of tablespoons of vegetable oil to it. The goose is rubbed inside and over the skin, large slices of apples and tangerine slices are placed inside (oranges are also suitable), the bird is wrapped in foil and rests in it for two hours. If the carcass is heavy - then all six. In foil, the goose with apples bakes faster in the oven - about two hours, but then you still need to give it half an hour to acquire a “tan” after unrolling the foil. At this time, you will need to water it with its own juice.

Goose from Yulia Vysotskaya

I must say, a rather unusual recipe. Baked goose with apples is a seemingly traditional dish, but it is prepared in a non-standard way. The goose, washed, dried and repeatedly pricked on the skin with a fork, is rubbed with salt crushed in a coffee grinder and placed in a hot oven. After 20 minutes, excess fat is drained from it, the carcass is turned over and put back for another hour, at a temperature reduced from 220 to 180 degrees. Two kilos of uncut potatoes are laid out with the bird - and back into the oven for another third of an hour. Then the tubers are poured with goose fat, the carcass is covered with foil - and again in the oven for the same time.

During this time, the sauce is made: six peeled chopped apples and half a lemon slices are stewed with a spoon of sugar and two of water. After half an hour, puree the contents of the bowl using a blender. Three onion rings are fried in olive oil. A quarter liter of sherry, two spoons of red currant jam, three quarters of a liter of hot water are poured into it and a teaspoon of mustard powder is poured in. After a quarter of an hour, add a teaspoon of grain mustard and red pepper. The sauce is poured into goose juice, simmered in the oven for about 10 minutes, after which it is served with the bird, and apple-lemon puree serves as a garnish.

Goose with apples and buckwheat

Often this bird is baked in such a way that it turns out to be a dish with a side dish. One of the most popular ways is to cook goose with apples and buckwheat porridge - it absorbs excess fat and ends up very crumbly. The carcass itself, as in previous cases, is rubbed with spices and salt and aged for some time. And the filling is done like this: a large onion is coarsely chopped and fried until golden. A glass with a heap of buckwheat is poured into it; stirring all the time, fry the grains with onions for about five minutes. Buckwheat prepared in this way, mixed with slices of two apples, is pushed into the belly, it is tightly secured, and the goose is placed in the oven, where a bowl of water is already placed below. Periodically, it is again watered with juice.

Goose with rice and apples

“Asian grains” are also ideal for eliminating excess fat. The bird is baked in the usual way, and the filling is again prepared in an unusual way. For this, in a dry frying pan, simmer a heaping tablespoon of sugar until light brown, add vegetable oil - two tablespoons - and add two chopped apples. A glass of rice is boiled in a saucepan, apple-sugar frying is laid out in it and a teaspoon of paprika is poured in. The filling is compacted into the bird, the cut is secured, the stuffed goose with apples is coated with mayonnaise on top and placed in the oven. How the crust is formed - the carcass is covered with foil and left in the oven for an hour.

Goose with potatoes and apples

First, four potatoes, cut fairly large, are boiled. When they have cooled, mix with large slices of two apples, a finely chopped onion and three chopped cloves of garlic. The result will be a very harmonious “accompaniment” to a dish called “goose with apples.” The recipe advises flavoring the filling with sage (approximately 10 leaves), thyme (10 sprigs), two tablespoons of honey and pepper - as much as you like. The carcass, rubbed with sea salt, is tightly stuffed with this mixture, pierced in a couple of places to allow excess juice to drain, and baked in the oven for about three hours (if the goose is large, about four kilos).

Goose with apples and dried fruits

Of course, we don’t mean dried apples and pears. Baked goose with apples turns out to be very aromatic, juicy and low-fat if you add dried apricots and prunes to the fruit. The bird is prepared as in most recipes: rubbed with a mixture of seasonings and salt and left for a couple of hours to soak. During this time, prunes and dried apricots are soaked in cold water (not a full glass). If there are seeds in the plums, they are removed. Dried fruits are cut coarsely - in half, if the berries are not too large. Three green sour apples are coarsely crumbled and mixed with dried fruits; “minced meat” is put into the carcass and fixed in it. The feet are tied again and the goose is baked. Don't forget to water it with juice! After two and a half hours, the carcass is covered with slices of three more apples. An additional flavor note will be added by quartered sweet peppers placed along with them. And after another thirty minutes, the wonderful dish can be brought to the table.

Goose with apples in his sleeve

In the oven - this is traditional. However, cooking has made many confident steps forward since ancient times and has been enriched with additional devices and improvements that should not be ignored. For example, a goose with apples in its sleeve often turns out much more tender than one cooked in the oven. Its preparation is also somewhat different from the classical one: in several places of the carcass, already rubbed with salt and pepper, cuts are made into which carrot sticks, onion slices and garlic cloves are inserted. Then the bird is doused with lemon juice (again, both inside and outside), the container with it is covered and placed in a cool place for four hours. About five apples are placed in slices into the belly, sprinkled with laurel leaves for flavor, and the finished goose is hidden in the sleeve. In an hour and a half it is ready! All that remains is to open the sleeve and keep the bird in the oven for about 15 minutes until it gets a crust.

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 cooking on this day, share your opinions 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 it a unique taste, so don’t forget to try it and don’t forget about napkins, you will obviously 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 aromatic 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!