How to bake a goose in the oven. How to cook a goose so that the meat is soft

The Christmas goose is a classic. Moreover, not everyone succeeds in this very classic. Some of your friends no doubt boasted that their goose turned out great last Christmas,

but more often you still hear disappointed responses.

And the goose, they say, is a little fatty, and the cat cried out for the meat in it, and it turned out as tough as a sole, no matter how hard they tried to wet it, spread it, bake it... But it’s not for nothing that cooking a Christmas goose is considered the highest culinary aerobatics! And even if in your practice there was bad experience roasting a goose, maybe it’s worth studying all the recommendations and trying to cook the main Christmas dish again?

To begin with some tips from culinary specialist Alexander Ilyin:

-In order for the goose to be soft, juicy, moderately fatty and aromatic, a whole preparation ritual should be carried out before the actual cooking, so you should buy a goose carcass long before cooking.

-Carefully inspect the gutted goose for any remaining feathers and remove any unplucked feathers using tweezers. Then trim the wings, leaving only the thick parts, as the thin bones will burn during baking. Cut off the neck, remove the giblets and trim off any visible fat with a sharp knife. Then use a thin knife to make longitudinal punctures under the skin, being careful not to touch the meat. Pierce the breast, legs and where the legs join the body. This must be done so that the excess fat is melted and flows out unhindered.

The next stage is bathing the goose in boiling water. Bring a large pot of boiling water to the boil. Protect your hands (wear thread gloves and rubber gloves on top) and carefully lower the goose with its neck down. Hold this for a minute, take out the carcass, turn it over, drain the water that has accumulated inside the goose, and wait until the water boils again. Then lower its tail into the pan, also for a minute. After this procedure, thoroughly dry the goose both outside and inside.

Calculate the amount of salt: For 1 kg of weight, take 1 teaspoon of coarse non-iodized salt. Mix it with ground black pepper to taste, add aromatic herbs. Rub the mixture inside and outside the goose and put it in a cool place for 2-3 days. It will be even better if you don’t put the Christmas goose down, but hang it up. Such complexity is necessary to dry the skin so that it becomes crispy and golden when baked. In addition, the meat with such dry salting becomes dry, and when baked it becomes soft and tender.

After preparatory stage The “preparatory” stage begins. A goose can be baked in its natural, so to speak, form, but in the best possible way its taste and aroma are revealed when stuffed. A classic of the genre – Antonov apples. You can simply cut them into large slices and place them inside the goose carcass. Or you can stuff the apples themselves with something, prunes, for example.

Boiled until half cooked is perfect for stuffing goose. buckwheat porridge with or without mushrooms, or vegetarian pilaf– rice with carrots and onions, also cooked until half cooked. The filling is made from white bread, liver and onions, cut into small pieces, very tender. Whatever you decide to put inside your goose, remember that the filling should be about 2/3 of the volume, or even less. Moreover, the filling should not be compacted; try to place it so that it remains loose. After all, the filling increases in volume when baked and also absorbs the rendered fat.

The stuffed goose now needs to be sewn up with coarse thread or secured with wooden toothpicks. Sewing, of course, is preferable; the cut will definitely not come apart. Sew “over the edge” to make it easier to remove the threads later. And lastly, tie the goose’s legs with thin twine or a harsh thread crosswise so that they do not splay out, or put them in “pockets” - cut the skin at the legs and tuck them inside.

Methods for roasting goose as many recipes as there are recipes for its filling

Some advise putting the baking sheet with the prepared bird in a cold oven and gradually increasing the heat level, while others, on the contrary, recommend putting the goose in a hot oven and then gradually lowering the temperature. Some bake in foil or in a sleeve, revealing them only in the last minutes of cooking, while others prefer to pour the rendered juice over the goose every 10 minutes. Here everyone decides for themselves which method to choose.

For example, Alexander Ilyin recommends first preheating the oven to maximum, placing a rack on a baking sheet with high sides and pouring about a centimeter of water into the baking sheet. Place the goose breast side down on the rack, place in the oven and leave for 15 minutes. Then reduce the temperature to 150-160°C, carefully turn the goose on its back and bake for about 1.5-2 hours, depending on the size. Periodically baste the goose with liquid from the pan. The readiness of the goose is determined by piercing the thick part of the leg with a knitting needle: if the juice that flows out is clear, then the goose is ready. In case of over-browning, prepare a sheet of foil and cover the goose with this sheet if it starts to burn.

The recipes below do not include the first and second stages of preparing a goose carcass, and many do without them. But for a guaranteed result, it’s still better not to skip these steps.

Goose with apples in orange sauce

Ingredients:
1 medium goose,
5-7 oranges,
2 tbsp. honey,
200 g applesauce (can be used baby food),
salt, ground black pepper - to taste,
apples for filling.

Preparation:
Prepare the goose. Prepare the sauce: mix orange juice with applesauce, salt and ground black pepper. Rub the resulting sauce over the outside and inside of the goose (even add more sauce inside). Then stuff with apples, sew up and bake on a baking sheet or in a duck pot. You can add a little water to the baking sheet. While baking, baste the goose with rendered fat.

Goose with pears

Ingredients:
1 goose,
2-3 pears,
3 tbsp. honey,
3 tbsp. mustard,
3-5 cloves of garlic,
salt, ground black pepper - to taste.

Preparation:
Rub the inside and outside of the goose carcass with a mixture of salt, pepper and ground garlic. Cut the pears into 4 parts, remove the core, place inside the goose. Sew up the cut and wrap the goose in 2 layers of foil, trying to leave some free space between the carcass and the foil. Place in the oven preheated to 160°C for 1.5 hours. After this time, check the readiness (pierce it in a thick place with a knitting needle), and if the juice is clear, remove the goose, unfold the foil and brush with a mixture of honey and mustard. Cover with foil and place back in the oven for half an hour. Then remove the foil and leave to brown.

Goose with stuffing (pre-soaked)

Ingredients:
1 goose,
filling (apples, buckwheat or rice porridge),
3 tbsp. mustard,
3 tbsp. honey,
3 tbsp. sour cream,
salt, ground black pepper, herbs- to taste.

Preparation:
Pour water into a bucket or other suitable container (such that the whole goose fits), acidify it with citric acid and place the goose in the water. To prevent the goose carcass from floating, press it down with something heavy. Leave in a cool place for a day. After this, wipe the goose dry and generously and thoroughly grease it outside and inside with a mixture of honey, mustard and sour cream (some add mayonnaise). Leave for a couple of hours to absorb. For the filling, take sour apples, cut them into quarters, removing the core. If you want to stuff a goose with porridge, then boil it until half cooked. Place the filling inside the goose, not too tightly. Sew and tie the legs. Place in the oven, preheated to 180-200°C, in a deep baking pan. Bake for 1.5-2 hours depending on the size of the goose.

Goose without stuffing

Ingredients:
1 goose,
1 head of garlic,
salt, ground black pepper, bay leaf, table vinegar- to taste.

Preparation:
Dry the prepared goose and rub it with salt inside and out. Using a thin, sharp knife, make punctures in all thick places and stuff the goose with cloves of garlic mixed with pepper. Place a few cloves of garlic inside the goose, a bay leaf there and insert into the carcass glass bottle. Sprinkle the carcass thoroughly with table vinegar and leave to soak for half an hour. Transfer the goose to a deep baking sheet and place in a cold oven. Turn the heat to medium and bake until done. The goose can also be baked in a roasting pan or roasting pan. Serve boiled rice, fried potatoes or sauerkraut.

Goose with chestnuts

Ingredients:
1 goose,
750 g chestnuts,
200 g minced pork,
1 tsp salt.

Preparation:
Fry the chestnuts in a dry frying pan, peel and mix with the minced meat. Stuff the prepared goose, sew it up and place in an oven preheated to 150°C. An hour after baking starts, increase the temperature and cook until done. The chestnuts for the filling can be pre-boiled in cold water within 15-20 minutes.

Goose with sauerkraut, apples and ham

Ingredients:
1 goose (1.5-2 kg),
2 stacks sauerkraut,
10 pcs. small apples,
100 g ham,
5-6 truffles (or large champignons),
black pepper, salt, cumin - to taste.

Preparation:
Trim excess fat from the carcass, rub the outside and inside with a mixture of salt and cumin. Saute the cabbage in oil with cumin and black pepper. Combine cabbage, diced ham and truffles cut into eighths. Place in the oven preheated to 180°C and bake until done.

Goose stuffed with buckwheat, baked in dough

Ingredients:
1 goose,
1-2 stacks. buckwheat,
100 g dried apricots,
100 gizum,
salt, pepper, garlic, honey - to taste,
flour and water - for the dough.

Preparation:
Rub the goose carcass inside and out with a mixture of salt, ground pepper, honey and crushed garlic. Hang it in a cool place for several hours (preferably overnight). Boil until half cooked buckwheat, cool and mix with dried apricots and raisins. Knead a stiff dough from flour and water without salt and put it in the cold for an hour. Then roll out the dough into a layer large enough to fit the goose. Stuff the goose with buckwheat porridge, laying it loosely, and sew up the incision. Tie your legs with twine. Place the goose on the dough, back down, cover with dough, pinching it slightly. Place in an oven preheated to 250°C for 3 hours. The goose is ready when the fat stops rendering out of it.

Goose with blackberries and prunes

Ingredients:
1 goose,
2-3 carrots,
2-3 onions,
200 g prunes,
1 stack blackberries (can be frozen),
vegetable oil, salt, pepper - to taste.

Preparation:
Season the goose inside and out with salt and pepper. Finely chop the onion and carrots and fry in vegetable oil. Add chopped prunes and blackberries, stir and cool. Stuff the goose and sew up the belly. Place on a baking sheet, generously sprinkled with salt, and bake for 2-3 hours in the oven at medium heat.

Goose baked in a sleeve

Ingredients:
1 goose,
300 g liver (chicken or veal),
1 onion,
100 ml dry white wine,
100 g cashew nuts,
300 g rice,
8-10 apples,
100 g cranberries,
8-10 tsp cane sugar,
2 tsp cinnamon,
1 tsp aromatic herbs,
olive oil, salt, pepper - to taste.

Preparation:
Brush the prepared goose with olive oil, rub with salt and pepper and place in a cool place overnight. Boil the rice until half cooked. Cut the onion and liver into small cubes. In a frying pan with oil, fry the onion until transparent, add liver and wine, simmer for 2-3 minutes. Mix rice, liver, nuts, spices and stuff the goose. Sew up the cut on the belly, tie the legs, place the bird in a baking sleeve and place in a hot oven for 2.5 hours. After this, cut the sleeve and continue baking the goose, periodically pouring it with the released juice. Meanwhile, cut off the “caps” from the apples and remove the core. Place 1 tsp in the middle of the apples. sugar, a little cinnamon and a few cranberries. Pour over the fat that has been rendered from the goose, cover with “lids” and place in the oven in a mold. Bake the goose and apples for another 40 minutes, constantly basting them with fat. Serve with apples and herbs.

Goose with tomatoes

Ingredients:
1 goose,
12 tomatoes
17-20 cloves of garlic,
2 stacks tomato juice,
3 tbsp. flour,
100 g ghee,
ground black pepper, salt - to taste.

Preparation:
Chop 5 cloves of garlic, mix with salt and pepper and rub the mixture over the goose. Make slits in the skin and insert chopped garlic cloves into them. Place some tomatoes inside the goose and sew it up. Place the remaining tomatoes around the goose on the baking sheet. Bake until done, basting with rendered fat. For the sauce, fry the flour in melted butter until creamy, stir tomato juice, add chopped garlic, salt, black pepper and heat through. Serve by cutting the goose into portions and pouring the sauce over it. Garnish with tomatoes.

Goose with apples

Christmas goose with apples

Centuries and centuries follow each other, and Christmas remains one of the most beloved and long-awaited holidays in the whole world, and the main dish of the festive table is considered to be Christmas goose with apples. Have you ever wondered why, for example, not a pig or a lamb, but a goose and certainly with apples?

There is a legend about how goose with apples became the main dish of the Christmas meal. A long time ago, in 1588, Queen Elizabeth I, who ruled England at the time, was served goose for dinner. This dish appeared on the queen’s table often, it did not represent anything unusual, but the news that came precisely at the moment the queen was eating the goose (she was informed about the complete defeat of the ships of the King of Spain) made this dish special: to celebrate, the queen considered it a kind of omen and declared Christmas

As you know, everything good is adopted very quickly, and soon the tradition of cooking goose in apples for Christmas quickly spread to other European countries. We do not change this glorious tradition, and today the Christmas goose with apples still decorates the tables of Russians, creating a feeling of holiday and home comfort.

If you want the meat to be especially soft, keep the goose in the refrigerator for 1-2 days (if two days is too much for you, let it sit in the refrigerator for at least 6-8 hours) or marinate it. Before this procedure, prick the goose skin with a fork or skewer over the entire area. You should not marinate the goose in vinegar, as this will make the meat tough.

Try other marinade recipes instead. For example, coat a goose carcass with adjika, mayonnaise, garlic passed through a press, and rub with salt and pepper. Or how do you like these, for example, marinades: mayonnaise, mustard, honey, salt, pepper, seasonings to taste; tomato paste, sour cream, olive oil, chopped garlic, turmeric, paprika, lemon. Marinate the goose for 2-3 hours, no less. Even better - coat it with the prepared marinade, wrap it tightly with cling film and leave it in the refrigerator overnight.

Every experienced housewife has her own secrets for preparing Christmas goose with apples. For example, apples of the Antonovka variety are best suited for cooking: they are green, firm, and tolerate exposure well. high temperatures and do not lose theirs during cooking appearance. They have that very sourness that will make your dish extraordinary. If you use a different variety, do not add apples to decorate the dish immediately, but 10-15 minutes before the goose is fully cooked. To stuff a goose weighing 3-4 kg, you will need approximately 1-1.5 kg of apples. If the apples are small, place them whole inside. Over the hours spent in the oven, the fruit will turn into an airy, very tender, slightly sour puree.

Goose with apples is easy to prepare, and even novice housewives cannot spoil this dish. And in the oven, and in the slow cooker, and in the baking sleeve, the meat turns out equally tasty and soft. So, really, there’s no need to worry about this; the main thing in this matter is to acquire a suitable goose.

It is better if the bird is domestic, bought from a good housewife at the market; if not, then you can buy a fresh goose carcass in the store. Inspect the carcass carefully. If the meat returns to its previous shape when pressed, it means it has not been frozen. When choosing a bird, pay attention to the legs: on a young goose they are yellow with down, on an old goose they are red and without down. Ideal option- a goose no older than 7 months, weighing 3-4 kg, well-fed, with a fleshy breast, with dense, dry skin of a pinkish color. Take it, don’t hesitate, this is what you need.

It is better to buy frozen goose in advance, two or three days before the celebration. The purchased goose must first be washed thoroughly, the remaining feathers must be pulled out or singed here and there, the wings must be cut off with kitchen scissors (they will still burn when baked in the oven) and the fat, which is usually concentrated on the belly and neck, be sure to remove the tail with the scent glands and remove the giblets , if any. Then thoroughly rinse the goose again, inside and out, and dry the bird with paper kitchen towels.

So we come to the recipes, read, choose, take out your cinquefoil on the eve of the bright holiday and begin the magical mystery of cooking Christmas goose with apples.

Christmas goose "Granny"

Ingredients:
1 goose,
1.5 kg Antonov apples,
2 tbsp. vegetable or butter,
sour cream,
cilantro seeds, crushed into powder,
salt, pepper - to taste.

Preparation:
Season the bird inside and out with salt, pepper and cilantro seeds. Spread the top evenly with sour cream, place the peeled and sliced ​​apples inside, sew them up with thread and bake in the oven at 180ºC until fully cooked, pouring a little water into the pan. Remove the finished goose from the oven, remove the threads and, placing it on a dish, serve.

Christmas goose with apples and raisins

Ingredients:
goose 3.5-4 kg,
15 apples
4 tbsp. raisins,
1 tbsp. Sahara,
parsley,
salt.

Preparation:
Rub the prepared goose outside and inside with salt. Peel 7 apples, cut into quarters, remove cores. Wash the raisins and soak them in hot water so that it swells. Then dry it and mix with apples and sugar. Stuff the goose with the resulting mass and sew it up with thread. Place the carcass on a baking sheet with its back down, add a little water (½ cup) and place in a very hot oven. When the goose is browned, turn it upside down and, after browning it on the other side, reduce the heat. Baste the bird with fat from the baking sheet every 10 minutes. The goose will be ready in about 3 hours. You can check this with a toothpick. If it pierces the meat without effort, then the goose is ready. 5 minutes before the end of cooking, cover the goose with the remaining apples, pour fat over them and bake until they are soft. Remove the threads from the finished goose, place it on a large dish, surround it with apples and decorate with herbs.

Goose with apples, onions and almonds “Winter fun”

Ingredients:
1 goose,
2 apples,
5 onions,
2 carrots,
2 tbsp. raisins,
3 tbsp. peeled almonds,
1 tbsp. marjoram,
salt, pepper - to taste.

Preparation:
Separate the neck and tips of the wings from the goose, rub it with pepper and salt inside and out. Cut the apples into 4 parts, remove the seeds and cut into slices. Cut two onions into small cubes, mix with apples, raisins, almonds, marjoram, salt and pepper, carefully place the filling inside the carcass and sew it up with thread. Place the goose breast side down on a rimmed baking sheet and bake in the oven at 250ºC for 30 minutes, then turn over and reduce the temperature to 190ºC. Add the remaining onion slices and carrots, cut into slices, to the goose, pour in 250 ml of water and fry for another 2 hours, pouring over the released juice. Remove the finished goose from the oven, cover it with onions and carrots and serve with the juice from the roast, strained through a sieve, slightly boiled and seasoned with spices.

Goose with apples, olives and cumin “Merry Christmas!”

Ingredients:
1 medium goose,
11-12 large Antono apples,
8-10 olives,
1 tbsp. flour,
1 tsp crushed cumin,
1 bunch of parsley,
sour cream,
salt, pepper
For the sauce:
1 tbsp. flour,
½ cup meat broth.

Preparation:
Rub the prepared goose inside and out with cumin and salt, stuff it with 4-5 chopped apples without seeds and sew up the hole with thread. Coat the carcass with sour cream, place it on a greased baking sheet with the back facing down and bake in the oven at 200ºC until golden brown. Then reduce the heat to low and bake until done, basting with any pan juices. If there is not enough juice, add 3-5 tbsp to the baking sheet. meat broth. When the goose is almost ready, place the remaining apples without seeds on a baking sheet and bake for another 10-15 minutes. Remove the finished goose from the oven, remove the threads and apples, place it on a dish belly down and pour over the sauce prepared as follows: pour the juice released from the goose into the flour, add ½ cup. broth, bring to a boil and strain. Around the finished goose, laid out on a festive dish, place the apples with which the goose was stuffed, lightly crush them with a spoon and beautifully arrange large baked apples on them. Insert olives into their cutouts and decorate with herbs.

Goose with apples, baked in a sleeve

Ingredients:
goose weighing 2.5-3 kg,
4 apples,
100 g prunes,
½ cup ground walnuts,
1 lemon,

salt, ground black pepper, spices - to taste.

Preparation:
Rinse the goose thoroughly, dry it and rub it inside and out with a mixture of salt, pepper and other spices. Cut the lemon into slices and place inside the goose. Wrap the bird in cling film and refrigerate overnight. Peel the apples from core and seeds and cut into quarters. Add prunes cut into halves and ground walnuts. Stuff the goose with this mixture, brush the top with vegetable oil, place in a baking sleeve and place on a baking sheet with the back facing down. Bake the Christmas goose with apples in an oven preheated to 180ºC for 2-2.5 hours.

Goose with apples in a basket made from dough “A Gift for Christmas”

Ingredients:
goose,
apples, dried apricots,
salt, pepper, poultry seasonings.
For the basket:
2 stacks flour,
2 eggs
2 stacks milk,
1 packet of instant yeast,
salt, sugar.

Preparation:
Rub the goose with salt, garlic, poultry seasoning, fill it with peeled apple slices, dried apricots and bake in the oven until half cooked, pouring over the juice. For the dough, mix 2 cups of flour, 2 eggs, salt, sugar to taste, add yeast diluted in ½ cup of warm milk and knead the dough, adding the rest of the milk if necessary. Divide the finished dough into ropes and lay out the base of the basket. Carefully place the goose on it. Insert a wire from a champagne lid into the base in the form of a basket handle and braid it with a rope of dough. Bring the dish in the oven until the dough is ready.

Goose with apples and sauerkraut

Ingredients:
goose weighing 4 kg,
6 apples,
6 pears,
2 stacks sauerkraut,
1 tbsp. dried cranberries,
1 stack dried apricots or other dried fruits,
1 stack white wine,
3 tbsp. spices (pepper, cumin, rosemary),
green.

Preparation:
Rub the prepared goose with trimmed wings with a mixture of spices. If possible, remove the fat and place it in the bottom of the casserole dish. To avoid burning, place a cabbage leaf on the bottom of the goose pan, place the bird on it and start preparing the filling. To do this, cut dried cranberries, half of the apples and pears, and cut the dried apricots into pieces. Stuff the goose with the fruit mixture and sew it up with thread. Place in an oven preheated to 200ºC and cover with a lid. Bake the goose for 3 hours, basting occasionally with juice. After 2 hours, add sauerkraut, and after another 30 minutes, add whole pears and apples. Lightly pour white wine over the goose and leave to simmer in the oven a little longer. Place the finished goose on a large plate, garnish with fruits and herbs.

Christmas goose with apples, oranges and garlic

Ingredients:
goose (4 kg),
1 kg apples,
1 kg oranges,
2 heads of garlic,
150 g honey,
green,
1 sprig of thyme,

Preparation:
Mix salt and pepper and rub the prepared goose carcass with this mixture inside and out. Cut oranges and apples into slices, remove the core from the apples. Chop the greens. Stuff the goose with fruits and herbs. Add the garlic passed through a press to the honey, coat the goose with this mixture and sew it up with thread, also secure the legs of the bird with thread, pierce the carcass with a fork in several places, place in a baking dish, cover loosely with foil and cook in a well-heated oven for 1 hour. Then remove the foil, pour the juice over the goose and continue, basting from time to time with the released juice, and bake until done.

Goose with apples in the “Moskovsky” multicooker

Ingredients:
1 goose carcass according to bowl size,
4 small apples,
1 orange,
2 carrots,
3 cloves of garlic,
400 g champignons,
200 g pitted prunes,
100 g liquid honey,
100 g sour cream,
3 tbsp. vegetable oil,
2 tbsp. apple cider vinegar,
juice of 2 lemons,
1 pinch of sugar
salt, ground black pepper - to taste.

Preparation:
Pour the mixture over the prepared carcass lemon juice with vinegar and place it in the cold for 4 hours. Season grated carrots, chopped champignons and pre-soaked and chopped prunes with salt and sugar and cook in half the vegetable oil in the “Frying” mode for 10 minutes. Stuff the goose with this filling and sew it up with thread. Salt and pepper the carcass, rub with garlic, brush with a mixture of honey and sour cream, place in a bowl greased with the remaining oil along with the apples, pour in 150 ml of water and set the “Frying” mode for 40 minutes. Halfway through the process, turn the bird over and cook in the “Stew” mode for 2 hours, adding water. When the goose is ready, remove the threads and serve with apples and orange slices.

Let the Christmas goose prepared by you according to these recipes become your traditional family dish and give your home magical spirit Christmas!

Bake a whole goose at 200 degrees from hours to.

How to bake a goose

1. Gut the goose.
2. Remove the remaining feathers with tweezers and cut off the wings.
3. Salt the goose at the rate of: a teaspoon of salt per kilogram of goose.
4. To taste, rub the goose with spices: pepper, oregano, sage, herbs, etc.
5. Hang the goose in the refrigerator - or put it on a bottle. Marinate in the refrigerator for 2 days.
5. Stuff the goose (optional).
6. Sew up the goose and tie its legs.
7. Preheat the oven to 200 degrees.
8. Pour water into a baking sheet and place a wire rack on the baking sheet.
9. Place the goose breast side down on the grill.
10. Bake for 15 minutes at 200 degrees.
11. Turn the goose over.
15. Grease with honey/mustard.
13. Bake the goose for an hour and a half at a temperature of 160 degrees.
14. Serve the goose dressed, placing the skin and meat on a platter.

Fkusnofacts

Goose dishes are considered festive. As a rule, to festive table Whole baked goose is served.

When baking a goose, you need to pour a little liquid into the pan with the bird so that the meat does not dry out at first (as the goose cooks, the fat and juice will render out).

When roasting a goose, it is important to remove the front phalanges of the wings and the neck, since they cook the fastest and by the time fully cooked the birds are burning.

What is a goose stuffed with?
The goose is stuffed with apples (3-4 pieces), prunes (1 cup), sauerkraut (1 cup), rabbit liver, chicken liver, potatoes, onions (1.5 cups), rice, boiled mushrooms, buckwheat.

Goose math
The weight of a goose is approximately 3-4 kilograms. Meat in a goose - approximately 1 kilogram.

Side dishes for goose
Potatoes, rice, champignons, buckwheat, green peas, stewed cabbage.

Cost of a goose
The cost of a goose in Moscow stores is from 450 rubles per kilogram (as of December 2017).

How to bake goose with apples

Products for roasting goose
Goose – 1 bird
Apples (preferably the hard and sour variety; Antonovka is ideal) – 1 kilogram
Potatoes - 1.5–2 kilograms
Onion – 1 kilogram
Salt, pepper, favorite spices - to taste

How to cook goose with apples
1. Wash the goose, remove any remaining feathers, if any.
2. Wash the apples, cut into slices, remove hard membranes and seeds.
3. Peel the onions and cut into four pieces.
4. Stuff the goose with apple and onion slices and sew up the belly with strong thread.
5. Rub the outside of the goose with red pepper, salt, or tomato paste.
6. Peel the potatoes and cut into slices. Or chop white cabbage. 7. Place the goose in a preheated oven at 220 degrees in a frying pan or in a roasting pan. Good for baking goose, cooking other meat dishes, suitable for a wide range of cast iron frying pan with a thick bottom.
8. To prevent the goose from burning, you can cover it with foil for 1.5 hours, and then remove the foil and add potatoes and cabbage. Be sure to open the oven and pour the fat flowing out of the goose every 5-10 minutes.
9. Cooking time 1.5 – 2 hours. When the goose is ready, the color of the juice flowing from the goose will be transparent and golden in color. That is, keep an eye on the cloudiness of the juice - when it disappears, your goose is ready.
10. Serve the baked goose hot - preferably whole and on a large platter, after removing the string. You can sprinkle with chopped herbs and cranberries.
The most important thing when cooking goose is good mood and be sure to water and water with the fat flowing from the goose.

Everyone remembers how Panikovsky hunted for a goose. It’s safe to say that he knew exactly how to cook a goose deliciously. Baked goose in the oven, baked goose with apples, oven-baked goose with potatoes, stewed goose with potatoes, goose in a sleeve, goose with buckwheat in the oven, oven-baked goose in foil, sliced ​​goose dishes, fried goose - there are goose recipes for every taste.

Perhaps the two most common ways of preparing goose are oven-roasted goose and sleeve-baked goose. It's time for you to learn how to cook a goose in the oven. The recipe for cooking goose in the oven will require diligence and attentiveness on your part. Cooking a goose in the oven is a simple matter, but if you want to get a tasty result from your activity, you should think in advance about how it will be cooked goose in the oven. The good thing about the oven-baked goose recipe is that the goose has a golden brown crust and the meat is tender. You will need a roasting sleeve, goose, spices and stuffing for the goose. It can be just apples, as in the recipe for goose with apples in the sleeve or goose in the oven with apples, buckwheat porridge, rice. Wash the goose, rub it with salt and spices, wine and put it in the refrigerator. If you are planning stuffed goose in the oven, then you need to prepare the filling. We load the finished filling into the goose, sew it up and place it in the sleeve. First we set the temperature to about 250, then lower it to 180. Do not forget to pour fat over the goose, or remove it if you do not want to get fatty meat. And if you're cooking a goose in a sleeve, don't forget to poke a few holes in the sleeve. There are also other little secrets on how to cook goose with apples deliciously. You can inject cream and sauce into the goose meat with a syringe before putting it in the oven. This way you are guaranteed to get a very juicy goose. Cooking recipes with photos will reveal all the secrets of cooking delicious goose.

Wild goose is prepared in a similar way, the recipes for its preparation are similar, but you should keep in mind that it can be tougher, so it will have to be cooked a little longer. The filling can be traditional for goose: wild goose is prepared with apples, there is also a recipe with potatoes and porridge. And hunters probably know how to cook a wild goose so that it does not smell like mud. To do this, the fat of the wild goose is cut off.

With the advent of a new kitchen appliances Everyone became interested in the question of how to cook a goose in a slow cooker. For example, how to cook goose with potatoes in a slow cooker, goose with apples, and cabbage. 60 minutes in the Baking mode and your goose in the slow cooker will be ready. Goose recipes allow you to cook not only a whole goose. The question often arises of what to cook goose in pieces. It can be roast goose, goose gravy, stewed goose meat in pieces.

Baked goose is a festive dish that must live up to its status! How to cook poultry so that the meat is soft and its taste is bright and memorable? It all depends on the marinade in which the goose carcass is kept before cooking.

Ingredients

Garlic 4 cloves Ground ginger 1 tsp Mustard 3 tbsp. Dry white wine 200 milliliters Liquid honey 50 milliliters Orange 1 piece(s) Olive oil 2 tsp

• Number of servings: 1
• Cooking time: 20 minutes

Marinade for roasting goose

To prepare a marinade for goose before baking, you will need the following products:

• Garlic 3-4 cloves.
• Ground ginger 1 teaspoon.
• Mustard 3 tbsp. spoons.
• Dry white wine 200 ml.
• Liquid honey 50 ml.
• Orange 1 piece.
• Olive oil 2 teaspoons.
• Salt.

The peculiarity of this marinade for roasting goose is that it contains so many different ingredients that they may seem incompatible. But it is precisely this combination that gives a surprisingly rich and unusual taste that will easily conquer all your guests and household members.

Preparation:

Peel the garlic and crush it with a press, squeeze the juice out of the orange. Pour wine into a deep container, add garlic, orange juice and all other ingredients indicated in the list. Mix the resulting mixture well, then treat the goose carcass with it outside, inside, in the middle, including under the wings.

After this, wrap the goose carcass in foil and place it in the refrigerator. The soaking time for the goose in the marinade is 8-10 hours, so it is better to leave it overnight and begin the main cooking stage in the morning.

How to bake a goose in marinade

Before you start cooking, remove the goose from the refrigerator and keep it at room temperature for about 1 hour. It is better to stuff 2/3 of the goose in the marinade, for example, with apples or filled pancakes, rolled into a roll and cut into small pieces.

You can bake the goose in the same foil in which it was marinated. Pour a little water into a deep baking tray (height 1 cm), and then place the bird carcass there.

The temperature regime is as follows. First you need to preheat the oven to maximum level, the baking tray with the bird is placed in the middle. 15-20 minutes after this, the temperature drops to 160 degrees, and the goose is cooked in such conditions for 1.5 hours. After this, you need to remove the foil and bake the bird for about another hour.

Checking the readiness of the goose is very simple - just make a deep cut with a knife and evaluate the color of the liquid flowing out of it. If there are no blood impurities, then the bird is considered cooked.

The finished dish is best served whole and cut directly in front of guests. This special ritual lifts your spirits and creates a festive atmosphere! Bon appetit!

Roasting a goose is a troublesome task. Preparatory work you need to start 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 has paws yellow, and the old one is 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 sweet and sour apples large size, one onion, two medium lemons, 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

It's better to use for the first time 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 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. Total time 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 garlic using any in a 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 take out 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, we take it out and let it warm up until 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, we 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 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). Pasternak and sweet pepper We also cut 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, quince, 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, add spices to taste. Reheat and serve with meat.