How long does it take to cook goose with apples in the oven? Goose baked in the oven

How long does it take to cook goose with apples in the oven? Goose baked in the oven - the best recipes

Hello readers of my blog! I also remember from childhood that my parents cooked goose for the New Year or Christmas holidays. It turned out very flavorful with a crispy crust. But unfortunately, not everyone can cook it. Not many people marinate and cook it properly. And then they start crying that it is greasy, hard or dry. But it’s not for nothing that this dish is considered a culinary masterpiece. And if you had a bad experience, then maybe you should think about it and first learn how to do it correctly and try to cook it again.

In one of the previous articles it was already described. So, if you want, you can watch it. Now I wanted to consider this topic further and show a few more ways. I think any housewife who loves to cook will choose some interesting recipe for herself.

In order for the dish to turn out soft and moderately fatty, you need to know the following:

Remove all internal giblets. Remove any remaining feathers from a gutted goose. This can be done using tweezers. The wings need to be cut off, leaving the thick parts. Thin ones will burn when baked, and we don’t want that at all. Cut off the neck and areas where there is a lot of fat. Be sure to use a toothpick or knife to puncture the skin without touching the meat. This is necessary so that excess fat flows out during baking.

When all these procedures have been completed, it is necessary to bathe the carcass in boiling water. First, dip the goose in boiling water with its neck down for 1 minute, then turn it over and wait until the water boils, dip it again for the same time.

It is better to do this procedure in cotton gloves with rubber gloves on them. Then there will be a greater chance that you will not burn your hands and they will remain intact.

Next, dry the goose thoroughly inside and out, and then rub it with a mixture made from salt, black pepper and aromatic herbs. Hang the carcass in a cold place for 1-2 days. With this salting, the meat will become soft, tender, and the skin will dry out and when baked it will turn golden and crispy.

Remember the golden rule: for 1 kg of gutted goose, you need to take 1 tablespoon of salt.

This delicious Christmas dish is worthy of a place on your holiday table. I am sure it will not leave the guests unattended and everyone will be happy. The meat turns out tender, and the taste will be remembered for a long time.

This method was passed down to me from my parents. Now every year we follow the tradition and prepare this dish.

Ingredients:

Goose – 1 pc.;
Salt – 1 tbsp. l. per 1 kg. carcasses;
Marjoram or herbes de Provence - 1 tbsp. l.;
Black pepper – 1 tbsp. l.;
Red pepper – 1 tsp;
Apples – 5-6 pcs.;
Olive oil – 4 tbsp. l.;
Garlic – 2 heads.

1. Follow all the procedures that were written above. Rub the carcass with pepper and leave to salt.

2. Prepare the marinade. Peel the garlic and squeeze it through a press into a separate bowl.

A few cloves of garlic can be put inside. It will add a pleasant aroma to our dish.

3. Add salt, red pepper, Provençal herbs and olive oil to a cup with the squeezed mixture. Mix everything.

4. Next, prepare the filling. Peel the apples and cut them into 4 parts. Cut out the core and remove the skin. Add the garlic that we set aside. We take the top part of the marinade and send it there. This is done to infuse the inside of the goose with flavor. Mix all the filling. This will no longer make our apples turn black.

By the way, if you wish, you can sprinkle lemon juice on them, it is also very good for darkening.

5. As soon as the goose is salted, rub it with marinade. Moreover, most of it is inside the bird. And with the rest we smear the carcass from the top.

6. Cut the stomach and heart into pieces. In this case, the first ones need to be cleaned.

7. Stuff all the crushed ingredients along with the apples inside the goose. We sew it up and tie the legs to the body with twine so that they do not tear the foil and move apart.

8. Wrap the bird in foil and marinate for 5 hours.

9. After the time has passed, place our dish in a preheated oven (250°) and bake for 3 minutes. Then we lower the temperature to 200° and bake at it for the remaining time.

Remember, the remaining time for keeping the goose in the oven depends on how much it weighs. For 1 kg. The mass is taken for approximately 50 minutes.

10. As soon as the cooking time has come to an end, remove the foil and any fat that has leaked out. First coat the top of the bird and bake for another 30 minutes. This way we will make the crust crispy.

In general, during the last minutes of baking, you need to brush it every 10 minutes.

There you go, bon appetit!

Cook the goose in pieces so that it is soft and juicy

All my friends ask me how to cook it in pieces. Finally we have waited for this amazing method. This meat turns out delicious, and since it is baked with apples, it is also very tender. If the bird is very large and you cannot handle it, then this recipe is perfect.

We will need:

Goose pieces (I have legs) – 2 pcs.;
Apples – 2 pcs.;
Salt (coarse), black pepper - to taste;
Onion – 1 pc.;
Garlic – 1 head;
Orange – 1 pc.;
Lemon – 0.5 pcs.;
Seasoning 5 spices – 2-3 tsp.

1. First prepare the spice mixture. To do this, grate the orange zest into a separate bowl (do not touch the white peel, it is bitter).

The presence of citrus helps break down fat, as well as add flavor and aroma to our dish.

2. Add salt, black pepper and seasoning to the zest and grind together. This can be done using a mortar. You can make the seasoning yourself. It includes regular spices that are sold in supermarkets. These are cloves, star anise, fennel seeds, cassia (Chinese cinnamon), Sichuan pepper. I didn’t bother and just bought a ready-made one.

3. Take pieces, I will have legs, you can take any and use a knife to make cuts in the peel in the fattest parts. Just be careful not to remove the meat. This will help render the fat much faster and saturate the dish with spices.

4. Rub the goose with our prepared mixture and put it in a cool place for a day.

5. We begin to make the base for our goose. Place chopped apples, onions, garlic, half a lemon and an orange in the pan where you will bake.

6. Place pieces of meat on top of the pillow.

7. Preheat the oven to 220° and set our dish for 25-30 minutes. Next, take out and drain the excess fat. We set it again at 170° for another 40-50 minutes.

If desired, you can also bake the potatoes in the oven. First, salt it, pepper it and coat it with goose fat.

Cover the dishes and let rest for 15 minutes. During this time, the juices will be distributed in the meat and it will be juicy and soft. If you don’t cover it and cut it, the juice will immediately flow out and the pulp will be hard.

That's all, let's move on to the next recipe.

Goose in the sleeve, baked with apples and prunes

The baking sleeve was invented by a very smart person. After all, everything cooked remains in its own juice and aroma. The main thing is that the baking tray does not need to be washed at all after cooking; it remains clean.

The interesting thing about this method is that prunes add flavor, as if the dish was cooked over a fire. Apples absorb goose fat and become very tasty.

Ingredients:

Goose – 1 pc.;
Salt – 1 tbsp. l. for 1 kg of goose;
Pepper – 1 tbsp. l.;
Apples – 5-6 pcs.;
Prunes – 150 gr.;
A mixture of fragrant herbs - at your request.

1. Defrost the goose and place in boiling water for 1 minute. Then add salt, pepper, and a mixture of herbs. Rub everything into it thoroughly and leave it in a cool place to salt for 2 days.

2. Cut the apples into pieces and remove the core. Wash the prunes.

3. Place the goose in a baking sleeve and the filling in it. We sew the bird up and tie the sleeve.

4. Bake in the oven for 2 hours at 200°.

20 minutes before the end of cooking, cut the sleeve, grease our dish and continue cooking. Fat accumulated in the bag can be removed.

5. That’s it, cut everything into pieces and serve.

Bon appetit!

Video recipe for cooking wild goose in the oven

I found a video on the Internet in which the author cooks a wild goose. It details how to prepare the bird. Namely, he soaks it in mineral water. Honestly, I have never resorted to this method, but I know that carbonated water makes meat softer. This reduces the cooking time significantly. And the filling is very tasty and sweet, and in combination with the meat you get a simply incredible and magical taste.

Well, how do you like the recipe? I personally decided to try it out soon. Maybe I’ll invite guests over the weekend and treat them to this dish. The only problem is that I am not a hunter and somewhere I will need to take a wild bird. You need to think about this in your spare time. And I say goodbye to you, see you soon!

Goose baked with apples is not a frequent guest on our table. But if it has already appeared, it occupies a special place and you really want the festive goose to be tasty, soft, with a golden brown, crispy crust, with a fragrant apple taste. Apples are the best choice for stuffing. To make the dish look appetizing, create a family festive atmosphere, and at the same time be tasty, you need to know some of the subtleties of cooking.

Preparing goose for roasting

Ingredients:

goose 1 piece
salt 1 tbsp. spoon
pepper 1 teaspoon
garlic 4 cloves
apple juice 1 glass
Bay leaf
apples 6-7 pieces

1. We usually freeze the goose in the refrigerator and wait for the holiday to cook it. If the time to cook a delicious bird has come, then proceed as follows: defrost the goose in advance, 2 days before cooking. It is better to defrost the carcass in natural conditions; there is no need to immerse it in water. Usually a goose weighs 3-4 kilograms, if you take it out of the refrigerator in the evening, then by morning it will defrost. Carefully inspect the carcass and remove all feather stumps. The procedure is tedious, but you cannot skip it, otherwise the appearance of the dish will be ruined.

2. Another important point is to remove fluff from the carcass. This can be done over a burner or over a tablet of dry alcohol. Carefully burn the skin of the entire carcass to ensure that all the fluff is removed.

3. Place the carcass on a work surface and cut off the legs, wings, neck, so you can cook the first thing with them. Cut off pieces of fat, there is usually a lot of it in the abdomen. Wash the goose in water at room temperature.

Dry the carcass with a paper towel.

Don't forget to remove the tail. This way the bird carcass is prepared for marinating.

Marinating the goose

For the marinade, take salt, pepper, a couple of cloves of garlic and apple juice, about one glass. Grind the peppercorns before use, this will make them more aromatic. Chop the garlic and grind with salt into a paste. Rub the goose with salt, pepper, and garlic, and apply the marinade inside the belly. Place bay leaf inside.

The dish in which the poultry is marinated should be large. It is convenient to take a bowl of the appropriate size. Place the goose in it and pour in the juice. Dip the carcass on all sides in the juice. Cover with a lid and leave the goose to marinate for a day in the refrigerator or on the balcony; it is clear that it should be cold. From time to time, the carcass should be turned over.

How to bake a goose with apples in the oven

A day later, you can stuff the goose with apples and bake it; to do this, bring it to the kitchen in advance. Let it sit at room temperature for a couple of hours. Take small apples, sour and dense, hard with thin peel. If the apple is large, then cut it into halves. Remove the core of the apples.

Stuff the goose tightly with apples. Secure the belly with toothpicks or sew it up with thread. This time I was in a hurry and did not fasten the belly.

The goose carcass remains wrapped in foil. Since the bird is quite large, the sheet of foil should be large. If this does not happen, then you need to fold two sheets of foil and wrap the goose in it. Wrap the legs in separate pieces of foil.

Another option is to wrap the baking sheet with foil. Place the carcass in foil in the oven preheated to 200 degrees. Bake for approximately 3-3.5 hours. Do not leave the goose in the oven unattended. It is imperative to monitor the temperature in the oven so that the goose does not burn. After three hours, take out the baking sheet with the goose and check the readiness of the meat. It’s easy to check - pierce the meat with a knife, if the juice is bloody and cloudy, the meat is not ready, if the juice is clear, then you can remove the foil and keep it in the oven a little longer to form a crust.

The moment of formation of the crust is very important and you need to monitor the baking process so that the skin does not burn. As soon as the goose is browned, remove from the oven. Serve the goose with apples whole or cut into pieces.

The nutritional value:

Calories:
Fats:
Carbohydrates:

Goose baked in the oven, rosy, with a crispy crust! ? Goose is not the easiest bird to cook. But there are several secrets with which you can prepare this delicious dish for Christmas, or any other holiday. Cooking goose with apples The process is not fast, but following all the recommendations you will get amazing results!

Recipe for goose with apples

Goose – 5 kg
Apples – 1 kg
Garlic - 1 head
Salt – 1 teaspoon per 1 kg of poultry
- taste

How to cook goose with apples

Before cooking, the goose must be gutted, washed and trimmed off excess fat. Cut the wings to the outer phalanges - they will burn (or wrap them in foil when baking). Pour warm water into an enamel bucket or any large container and add salt at the rate of 1 tablespoon of salt per 1 liter of water. Soak the goose in salted water for 3 hours - the meat will soften, become soft and well salted. Then rub the goose with salt (1 teaspoon of salt per 1 kg of bird) and garlic. Leave the grated goose in the refrigerator overnight.

Before baking, remove the goose from the refrigerator. Peel the apples, cut them into slices, and remove the core.

Rub with a mixture of spices - it can be ground pepper, barberry or ground sumah, sage and others to your taste.

Stuff the goose with apples and bake in an oven preheated to 250°C for about 30 minutes. It is better to take a deep baking tray. After this, reduce the temperature to 180°C, pour the melted fat over the goose, and bake for another three hours.

To check if you're ready goose stuffed with apples you need to pierce the leg - if the juice that comes out is clear, then the goose is ready, if it’s pinkish or red, cook it some more.

A goose with apples has been a symbol of Christmas in Russia since the time of Peter I. The bird with porridge, fruits or vegetables as a filling is traditionally prepared by the whole family. There are many recipes for this simple dish. Modern housewives cook goose in the oven with apples, prunes, oranges, mushrooms, spices and other products, adding various marinades and sauces to obtain more juicy and tasty meat.

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Traditional Christmas goose with apples

Ingredients:

medium goose - 1 carcass;
prunes - 150 g;
small apples - 15 pcs.;
dried apricots - 50 g;
cranberries - 0.5 kg;
honey - 50 ml;
soy sauce - 50 ml;
caraway seeds, greens - to taste;
salt - to taste.

Preparation:

If a domestic goose was used for baking, the meat will be tender, soft and aromatic, but the carcass must be thoroughly rinsed with running water to eliminate the smell of offal.

Recipe with apples, white wine and cumin

Ingredients:

goose - 4 kg;
pears - 3 kg;
green apples - 4 kg;
sauerkraut - 200 g;
cranberries - 50 g;
dried apricots and other dried fruits - 200 g;
dry white wine - 200 ml;
rice - 200 g;
cognac - 50 ml;
water - 100 ml;
spices (cumin, rosemary, pepper, salt) - to taste.

Preparation:

1. Rinse the goose in water 2-3 times, rub it with spices, remove excess fat and place it on the bottom of a baking sheet. Also put a cabbage leaf on it, and a bird on top, so its delicate skin will not stick to the coating of the container.
2. Cut apples, dried fruits and pears into small pieces, add cranberries, mix, add water and cognac for flavor.
3. Place fruit inside the carcass, close the skin with toothpicks or sew it up with thread.
4. Place the bird in the oven at a temperature of +220 degrees for 10-15 minutes, then reduce the temperature to +200 and cook for 3 hours, periodically basting the meat with fat.
5. An hour before the end of time, add the remaining apples and pears to the goose, pour white wine over them and the meat.
6. After cooking, drain the fat and spices, add the rice and fruits that have been simmering with the poultry, and make a side dish in the oven or on the stove.
7. Decorate the goose with fruits and herbs, pour wine on top. Serve the dish with rice, cabbage or potatoes.

To cook roast goose, dry and semi-dry white wine is used to soften the texture of the meat. Fortified and sweet drinks are excluded during stewing, frying and other heat treatments. White wines are suitable not only for stewing, but also for seasoning sauces and marinades.

New Year's goose with tangerines

Ingredients:

goose (carcass) - 4 kg;
tangerine - 5 pcs.;
apples - 3 pcs.;
cinnamon - 0.25 tbsp. l.;
sweet paprika - 0.25 tsp;
honey - 2 tbsp. l.;
soy sauce - 3 tbsp. l.;
salt - 0.5 tbsp. l.

Preparation:

1. Prepare the marinade: squeeze the juice of 1 tangerine, add honey, soy sauce, salt, paprika for color and cinnamon for a light sweet aroma. Mix thoroughly and spread the mixture onto the poultry, leave it like this for 1-2 days on the top shelf in the refrigerator.
2. When the marinated goose is soaked in the spices from the sauce, remove and stuff it. Place 3 tangerines and apples, cut into pieces, inside; they will add citrus and sweet and sour notes to the meat.
3. Cover the wings and tips of the legs with foil, wrap the goose separately in foil, place on a wire rack, and place a baking sheet underneath to drain all the fat during the cooking process. Place the meat in the oven, set the temperature to +180 degrees, bake for 3 hours. 30 minutes before cooking, unwrap the foil to create a golden crispy crust.
4. Serve the dish with your favorite side dish; stewed cabbage is ideal for this.

Festive goose is prepared for New Year, Christmas, Easter and other holidays. As a side dish you can make porridge, vegetables, serve baked apples with cranberries or prunes.

Recipe with apples, oranges and garlic

Ingredients:

goose - 1 carcass;
orange - 2-3 pcs.;
apples - 4 pcs.;
soy sauce - 20 ml;
dry red wine - 20 ml;
sugar - 1.5 tbsp. l.;
garlic - 3 cloves;
salt - 1 tsp;
seasonings (paprika, turmeric, ginger, mixture of peppers) - to taste.

Preparation:

1. Wash the goose with cold running water, dry with paper towels inside and out.
2. Grind 2 cloves of garlic, add salt and grease the inside of the bird with the mixture.
3. In a separate container, combine soy sauce, wine, salt, sugar, seasonings, chopped garlic clove and the zest of 1 orange. Spread the mixture on the carcass and leave it in the refrigerator for several hours.
4. Cut the oranges into small pieces and place them inside the goose, sew up the hole or pin it with toothpicks.
5. Heat the oven to +230 degrees, place the bird on a baking sheet, cook for 15 minutes, then reduce the temperature to +200 degrees. Bake the dish for 3 hours. Check readiness with a toothpick: stick it in the joint of the paws; if clear liquid flows out, you can remove the bird; if there is blood, you need to fry it some more.
6. Serve the goose, garnished with oranges, with apples or your favorite side dish.

During cooking, you need to baste the bird every 15 minutes with the fat released from it to make the meat juicy and flavorful.

With apples, buckwheat and mushrooms

Ingredients:

goose - 4 kg;
buckwheat - 200 g;
broth - 300 ml;
champignons - 300 g;
bacon - 200 g;
prunes - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
sweet and sour apples - 4 pcs.;
juniper berries - 10 pcs.;
garlic - 1 clove;
pomegranate seeds - 50 g;
vegetable oil - 20 ml;
salt and pepper - to taste.

Preparation:

1. Prepare the ingredients: wash the goose, trim off all excess fat and the tips of the wings.
2. Grind juniper berries, salt, pepper and rub the carcass with the mixture.
3. Spread the inside of the bird with salt, pepper and chopped garlic. Place the goose in the refrigerator for 2-3 hours or a day.
4. Prepare the filling: select the buckwheat, wash and cook until half cooked. Peel and chop the onions, carrots, bacon, wash and chop the champignons.
5. Place bacon in a frying pan and fry until golden brown, periodically adding vegetable oil. Remove the product from the frying pan, put onions and carrots in oil, fry for 3-5 minutes, add champignons and simmer for a quarter of an hour. Mix with bacon and buckwheat, salt and pepper, and combine with chopped prunes.
6. Stuff the carcass with the prepared filling, sew up the belly with threads or connect with toothpicks. Prick the fatty parts with a toothpick to release excess fat during cooking. Place the goose in a roasting bag and place in a deep baking pan. Preheat the oven to +200 degrees and bake the bird for 3 hours.
7. Pour the fat from the sleeve onto a baking sheet, place the apples there and cook for 25-30 minutes. Place the goose on a platter and garnish with apples and pomegranate seeds.

The mixture of apples and fat has an unusual taste, so it is better to bake the fruit in a container separate from the fat.

A simple recipe for goose in the oven with whole apples

Ingredients:

goose - 1 carcass;
garlic - 1 head;
lemon - 1 pc.;
apples - 5 pcs.;
honey - 30 ml;
salt - to taste;
seasonings - pepper, bay leaf, oregano, sage.

Preparation:

1. Gut the goose, rinse it thoroughly with cold water, rub it with seasonings and salt, sprinkle with lemon juice and place in the refrigerator overnight.
2. The next day, pierce the skin with a knife, stuff it with pieces of garlic and the remaining lemon.
3. Cut the apples into slices, mix with honey and stuff the goose with them. Sew up the hole or secure it with toothpicks.
4. Grease a baking sheet with oil and place the goose on it. Place in the oven for 2 hours, set the temperature to +220 degrees. After cooking, leave the meat in the oven for 30 minutes.

To keep the goose juicy, the carcass must be basted with the leaking fat every 20 minutes.

Option with apples, potatoes and sour cream

Ingredients:

goose - 2.5 kg;
potatoes - 1.5 kg;
apples - 700 g;
onions - 3 pcs.;
sour cream - 200 ml;
tomato paste - 20 g;
dried ground garlic - 1 tsp;
seasonings (dill, parsley, paprika, black and red pepper, bay leaf) - to taste;
salt - to taste.

Preparation:

1. Butcher the goose, wash it thoroughly and trim off all excess fat. Cut off the neck, divide the carcass into parts, remove the drumsticks and wings.
2. Place pieces of meat in a container and fill with water. Cut 1 onion into 4 pieces and add to the bird along with bay leaf, salt and pepper. Cover with a lid and leave in the refrigerator for a day.
3. Remove the marinated meat, dry with towels, rub the pieces with tomato paste and seasonings, and leave in the refrigerator for 4 hours.
4. Separately marinate the potatoes, sprinkle some of the spices on them, stir, and top with onions, apples and pieces of meat cut into half rings.
5. Pour sour cream and 500 ml of water, cover the mold with a lid and place in an oven preheated to +180 degrees, bake for 2 hours. Half an hour before cooking, remove the lid and cook until golden brown.

The longer the meat is marinated in the refrigerator, the more tender and flavorful it will be. It is important to cook the dish under the lid for the first 1.5 hours and only then open it. During this period, all the juices secreted by the meat and apples will exchange flavor with the potatoes, making them soft.

Recipe from Yulia Vysotskaya

Ingredients:

goose carcass (4-5 kg) - 1 pc.;
potatoes - 2 kg;
aromatic apples - 6 pcs.;
bulbs - 3 pcs.;
lemon - 1/2 pcs.;
sweet port, Madeira or sherry - 250 ml;
olive oil - 3-4 tbsp. l.;
redcurrant jam or jam - 2 tbsp. l.;
sugar - 1 tbsp. l.;
mustard powder - 1 tsp;
mustard with grains - 1 tsp;
pink pepper - 10 grains;
coarse sea salt - 1/4 tsp.

Preparation:

1. Prepare the carcass: wash it, trim off excess fat, prick it over the entire surface with toothpicks.
2. Wrap the wings and legs in foil in advance, place the goose on a baking sheet and bake at a temperature of +220 degrees for 20 minutes, then reduce the temperature to +180 and continue stewing for another 2 hours.
3. Peel and cook the potatoes until half cooked, place them on a baking sheet next to the carcass and pour in the reserved fat, cover with foil and bake until the end of the time.
4. Peel the apples and cut into slices along with the lemon. Pour 50 ml of water into a small container, add apples, lemon, sugar and simmer for about a quarter of an hour. After cooking, cool and blend with a blender to a puree consistency.
5. Heat olive oil in a frying pan and fry the onion, cut into half rings. Add port wine and redcurrant jam, mustard powder and pink peppercorns, pour 750 ml of water and simmer the dish for 15 minutes, then add mustard and apple puree.
6. Remove the goose from the oven and place the potatoes around it. Before serving, baste with fat from the pan. Serve with applesauce sauce.

The apple sauce is aromatic, with a slight introduction of salty-bitter taste. The meat with a side dish of potatoes is bright in taste and aroma, the dressing gives it piquancy and lightness.

Goose with apples: cooking basics

The bird is marinated, the filling is placed inside, and then the whole bird is baked along with the fruit, choosing the time and temperature. Many chefs recommend another cooking method: serve fruits and vegetables with the goose as a side dish, making them separately. The products placed inside are thrown away, as they have absorbed excess fat and given their juice to the meat, having performed their main function.

Step-by-step recipes from popular chefs suggest marinating the bird separately from the ingredients with which it will be stuffed. It is better to bake apples with oranges and prunes, potatoes with carrots and onions separately from the goose, serving them as a side dish.

In different countries, poultry is prepared with additional products:

In Germany - with red cabbage, roast gravy and dumplings.
In Sweden - with Brussels sprouts and apple mousse.
In Denmark - with prunes, pickled onions and cranberries.
In Ireland - with boiled potatoes and salted bacon.

Suitable cookware

Sticking of goose meat to the baking sheet can be easily eliminated by the correct choice of dishes for baking in the oven. The quality depends on the material from which it is made:

Ceramic - Durable earthenware for use in microwave, electric and gas ovens. A layer of glaze applied to the surface has non-stick properties, and therefore meat and other products cooked in ceramic dishes turn out juicy and soft. It is important to remember that if the temperature changes, it may burst; because of this, you cannot place the vessel with the product in an already preheated oven.
Aluminum is a lightweight and durable material, suitable for baking in the oven or microwave. The dishes can be placed in an already heated oven without fear of damage to the mold. Products do not stick to the surface due to the applied layer of non-stick coating.
Glass is an environmentally friendly material that does not absorb odors and fats. Withstands high temperatures when raised slowly. The advantages include non-stick properties and the ability to observe the cooking process.

There is no best baking sheet for a goose; you can use those containers that have not lost their non-stick properties, which will allow you to easily remove the carcass and serve it on the table.

Preparing poultry for roasting in the oven

The main problem with baked goose is tough meat and an inexpressive white skin that does not even remotely resemble a golden crust. When stuffing, the filling turns out dry with a pronounced poultry aroma, which indicates an incorrect preparation technique. It’s possible to cook a goose in the oven with a crispy crust and a delicate “apple” aroma of meat.

Choosing a carcass is an important stage; you need to purchase a bird weighing at least 3-5 kg, preferably fresh. If you only eat frozen meat, then the thawing process should take place without using a microwave or boiling water, otherwise the meat will turn out dry and tasteless. After this, the bird’s wing tips or entire wings must be trimmed.

Crispy crust and marinade

A crispy, golden crust does not always appear after baking in the oven, and if the process takes place in a sleeve, the goose turns out more boiled. The interaction of meat with boiling water is mandatory. The process is necessary so that the leather tightens and does not succumb to cracks when exposed to the high temperature of the oven. After pouring boiling water over the goose, wipe it with paper towels until completely dry.

The main secret of a crispy crust and soft, aromatic meat is pre-marination. There are 2 ways to prepare a tasty marinade:

Dry marinating involves mixing salt, pepper, dry herbs or other seasonings and then rubbing the carcass on both sides.
Wet marinating is characterized by preparing a solution for immersion inside the bird. The same seasonings are used for it as for the dry type, with the addition of vinegar, soy and mustard sauces, water, and broth. After this, the goose is left in a cold place for a day, or better yet, for 2-3 days.

The bird must be baked in an oven preheated to +240 degrees; after 10-15 minutes the temperature drops to +180 degrees and remains at this level until the end of cooking. In this case, it is important to place the carcass on a baking sheet where the goose fat will drain. You can also periodically pour it over the meat for greater juiciness and flavor.

Every person tries to adhere to the traditions that they inherited from their grandparents. Culinary masterpieces occupy an important place in this matter, especially goose baked in the oven, which was prepared on major holidays. It is interesting that this particular bird was the favorite prey of ancient hunters. And when the goose was tamed, it became an indispensable dish on the holiday table. Despite the heavy bones and thick layers of fat, the dish has a unique taste. There are many different options for how to prepare a goose baked in the oven for the holiday table. Let's look at some of them that have the widest application.

Traditional way of preparing poultry

Some people think that it is very difficult to bake a whole goose in the oven, because in ancient times it was cooked in a special oven. However, enterprising chefs have refuted this misconception. Following useful tips and good tradition, an excellent goose baked in the oven can appear on the holiday table. For the dish you will need:

carcass of a large goose;
garlic;
pepper;
Bay leaf;
dried sage;
salt.

At the very beginning, thoroughly wash the meat. You can do this under running water or in a bowl, changing the liquid several times.
Then salt is mixed with seasonings to generously rub the carcass inside and out.

To ensure that the meat is well saturated with spices, it is left for at least 4 hours. For best effect throughout the night. As a result, the goose will have a crispy crust.

Each clove of garlic is cut in half, and the lemon is cut into rings. Then cuts are made throughout the carcass, where pieces of garlic and lemon are placed. A bay leaf, a sprig of sage and the rest of a lemon are placed in the belly. To prevent the carcass from losing its shape, a glass bottle is placed inside, after which the abdomen is sutured. This classic recipe with a photo of a goose baked in the oven is used even by young cooks to surprise their parents.

The baking container is generously greased. Place the bird on it, back up, and place it in a cold oven. Then set the temperature to at least 220 degrees and bake for a maximum of 3 hours. When the carcass is cooked, it is left in the oven for about 15 minutes. The goose is served with mashed potatoes and pickled cucumbers in the winter, and in warm weather with fresh herbs and salad.

Meat and apples - an inseparable pair of all times

Cooking a goose with apples baked in the oven for an anniversary or a friendly meeting is a truly noble deed. After all, what could be better than delicious food and pleasant communication? For a traditional dish, the following set of components is taken:

large goose;
(preferably sweet and sour);
dried marjoram;
vegetable fat;
black pepper powder;
salt.

This recipe for goose with apples baked in the oven requires the following steps:

First of all, wash the poultry meat under the tap. Then wipe with a napkin or clean kitchen towel.
The dried carcass is generously rubbed first with salt, and then with pepper and marjoram. To soak it, leave it for 10 or 12 hours. It is placed in the refrigerator or other cold place.
60 minutes before the start of baking, the bird is brought into a warm place so that it warms up a little.
At this time, the apples are cooked. First, they are washed thoroughly, after which they are cut into large pieces. Sprinkle with marjoram and place in the belly of the goose. Several slices are placed near the neck.
The abdominal incision is fastened with metal knitting needles or simply sutured. Next, rub the entire goose with vegetable fat and place it in a baking container.
Small jacket potatoes are laid out around the bird. After this, the goose is sent to the oven for a full 4 hours.
At this time, every half hour, the meat is poured with fat, and the potatoes are turned over so that they do not burn. When the goose can be easily pierced with a knife, turn off the oven. After 30 minutes the dish is served to the table.

The goose should be placed in an oven preheated to 200 degrees. After 25 minutes, reduce the heat to approximately 160 degrees, leaving this mode until the very end.

Juicy bird with apples in its sleeve

Some housewives like to treat their friends to goose with apples baked in a sleeve. Each of them has its own cooking secrets, but we will consider the traditional version.
For the meal you need to prepare the following ingredients:

large poultry carcass;
juicy apples with a sour taste;
rosemary (several branches);
garlic;
pepper;
nutmeg;
paprika;
coriander;
basil;
salt.

The goose baked in the sleeve is prepared in stages, trying to follow the wise instructions.

First of all, wash it thoroughly under the tap. Remove remaining entrails and meat films. If feathers are found on the carcass, it is doused with a burner. The pads are pulled out using tweezers. After this, the goose is wiped with napkins to proceed to the next stage.

The entire set of spices is combined with the required amount of salt. Then rub the mixture into the bird's carcass using hand massage movements, outside and inside the abdomen.

The apples are washed thoroughly and left to dry. Large specimens are cut into pieces, small ones are used whole. Then they stuff the bird's belly and then sew it up with thread. Place a sprig of rosemary on top.

The meat is carefully placed in the baking sleeve and placed in the casserole dish. After this, preheat the oven to 180 degrees and send the bird there for 2 hours.
The finished dish has an excellent sweetish taste, complemented by apple aroma.

After baking the bird, a lot of fat mixed with apple juice remains in the sleeve. It can be used to cook potatoes.

Golden goose baked in silver paper

Cooks began cooking meat using “silver paper” a long time ago. Goose baked in foil has an excellent aroma and unusual taste. To achieve this goal, simple ingredients are required:

goose carcass;
apples;
garlic (small head);
lemon;
pepper (ground);
marjoram;
vegetable oil;
salt.

To make a goose in foil baked in the oven soft and juicy, you should perform the following operations:

The carcass is thoroughly washed inside and out. All visible fat, remnants of lungs, liver and veins are removed. The bird is then dried using napkins.
Washed apples are peeled and cored with a knife. Chop into small slices and then sprinkle with lemon juice.
In a separate container, mix spices, oil and garlic, passed through a press. Then this slurry is rubbed on all sides of the goose, including the inside of the belly, where the apples are placed.
Use culinary thread or twine to sew up the opening of the carcass. Rub the surface with garlic mixture.
The meat is tightly wrapped in a large sheet of foil in several layers and placed in a cold place for 6 hours.
When the goose is well soaked, start baking. Preheat the oven to a maximum temperature of approximately 200 degrees. They put the bird there and 2 hours later it is eaten at the festive table.