What kind of apples do they put in a goose? Baked goose with apples

Goose is an infrequent guest on our tables. One of the reasons is that not everyone knows how to properly cook a goose in the oven. Indeed, if you don’t follow certain rules, you may end up with not a juicy, divinely tasty bird, but a dry and tough one that you won’t even want to try. In this article we will tell you the secrets of successfully cooking goose with apples. Fortunately, there are not many of them and they are not at all difficult to implement.

Method for cooking goose in the oven

The goose is a serious bird. And quite a big one. The average weight of a gutted carcass is 2.5 - 3 kilograms. There are also more substantial, four-kilogram specimens on sale. So sometimes the main difficulty in cooking goose is how to contrive to stuff it into the oven. No, you can, of course, cut the bird into pieces. But who cuts the goose? It is baked whole. And they are sure to be stuffed with sour Antonov apples. Connoisseurs will certainly add a handful of cranberries.

Connoisseurs will certainly add a handful of cranberries.

Ingredients:

green apples
handful of cranberries (if available)
pepper
honey (or any natural syrup)
mustard

We will also need:

toothpicks to secure the filling in the belly,
twine or thick thread for tying wings and legs,
deep baking pan or casserole dish,
foil for large birds.

Preparing poultry for roasting

Before cooking a goose in the oven, the bird must be pre-processed.

People have come up with a variety of ways to prevent baked goose from being tough. Someone beats the carcass with a hammer, like chops (the main thing here is to be clever so as not to damage the bones). Some people place a container of water on the bottom of the oven to create moist steam. The simplest and most reliable way to soften goose meat is to marinate the bird in spices and salt in advance - ideally two days before baking. We will follow him.

So, you first need to wash the goose thoroughly and then wipe it dry with paper napkins. Now we make a mixture of salt and pepper. It is best to take peppercorns and grind them immediately before use. Freshly ground pepper has a completely different flavor than cooked pepper. You can feel the freshness of herbs in it. This smell, unfortunately, disappears completely during storage.

Now thoroughly rub the bird with a mixture of salt and pepper inside and out, wrap it in cling film and put it in the refrigerator. Our bird will have to spend two days here.

Bake goose with apples in the oven

So, two days have passed and the day has come when we will cook our most delicious and beautiful goose.

Remove the bird from the refrigerator in advance. Let it sit at room temperature for at least a couple of hours.

Let's prepare the filling. Remove the core from the apples and chop them fairly large.

We stuff our goose tightly with apples, periodically adding a little cranberry. If you can’t find cranberries, you can simply mix apples with chopped herbs.

Now we secure the abdomen with toothpicks. If you don’t skimp on them, then you can do without traditional sewing with threads. To be sure, the toothpicks can be secured with twine, making a weave, as seen in the photo below.

Then we need to tie the goose so that the fat from the wings and legs does not flow down to the bottom of the oven. We press the wings, take twine or thick thread and tie the bird across. We tie the legs together with twine as close as possible.

There is another secret on how to cook goose in the oven, which will have a truly delicious taste. This is honey mustard sauce. It will additionally soften the bird and give the meat a completely unique aroma.

Prepare the sauce.

Mix 3 tablespoons of mustard with a tablespoon of honey or syrup. Coat the goose with this mixture on all sides. (I’ve come across a version of the sauce made from a mixture of mayonnaise and tomato paste. I haven’t prepared it myself, but the reviews from those who tried it were not bad.)

Utensils for roasting goose

Now it's time to send our bird to roasting. During the cooking process, a lot of fat leaks out of the goose - more than half a liter can be obtained from one bird. So the shallow pan may overflow, and then you will have to drain the fat midway through the process. Agree, it’s not very pleasant. Therefore, in order to cook a goose in the oven, you need a deep baking tray or a goose pan. Ideally, it is advisable to have a deep baking tray with a wire rack. It is also useful for roasting any other bird.

A little secret: if you don’t have a baking container with high sides, then cut off the visible fat from the goose - it is usually located closer to the belly.

Now the most important thing: how to bake a goose correctly.

The goose takes a long time to cook, but under no circumstances should we dry it out. Therefore, to cook a goose in the oven, you need to remember the main rule: the temperature in the oven should not be high! Set it no more than 180 degrees - you won't go wrong. Otherwise, there is a risk that the bird will simply burn before it has time to bake until done.

Depending on the size of the goose, cooking time ranges from 2 to 4 hours. On average, baking takes the same number of hours as the bird weighs. Our goose weighs 3 kg 300 g. So we are preparing to wait a little more than three hours.

If you want to ensure that the goose does not dry out, create moist steam in the oven - to do this, you just need to place a container of hot water on the bottom of the oven. But remember! In this case, you must open the door very carefully, otherwise you can get seriously burned by the steam. Plus, after you baste the bird with fat, you will need to add water to the container.

Please note that you should not leave the goose in the oven unattended. Firstly, while cooking the goose, you need to baste the rendered fat every half hour. Secondly, if the bird is cooked long enough, it may begin to char. In this case, it will need to be covered with foil.

However, all our efforts will be duly rewarded. Properly cooked goose is the food of the gods. It is not for nothing that in Europe it was traditionally prepared for one of the most important holidays - Christmas.

We serve the bird to the table.

The finished goose must be freed from toothpicks. Using a spoon, scoop out apples and cranberries from inside. Place the bird on a large platter and cover it with garnish in a circle.

Bon appetit!

Finally, a summary: the secrets of cooking delicious, juicy goose.

Secret 1. The bird needs to be marinated two days before baking.

Secret 2. The goose needs to be stuffed with sour fruits - the acid will soften the meat.

Secret 3. Mustard-honey sauce will make the goose taste divine.

Secret 4. To be sure that the bird does not dry out, provide steam in the oven.

Secret 5. The cooking time for a goose depends on its size and is calculated using the formula, how many kg the bird weighs, how many hours are needed for baking.

Secret 6. Don't leave the goose unattended!

Feeding your husband a delicious dinner or treating friends is as easy as shelling pears, but preparing a large feast at a minimum cost is a difficult task. A simple universal recipe, familiar to many generations of housewives, will help out - a handsome goose stuffed with pieces of fresh apples and baked whole in the oven.

The biggest difficulty in preparing this visually impressive and very tasty dish is to get a fresh poultry carcass and marinate it correctly.

The main secret of a delicious goose meat delicacy lies in the selection of a “candidate” for baking. Of course, it is best to put poultry raised without chemicals into the oven.
The easiest way to determine the freshness of a raw product is by looking at the skin. If it is a uniform color, with a slight yellowish tint, without bruises or damage, and dry, then you can take it.
Don’t disdain to smell the bird: fresh ones have a slightly sweet aroma. Any unpleasant shades in the smell are an indicator of staleness.
Another secret: only poultry has giblets in its peritoneum.

The carcass of an adult goose weighs at least 3 kg, which means it will take much longer to cook than chicken. This must be taken into account in order to serve the dish in time for the feast.

We wash the carcass, especially the peritoneum. Before salting, the goose carcass must be thoroughly wiped.

Goose meat is quite tough. To make it softer, we recommend wrapping the dried carcass in a clean cotton towel and placing it in the refrigerator for a day or two.
The next stage is salting. After mixing salt and black pepper (preferably freshly ground), thoroughly rub the goose meat with the mixture outside and inside. Let it salt for 5-6 hours in the cold. Only after this can you bake.

Classic recipe for roasting goose in the oven with apples

Ingredients

Goose carcass - about 3 kg + -
Small apples— 15 pcs. + -
Raisins - 4-5 tbsp. + -
- 1 tbsp. + -
- 1 tsp. + -
- 1 large bunch + -
- about 1 tbsp. + -
- 0.5 tbsp. + -

How to simply bake a goose with apples in the oven

In this dish, apples are not a decoration, but a filling and a complete, albeit unusual, side dish. We calculate the amount of fruit taking into account the amount of meat (ratio - approximately 1:3). It is better to take apples with sourness. The Antonovka variety is ideal.

Dry the washed carcass, then salt and pepper inside and out.
We recommend trimming the upper phalanges of the wings. There is very little meat in them, and they burn quickly.
We take the well-salted goose out of the refrigerator and prepare it for baking.
Turn on the oven at 200 o C - let it heat up. And we'll do the filling.
Raisins need to be poured with boiling water. When it swells and becomes soft, wash it and dry it on a towel.
Peel half of the washed apples, divide into quarters (can be cut into slices), and cut out the core.
Mix raisins and apple slices, sweeten (you can do without sugar or replace it with honey). You can add some greens by finely chopping them.
We fill the peritoneum of the bird with the fruit filling, sew the edges together with thread or chop with wooden toothpicks so that the stuffing does not fall out.
Take a deco of a suitable size and pour half a glass of water on the bottom (it will prevent the goose skin from burning).

When evaporating, the liquid will need to be added if the goose turns out to be lean.

Place the form in the oven. At 180 o C we will bake the bird for about 3 hours, pouring the juices over the carcass every 10-15 minutes. When the goose is well browned on top, it will need to be turned upside down.
15 minutes before the end of cooking, place the remaining fresh apples around the browned carcass, pour meat juice over them and bake slightly until golden brown.

A toothpick will help check readiness. We pierce the carcass with it in any meat place. If the juice oozes clear from the puncture, you can remove the treat.

Place the finished bird on an oval-shaped dish, cover it with baked fruits, and decorate with herbs. You can serve!

Goose in the oven: original recipe with apples and sauerkraut

As you know, acid makes meat more tender. This is exactly the effect we get by baking a goose with sauerkraut. White wine will enhance the effect, and fruits and spices will make the aroma of goose unforgettable. In addition to dried apricots, you can add other dried fruits to the filling to taste.

Ingredients

Whole goose – about 4 kg;
Juicy apples – 4 pcs.;
Small pears – 3 fruits;
Sauerkraut – 2 tbsp;
Cranberries – 1 tbsp;
Dried apricots – 1 stk;
Rice groats – 1 tbsp;
Dry white wine – 1 glass;
Cumin (grains) – 0.5 tbsp;
Rosemary – 1 tbsp;
Black pepper (medium grind) – 1 tsp;
Salt – 1 tbsp.

How to cook goose with apples and dried fruits in the oven

We prepare the carcass for stuffing in the same way as in the first recipe.

Remove the salted goose, soaked in the aromas of spices, from the refrigerator. If the carcass is fatty, the fatty layers should be carefully cut off and placed on the bottom of the goose pan. You can also put a couple of cabbage leaves there to prevent the carcass from burning.

Preparing fruits and dried fruits

We wash fresh fruits, cut half of them, remove the core with seeds, cut into slices or cubes - as you like.
Pour boiling water over dried fruits. After 15 minutes, drain it and dry the berries. You can cut the soaked dried apricots in half.
Combine fruits (both fresh and dried), add cranberries. If it is dried, soak it in boiling water before doing this.
We fill the empty peritoneum of the bird with fruit filling and sew the edges of the skin together.
We place the bird in the casserole on cabbage leaves and send it to the oven, heated to 200 degrees.

After 2 hours of the goose being in the oven (don’t forget to pour its own juice on top!) add sauerkraut to the goose pan.

After another 30 minutes, put whole fruits in the goose pan, pour wine over them and the meat, turn down the heat - let the almost finished treat simmer a little more in the oven.
About 10 minutes before the end of baking, the fatty, spicy juice from the goose should be drained.
We add it to rice, which is already cooked on the stove in water (proportion - 1:2). You can also add some of the fruit baked in the peritoneum and season the side dish with your favorite spices, not forgetting to add salt.

We prepare the dish before serving it: lay out the fragrant rice, level it, put the browned bird on top of it, and baked fruit around it.

A festive goose with apples, baked in the oven according to any of the proposed recipes, will “make the difference” at the table and give guests gastronomic pleasure, and the home cook - enthusiastic compliments from guests. The treat is simple to prepare and always gets praise!

Goose stuffed with apples belongs to Northern European cuisine, so oriental spices, loved by many meat food lovers, are not used in this recipe. This recipe for baked goose stuffed with apples has a special nutritional twist. This is the use of cumin.

It is cumin, penetrating into the skin of the bird, that contributes to the appearance in the meat of that unique taste and wonderful aroma that distinguishes this luxurious dish. The addition of coriander and allspice is allowed, but preference is still given to caraway seeds.

Recipe for baked goose stuffed with apples

whole goose carcass;
potatoes - 2 kg;
salt - 2 teaspoons, preferably sea salt;
apples (sour and red) - 5 pieces each;
cumin - 5 teaspoons;
dried apricots, prunes, dark raisins - a handful of each component;
shallots, or regular onions - 300 g;
pears - 6 pcs.;
head of garlic;
peppercorns - 10 pcs.;
wine (preferably white varieties) - 350 ml.

How to bake a goose stuffed with apples

If the goose carcass is not yet prepared, it should be processed. First, scorch the burners over the fire, then clean, gut, wash and dry. Chop off the wings and trim off excess fat.

Finely crush the cumin, salt, coriander and pepper, and rub the carcass with the prepared mixture, without touching the inside. Wrap the goose carcass in film and put it in the refrigerator for a couple of hours, maybe longer, so that it is saturated with spices.

For the filling, cut sour apples into small cubes, add soaked and washed dried fruits: prunes, dried apricots, raisins. It is advisable to cut prunes and dried apricots into halves.

Stuff the goose carcass with the resulting filling without adding spices or salt. Do not place the filling tightly inside the carcass, otherwise it will not bake. Tie the bird's legs with a strong thread and prick the skin with a knitting needle in several places to ensure the fat is rendered during the baking process.

Place the stuffed goose at the bottom of a special fireproof dish, having previously lined it with pieces of goose fat. The bird should be laid out with its back facing down. Bake the goose in an oven preheated to 200°C.

After 30 minutes, remove the pan with the bird. Pour the fatty juice over the carcass and place it back in the oven for further cooking. The oven temperature can already be reduced to 170 °C.

To get an appetizing crust, you will have to baste the bird with fat often. After an hour, remove the goose from the oven again, pour the fat that has accumulated on the baking sheet into a prepared fireproof container, pour the aromatic wine over the goose, and then continue to bake in the oven for another half hour.

Shallots or coarsely chopped regular onions, unpeeled cloves of garlic directly in the husk, peeled and quartered potatoes - add salt to taste, add a little ground cumin, mix in a container with hot fat and send to the lower section of the oven for baking at the same time with stuffed goose.

Using a fork, prick the prepared red apples and pears in several places, place them on a baking sheet around the goose, and bake further in the oven.

After some time, pour the juice that drains from the bird during cooking over the fruit and bake in the oven until it is completely done. The entire preparation of a medium-sized baked stuffed goose takes up to three hours or more. It all depends on the size of the carcass and the skill of the cook.

The final stage of baking will be the exquisite presentation of the dish, potatoes and a fabulously tasty side dish baked inside the bird. Goose stuffed with apples is ready. Bon appetit everyone!

Baked goose is a traditional, very tasty dish for the holiday table. We will tell you how to cook it so that the meat turns out tender and juicy. The simplest and most accessible ingredients can completely change the taste of this, at first glance, dry and tough bird. Baked apples are the perfect addition to a holiday dish. We are sure that even novice housewives can handle this recipe! Based on the recipe.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

Recipe author: Olesya Fisenko
After cooking you will receive 1 pc.
Cooking time: 4 hours

Ingredients

3.5 kg goose
1 kg apple
6 tsp honey
180 g mustard
1 tsp honey
1/2 tsp. sea salt

Cooking method

To calculate the cooking time for the goose, proceed from the following data: it is better to defrost the goose in a deep bowl, transferring it from the freezer to the refrigerator. It is better to do this a day before marinating it. You need to marinate the goose for at least 6 hours. That is, if you need to serve a goose on the evening of December 31, then you need to remove it from the freezer on the evening of December 29, and marinate it on December 30, depending on the time it is completely defrosted. Wash the defrosted goose and dry it. Cut off the tail and neck, and remove the remaining feathers with tweezers.

Prepare the marinade: mix mustard with liquid honey, salt and spices (for example, ground paprika, black pepper, grain mustard). Coat the goose with marinade inside and out.

Wrap the container with the goose in cling film and put it in the refrigerator for 4-12 hours.

Turn on the oven and preheat to 210 degrees. Remove the bird from the refrigerator, remove the film and allow the goose to warm to room temperature. Wash the apples (it is better to use unsweetened varieties), set half of them aside, cut the other half into quarters, and remove the core. Stuff the goose tightly with apple quarters, sew up the belly or fasten the edges with toothpicks (they can then be easily removed without leaving marks). Grease a large, deep baking dish with a thin layer of vegetable oil or pour a tablespoon of water and place on the back of the goose. Place in a preheated oven and immediately reduce the temperature to 180 degrees.

Once the goose is slightly browned, cover the pan with foil. Important: do not wrap the goose tightly in foil, otherwise it will stew. The bird takes 3.5-4 hours to cook. Every hour you need to take it out and water it generously with the released fat.

Cut off the top of the set aside apples with a sharp knife. Pour a teaspoon of honey into each apple, close the lid and, 3 hours after the start of cooking the goose, place the whole apples next to it. Cover again with foil and cook for the remaining time.

Wrap the finished goose in foil before serving. Serve hot with baked apples.

Goose with apples ready! Bon appetit!

Whole goose baked in the oven is a festive dish, a symbol Christmas table, which unites the whole family.

The goose is baked with apples, oranges, prunes, sauerkraut, rice, buckwheat and potatoes.

Today we will cook goose with apples, oranges and dried fruits.

LIST OF INGREDIENTS

Goose – 4.5 kg.

Brine:

for 1 l. water - 25 gr. salt

Marinade for 1 kg. birds:

1 tbsp. l. honey
1 tsp mustard
0.5 tsp salt
0.5 tsp pepper
0.5 tsp dry garlic
1/4 tsp. chicken seasonings
zest of 1/2 orange

Filling:

4-5 sour apples
1-2 oranges
100 gr. prunes
100 gr. dried apricots

— STEP-BY-STEP RECIPE

I have a domestic goose, weighing 4.5 kg, from which I cut off the outer phalanx of the wings, cut out the glands on the tail, tarred it, removed the remaining feathers, and since the goose is a rather fatty bird, I trimmed the internal fat.

Now let's prepare the marinade.

In the list of ingredients, which will be at the end of the video and in the description, I indicate spices for the marinade per 1 kg. birds, but since I have a goose weighing more than 4 kg. I take 4 tbsp. honey, add 1 tsp. seasonings for chicken, 2 tsp. dry garlic, black pepper and salt, 4 tsp. mustard, and also add the zest of two oranges to the marinade.

We remove only the outer orange zest from the oranges, without touching the white bitter part of the peel.

Add the zest to the marinade, mix well and set it aside for now.

Now let’s prepare the fruit for stuffing.

Peel the oranges and cut each into 4 pieces.

Try to choose fragrant, strong, preferably sour apples, which we also cut into 4 parts, removing the core.

Add pre-washed prunes and dried apricots to the prepared apples and oranges and mix lightly.

The fruit filling is ready.

Now rub the inside of the goose with half of the marinade and stuff it with the prepared fruit.

We sew up the belly of the stuffed goose with threads or fasten it with toothpicks.

We also lightly lubricate the cut on the neck with marinade, and if space allows, we also put fruit there; the skin must be pierced with toothpicks.

We will cook the goose in a deep pan, because... When baking, a lot of juice and fat will be released.

We cover it with foil, folded in 2-3 layers, on which we place the stuffed bird.

Cover the goose completely on all sides with the remaining marinade.

I want to pay special attention!

In order for a large, especially fatty bird to turn out juicy and evenly salted when baked, it must first be soaked in a saline solution from several hours to several days, depending on the weight of the bird, and it must be kept in the cold.

Immerse the bird in any container - bucket, basin, container and fill it with brine at the rate of 25 g. salt per 1 liter. water so that the bird is completely covered with it.

Before cooking, I soaked the goose for 2 days, and for this I needed 10 liters of brine.

After soaking the bird, pat dry with a paper towel and continue cooking according to this recipe.

We wrap the prepared goose tightly in foil, and if time allows, to make the goose even tastier, let it marinate in this form for several hours. I left it in the refrigerator overnight, but if there is no time, you can bake it right away.

Place it in the oven and bake at a low temperature of 140°C (284°F) for approximately 1 hour per 1 kg. bird weight.

After half the expected time (it took me 2.5 hours), we unwrap the foil and thoroughly baste the goose carcass with the released juice and fat.

We repeat this operation every 20-30 minutes until cooked. We check readiness by piercing with a thin knife or toothpick.

If red juice comes out at the puncture site, as in my case, then the meat is not ready yet.

We bake the bird until clear juice comes out at the puncture site; up to this point, my goose was in the oven for 5 hours.

Now we unfold the foil and wrap it only around the wings so that they do not burn, if desired, place additional apples on the baking sheet and leave the unwrapped goose for another 30 minutes.

During this time, it will brown well, caramelize and acquire an appetizing crust.

Half an hour later, our goose stuffed with apples is completely ready!

In total, it was in the oven for 5.5 hours, and it turned out so soft and juicy that the meat almost began to fall off the bone.

We remove toothpicks from it, place it on a large serving dish, decorate with baked apples and serve.

The goose turned out incredibly tasty, tender, juicy and incredibly aromatic.

Even though it takes a lot of time to prepare and cook, believe me, it’s worth it!

The result is an extraordinary dish!

I wish everyone bon appetit!

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