Goose with apples: the choice of ingredients and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to bake a goose with apples? What are the subtleties of cooking this dish? You will find answers to these and other questions in the article. Goose is most often baked for Christmas. This bird is the symbol of the bright holiday. But this does not mean that it is necessary to wait for Christmas to taste the goose with apples. If there is a desire, then the sacrament can be started right now. There is no other way to call this fascinating, albeit a long process, as a result of which a delicious and magnificent dish appears.

Subtleties of creation

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

Remember that if a goose was raised in a private backyard, it will be plump and large.

Pre-treatment

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

Now wash the singed goose thoroughly in several waters, blot well with a cloth.

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

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

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

How to pickle?

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

In the dry method, the goose carcass is rubbed inside and out with a mixture of pepper, s alt and herbs. The prepared goose is wrapped in cellophane and sent to the refrigerator for a couple of days.

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

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

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

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

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

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

Usually use sweet and sour apple varieties. The fruits are ripe, but still firm. That way they won't soften during cooking and turn into a puree.

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

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

So that the filling does not fall out during baking, pin the hole in the carcass with skewers, toothpicks or sew with white harsh threads.

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

How to bake?

Now let's find out how to bake a goose with apples. The carcass releases a lot of fat during the cooking process. To prevent it from spilling over the edge of the baking dish, it must be deep.

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

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

The cooking time of a goose depends on its weight. The housewives found out that about 50 minutes are spent for each kilogram of mass. That is, if the carcass weighs 2.5 kg, you will bake it for 2.5 hours. To prevent the top of the goose from charring during this time, it is advised to cover it with foil.

If your oven gets too hot, roast the goose in foil. Then the birddry out and not overcook. But then half an hour before the end of cooking, you need to open the foil so that the carcass has an appetizing crust. They say that goose baked in foil with apples is great!

Easy recipe

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

• one goose;
• 1 kg apples;
• 100g sugar;
• s alt;
• a couple of sprigs of parsley.

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

1. The carcass of a goose needs to be singeed, washed, and dried with a cloth.
2. Further, rub s alt on the outside and inside. Tie the wings and legs with a rope.
3. Peel half of the apples, cut into thick slices. Fill the inside of the goose with them. Poke the hole with toothpicks or sew with thread.
4. Place the goose on a baking sheet, cover the breast with a piece of foil. Send to the oven. Bake for approximately three hours.
5. When the bird is reddened, pour 150 ml of water (hot) onto a baking sheet. Water the goose from time to time with the secreted fat, mixed with water.
6. Remove the cooked bird from the oven.
7. Place remaining apples on a clean baking sheet, sprinkle with sugar and bake at high temperature.
8. Place the goose on a dish, remove the threads. Put baked apples around the carcass, sprinkle the dish with herbs.

With sour cream

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

• goose carcass;
• 150g sour cream;
• 1, 3 kg apples;
• 3g ground cilantro (coriander);
• ground black pepper;
• s alt.

You need to cook this dish like this:

1. Pinch, gut and singe the goose. Rub it inside and out with a mixture of cilantro, s alt and pepper. Refrigerate for a couple of hours.
2. From all sides, grease the carcass with sour cream.
3. Peel the apples, cut into thick slices and place inside the carcass. Pin with toothpicks or sew with harsh thread.
4. Place the bird breast side up on the baking sheet. Pour 150 ml of water and send to a preheated oven. After half an hour, reduce the temperature to 180 ° C so that the carcass does not burn on top. Water it periodically with water from a baking sheet. It takes about 3 hours to bake the bird.
5. Transfer the finished carcass to a dish, remove the threads. Serve the goose whole with apples, or cut into portions on a bird-shaped platter. Spread the baked apples around the carcass. Sprinkle everything with chopped herbs.

With garlic

To bake a goose in the oven with garlic and apples, you will need the following ingredients:

• goose carcass;
• three cloves of garlic;
• 0.8 kg apples;
• s alt;
• a pinch of dried thyme;
• black pepper;
• 0, 3 tsp dried marjoram;
• 1 tbsp l. lemon juice;
• 1 tbsp l. vegetable oil.

So, follow these steps:

1. The goose needs to be singeed, washed anddry.
2. To prepare the marinade, mix the pepper, s alt, oil and half of the herbs in a bowl. Leave to infuse for 20 minutes.
3. Grate the goose inside and out with this mixture.
4. Wash the apples, cut them into slices and remove the core. Combine them with the remaining herbs and crushed garlic. Fill the inside of the bird with stuffing. Now sew up the hole, tie the wings and legs of the bird with a harsh thread.
5. Place a couple of long sheets of foil crosswise on a baking sheet. Place a goose on them. Pack carefully. Add more foil if needed.
6. Send the baking sheet with the bird to the oven, preheated to 200 ° C. It takes about 3 hours to bake the goose. Next, unfold the foil, continue to bake the goose until a delicious crust appears on it. This will take approximately 30 minutes.
7. Put the goose on a plate and remove the threads. Take the apples out of the belly, put them nicely around the bird.

Note to housewives

What else do you need to know about preparing a goose for roasting? Wings and leg stumps can become charred during long cooking, so wrap them in foil beforehand.

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

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

Goose in the sleeve with oranges and apples

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

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

Cook this dish like this:

1. Pre-treat the bird carcass, wash and dry. Mix red pepper with s alt and rub the goose inside and out with this mixture.
2. Wash the apples and cut them into slices. Also cut the oranges (in the peel).
3. Stuff the bird with fruit, pack it in a roasting sleeve, which you need to then tie off and make a couple of punctures in it to let the steam out.
4. Place the goose on a baking sheet and send it to the oven, preheated to 200 ° C. Bake the bird for four hours.
5. After one hour of cooking, lower the heat and bake the bird at a lower temperature.
6. Remove goose from sleeve half an hour before done, rub with mustard and honey mixture, continue baking until crispy and golden brown.

With apples and prunes

And now let's cook a goose with apples and prunes. So you need to have:

• gutted and plucked goose weighing 2.5-3 kg;
• 300 ml water or chicken stock;
• a pinch of marjoram (optional);
• s alt;
• ground pepper;
• lean oil (for greasing the goose).

For stuffing buy:

• five apples (preferably Antonovka);
• 150 g prunes.

Do the following:

1. Wash the goose, pat dry and trim excess fat.
2. Cut off the tips of the wings, tuck the skin around the neck and secure with toothpicks.
3. Grate the carcass outside and inside with s alt, marjoram and pepper.
4. Cover the bird with cellophane and refrigerate for 12 hours (or overnight).
5. Now prepare the stuffing. Wash the apples, remove the core and cut into large slices.
6. Wash the prunes and pat dry. Berries either leave whole or cut in half.
7. Apples mixed with prunes. Stuff the belly of the goose, no need to tamp.
8. Sew up the belly with thread or pin it off with toothpicks.
9. Coat the goose with vegetable oil.
10. Use a thick thread to tie the legs and wings so that the bird has a compact shape.
11. Put the cut off wingtips on a baking sheet, and place the goose back down on top of them.
12. Prick the skin on the breast and legs with a toothpick so that excess fat is rendered during baking.
13. Pour hot water or broth into a baking sheet, cover the goose with foil and send for half an hour in the oven, preheated to 200 ° C.
14. After reduce the temperature to 180 ° C and bake the bird for 2.5-3.5 hours until cooked.
15. Remove the cooked goose from the oven, drain the fat from the pan and leave for 20 minutes.
16. Spread the filling on a large platter, place the butchered bird on top and serve.

With buckwheat andapples

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

• gutted goose;
• 250g buckwheat;
• two apples;
• one bulb;
• 4 tsp s alt;
• 2 tsp seasoning for goose;
• 1 tsp dried herbs thyme and basil;
• ground black pepper (to taste).

Do the following:

1. Prepare the goose a few days before serving. Pull out the remaining feathers, cut off the wings and neck, remove excess fat from the back of the carcass. With a sharp knife, make small cuts on the skin of the goose (on the legs and breast).
2. Boil water in a large saucepan and lower the carcass into it, first with the bottom and then with the top. In each position, hold the bird in boiling water for about a minute. Then dry the goose thoroughly with a cloth.
3. In a bowl, mix black pepper, s alt, dried thyme and basil, half the seasoning. Rub this mixture on the inside and outside of the bird and refrigerate for two days.
4. Prepare the stuffing the day the bird is roasted. Sort the buckwheat, rinse. Clean the onion and chop. Cut the apples into 4 parts, remove the core, cut the flesh into large cubes. Season onions, buckwheat and apples with a mixture of spices and mix.
5. Stuff the goose, filling it 2/3 full. Sew up the cuts at the back and at the neck with a coarse thread. Pour a little water into a deep baking pan with a wire rack, put the goose on the wire rack and send it to the oven, preheated to 200 ° C. After 20minutes, reduce the temperature to 160 ° C and bake for another 2 hours. Turn the carcass from time to time so that a golden crust appears on the entire surface of the goose.

Cut the finished bird into portions and serve with greens and buckwheat filling. Eat to your he alth!