Christmas goose with apples: recipes and cooking secrets

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

Cooking a Christmas goose has already become a good tradition in many families, and how can such a dish leave anyone indifferent. Fragrant, ruddy, with a delicious crust, the goose, by its very presence on the table, cheers up and brings back warm memories.

The peculiarity of this dish is not only excellent taste, but also ease of preparation. You don't have to be a culinary guru to get the job done, just remember a few tips from chefs.

5 Key Principles

There are a few secrets you need to remember to make your Christmas goose a hit.

1. Do not choose too large a carcass - if its weight exceeds 3 kg, then cooking will be difficult and lengthy. In addition, it is a small bird that has the most tender and juicy meat.
2. All the fat from the goose is cut off. If this is not done, then a lot of fat will be rendered during the frying process.
3. The carcass is washed, dried thoroughly with a paper towel, and then rubbed with s alt and spices.
4. Traditional recipes involve goose stuffing. For this, they are usedfruits vegetables or cereals.
5. Cooking a goose in the oven. In time, it takes 2-3 hours.

Ingredients for classic Christmas goose with apples

Slavs most often stuff a goose carcass with apples. Malic acid soaks the poultry meat during cooking, making it much softer. In addition, these sweet and sour fruits give the meat a special aroma and piquancy of taste. This recipe is considered a classic by many.

For cooking you will need the following set of products:

• goose carcass weighing 3-4 kg;
• 4 medium-sized apples (preferably sweet and sour varieties);
• 100 ml low-fat sour cream (10% is enough);
• 1 l natural apple juice;
• 100-120g prunes;
• 2 tbsp. spoons of s alt;
• 10-15 black peppercorns;
• 1 teaspoon red pepper;
• 1 tbsp a spoonful of coriander seeds.

How to properly cook a goose in the oven

Preparation takes place in several stages.

1. The carcass of a goose is cut off the last phalanges of wings, paws and neck. The fat and giblets are pulled out, the remains of feathers (if any) are removed, thoroughly washed and dried with paper towels.
2. The next step is working with spices. S alt is mixed with red pepper, the resulting mixture is rubbed on the inside of the goose and the skin. Using a medical syringe (any size will do), apple juice is injected under the skin.
3. Marinating. Soak a piece of gauze in apple juice, squeeze lightly andwrap the carcass in it. Pour coriander seeds and black peppercorns between layers of gauze. Place the goose in a small container (the main thing is to fit in size) and pour all the remaining volume of apple juice. In this form, the goose should be at least 3 hours.
4. While the goose is marinating in juice, the apples are washed, cut into 4 pieces and the core is removed. They are mixed with washed and dried prunes.
5. The pickled goose is taken out, the hole is sewn up and stuffed with prunes and chopped apples. To prevent the filling from falling out, the hole is sewn up. In places with a large accumulation of subcutaneous fat, small incisions are made so that the fat is freely rendered during frying. The legs are tied together.
6. To prepare a Christmas goose with apples, choose a small deep form, the bottom of which is covered with foil. A little water is poured into the mold, the wings are laid on the bottom, and the carcass is placed on them with the back down.
7. The goose is baked at a temperature of 200 degrees. To prevent burning from above and to achieve uniform frying, the goose is poured every quarter of an hour with the juice that has already formed and accumulated in the pan.
8. After about 2.5 hours, the carcass is smeared with sour cream and sent to the oven for another 30 minutes.



9. Immediately after removing the Christmas goose from the oven, cover with foil and leave for another 20-30 minutes. This helps keep the meat juicy and flavorful.

Christmas goose up my sleeve

Based on the classic recipe above, you cancook the bird in the sleeve (plastic bag). The taste and quality of meat when using these two recipes will be somewhat different. What is the difference between regular baking and cooking in a sleeve?

1. Many housewives find goose cooked in the oven harsh. Using a sleeve completely solves this problem - the meat is as juicy and tender as possible.
2. All herbs and spices used for rubbing the carcass ideally soak the meat when frying in the bag.
3. Christmas goose in the oven, baked in the sleeve, will be cooked soon. This characteristic is especially important for large carcasses.

In general, the preparation of the bird in this case does not differ from the preparatory stage in the classic recipe. The washed, grated with s alt and spices and stuffed carcass are sewn up. However, instead of being placed in a mold, the goose is placed in a food sleeve and tied. A small carcass will be ready in about 2-2.5 hours.

Goose with apples and oranges

Winter holidays are associated not only with roasted turkey or goose, but also with oranges. It is this fruit that will create an excellent company for apples when stuffing poultry. Based on the traditional Christmas goose recipe.

In the list of required products:

• goose carcass weighing 3-4 kg;
• 1 orange, 3-4 juicy apples;
• a few bay leaves;
• 3-4 cloves of garlic;
• red andblack pepper and s alt for rubbing poultry.

The carcass is washed, rubbed with spices and s alt inside and out, several cuts are made on the skin and garlic is placed there. The orange is peeled and divided into several parts. Apples are cut into large slices and the seed part is removed. The abdomen is sutured. You can cook the dish in the sleeve or just in the oven. Such meat will have a unique aroma and taste.

Goose with apples and potatoes

This recipe for cooking a Christmas goose allows you to get not only a meat dish, but also a side dish - delicious crumbly potatoes.

Products:

• goose carcass;
• 4 medium apples (sour varieties are best);
• 1-1, 5 kg potatoes;
• s alt, black pepper, cumin - the amount is chosen according to your own taste preferences.

After preparation, the bird is stuffed with coarsely chopped apples, sewn up and placed in a mold. From above, the form is covered with foil.

Advice! To prevent the meat from burning on top, a piece of goose fat is placed at the point of contact with the foil on the carcass.

In the oven at 180 degrees, the bird stands for 2 hours. After that, it is pulled out, the fat is drained and the peeled potatoes are placed in the form. If it's too big, cut it in half. 50 g of fat is poured on top and sent to the oven under foil for another 40 minutes. If you need ruddy potatoes, at the end of cooking, remove the foil for a few minutes and increase the heat to 200 degrees.

Goose with nuts and apples

This deliciousChristmas goose is sure to please guests, as it acquires a unique spicy taste that nuts give. The recipe itself is completely similar to the recipe for a bird in the sleeve. The peculiarity lies in the filling. Here chopped apples are mixed with steamed raisins (100 g) and chopped walnuts (150 g).

In the middle of frying, the sleeve with the Christmas goose is slightly opened and greased with sauce (1 tablespoon of honey, 2 tablespoons of soy sauce and 50 g of rendered goose fat).

In fact, there are many more recipes for this traditional dish. As a filling, you can use buckwheat, mushrooms, various fruits. Thanks to such a variety, each housewife will find the best option for herself.