During the Christmas holidays I want to pleaseyourself and your loved ones with different delicacies. A good tradition of cooking such a luxurious dish as goose with apples on December 24 has been around for more than one century. In our country, geese are cooked quite rarely. This is due, firstly, to the fact that goose meat is a rather high-calorie product that contains a lot of fat, and secondly, in order to roast a goose in the oven, especially an old one, you will need to spend quite a lot of time (4-5 hours). However, despite the calorie content, goose meat contains vitamins A, B, C, several types of useful amino acids that stimulate human growth and development, help to increase immunity, improve brain function and even improve mood. This means that goose meat should definitely be eaten, albeit not too often. As for the long cooking time, at present there is an excellent opportunity to reduce it thanks to a multicooker - a modern multifunctional device. The multicooker can not only cook goose meat, but also stew or roast it. Therefore, the housewife, having tried a goose cooked in this wonderful cookware once, will definitely try to make it herself, using a new method of cooking goose. This means that this tasty and healthy meat will be on the table not only at Christmas or on major holidays, but also on an ordinary day off. What recipe should you use to cook a goose in a multicooker?

The recipe for a Christmas goose with apples and prunes

Since goose is a Christmas dish,It is worth first preparing it according to the traditional recipe. To create this culinary masterpiece, you will need the following ingredients: the main component is a plucked goose carcass weighing no more than 3 kg, so that it fits into the multicooker, salt, spices (ground pepper and marjoram), sunflower or olive oil to grease the bird and the multicooker bowl, ready-made goose giblet broth or chicken broth - 350 ml. For the filling, you will need sour apples (Antonovka) - 4-5 pcs. and 150 g of prunes. If you buy a whole goose in the store, you should gut the carcass at home. You can cook broth from the giblets, adding salt and pepper. If you bought an already gutted bird, then you need to wash and dry it first. The next step is cutting off excess fat from the carcass. Next, you need to make the goose more neat. To do this, fold the skin inward on the neck and secure it with toothpicks. The carcass of a young bird should be rubbed inside and out with salt and spices, then covered with cling film and put in the refrigerator for 10 hours (usually overnight) so that the meat is aromatic. If the bird is no longer young, its meat will need to be marinated. This can be done in several ways.

Coat the goose carcass with a mixture of honey and mustard (ratio 1: 2 tablespoons).

Cover the goose with mayonnaise.

Scald 1 lemon with boiling water, then cut itcircles. Rubbed with salt and pepper carcass put in a capacious container, overlay the bird with lemon slices and pour a bottle of dry white wine. After that, cover with a film.

The goose should be kept in the refrigerator under anymarinade for at least 10 hours. The next day, prepare the filling. Wash the apples, remove the seeds and core. Cut the fruits into large slices. Wash and dry the prunes, cut them in half. Mix the apples and prunes and fill the goose belly with the filling. Do not compact the filling so that the belly does not burst. Sew up the stuffed goose with thread or pin it with toothpicks. Tie the wings and legs of the bird with a strong thread - this makes the carcass more compact for the multicooker. Then coat the goose with sunflower or olive oil. It is recommended to prick the skin on the breast and legs with a toothpick so that excess fat melts out of them during baking. Grease the multicooker container with vegetable oil. Place the prepared goose carcass in it. Close the multicooker with a lid. The "frying" mode is turned on and the meat is baked. When it starts to brown, you need to add broth to it and change the mode to "stewing". The timer is set for 1-1.5 hours, depending on the type of multicooker. During this time, you can forget about the bird and do other things. After the sound signal indicating that the meat is ready, you should take the goose out of the multicooker and, placing it on a beautiful dish, serve it to the festive table.

Goose stuffed with sauerkraut and champignons

An excellent stuffing for geese is cabbage,to which you can add vegetables and mushrooms. To prepare this stuffed dish, you will need a small goose carcass, 600-700 grams of sauerkraut, 3-4 onions, 2 carrots, 150 grams of champignons, salt, sour cream and caraway seeds to taste, vegetable oil - 2 tbsp. The carcass of a young goose is washed and dried. Next, the filling is prepared. The onion is peeled and chopped. The carrots need to be grated on a coarse grater. The vegetables are fried in a frying pan with the addition of vegetable oil. The cabbage is squeezed out of juice, the mushrooms are washed and cut into pieces. Then the cabbage and champignons are added to the vegetables and stewed in a frying pan for 15 minutes. The goose carcass is filled with the prepared filling and sewn up. The top of the goose should be coated with a mixture of caraway, sour cream and salt and placed in a multicooker. Set the "baking" mode for 1.5-2 hours. Several times during cooking, open the lid of the multicooker and pour the released juice over the goose. The dish turns out sweet and sour and very juicy.

Goose stewed with potatoes

Goose is prepared in a multicooker not only in generalin form, but also in pieces. This easy recipe can be quickly prepared not only on Sunday, but also on weekdays for dinner. For the dish you will need a goose carcass, 6-8 potatoes, 2 onions, 2-3 cloves of garlic, 2 tsp. seasoning for pilaf, salt and 1-2 tbsp. sunflower oil. The poultry meat is washed, cut into portions. The onion is coarsely chopped, the garlic is finely chopped, the potatoes are peeled and cut into 4 parts. Vegetable oil is poured into the multicooker bowl, pieces of goose are placed. The meat is cooked for an hour in the "stewing" mode. Then vegetables, seasoning and salt are added to it. The "baking" mode is turned on, and the dish is cooked for another 30-40 minutes. The aromatic goose with potatoes can be served to the table.

Goose stewed in red wine

Another simple recipe for cooking goose.This dish can be cooked in pieces or whole. The recipe calls for a goose carcass or 1-1.5 kg of goose, 2 onions, 2 tbsp. vegetable oil, 90 g of butter, 0.5 l of chicken broth and 0.5 l of red wine, 7-8 black peppercorns and half a spoon of nutmeg. If you plan to cook the goose whole, then the carcass is washed, dried and rubbed with salt and ground pepper. If the dish is portioned, there is no need to rub the pieces with salt and pepper. Butter is placed in a multicooker and melted with the addition of nutmeg. Then the goose or pieces of goose are placed in the bowl. The meat is fried in the "bake" mode until a beautiful golden crust forms. Finely chopped onion and peppercorns are added to the goose, all ingredients are poured with broth and wine. After this, the multicooker mode is set to "game", and the dish is stewed for about an hour. The finished goose or pieces of poultry are placed on a plate. Boiled rice and raw vegetables are served as a side dish: tomatoes, peppers. There are many recipes for goose dishes that can be cooked in a multicooker. Each of them, thanks to the desire of the hostess and the efforts of a modern and reliable device - a multicooker - will turn out tasty and tender. And the cooking time in a miracle dish instead of 4-5 hours will be only 1.5 hours.

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