The bird is loved by both housewives and their households, because itthe meat turns out very tender and light. But even very tasty chicken gets boring over time, and therefore it is good that there are more original options. For example, you can cook a goose, and this should even be done at least for variety. Its tart-sweet taste will give new sensations to home connoisseurs of good cuisine. Well, the goose will be the king of the table: the hostess can cook it for the most important holidays. At Christmas, it is generally a real classic. And, of course, a roasted or baked goose in apples can turn an ordinary Saturday dinner into a small celebration or decorate a friendly get-together. So let's cook it quickly, choosing the most interesting recipe.
Goose with apples at home
This dish proves that it is possible to please your loved onesbaked bird is very simple. Even novice housewives can implement our recipe. And to cook such a goose, you will need only affordable products that can be bought all year round. Ingredients:
- 1 goose
- 2-3 kilograms of Antonov apples
- 1/2 cup raisins
- 1 teaspoon of cumin
- 1 teaspoon dried marjoram
- parsley greens or celery
- salt - to taste
Method of preparation:Prepare the goose carcass according to all the rules: pluck it, rub it with flour, singe, gut it, wash it thoroughly, rub the outside and inside with salt, crushed caraway seeds, and marjoram. Peel and core the apples, mix with the washed and swollen raisins. Stuff the bird with apples and sew it up. Splash some water on the bottom of the baking tray, place the goose with its back down and put it in a well-heated oven. As soon as the carcass begins to brown, reduce the temperature and frequently pour the juice that comes out over the carcass, and also check whether the goose with apples in the oven is ready from the inside. To do this, pierce the carcass with a needle in several places. The light juice that comes out is evidence that the goose is ready. If the juice is pink and the surface of the goose is browned enough, cover the carcass with thick paper moistened with water. Place the finished goose on a cutting board, remove the threads, take out the apples with raisins. Divide the goose into portions using special poultry scissors. Place the goose pieces on a plate, giving them the shape of a whole bird. Place apple slices with raisins around them. You can also decorate the dish with parsley or celery.
Christmas goose with apples
This is a slightly simplified classic recipe,which is very easy to prepare. Thanks to it, the young housewife will be able to proudly boast that she succeeded in making a real Christmas goose with apples, and that all her loved ones were delighted with it. Ingredients:
- goose weighing 3 kilograms
- green sweet and sour apples - 1 kilogram
- paprika - 1 teaspoon
- salt - 2-3 teaspoons
- a mixture of white, black, fragrant peppers - to taste
For baking:
- sleeve
- skewers
For decoration:
- parsley greens
Method of preparation:If necessary, tar the bird and remove any remaining feathers. If this has already been done, wash the goose and dry it. Then thoroughly and evenly salt and pepper the bird, both outside and inside, and start preparing the stuffing. It is very simple to make: you only need to wash the apples and chop them coarsely. After that, stuff the goose with the stuffing and pin the edges with skewers. Thanks to this little trick, the apple juice will not leak out, but will be absorbed by the bird. The recipe assumes that the goose should be cooked in the oven, so place it, already stuffed, in a baking sleeve and put it on a deep baking sheet. Attention, one more little trick: you need to pour a little water on an iron sheet - evaporating, it will create the level of humidity in the oven necessary for normal cooking of the goose. But by the time the bird is completely baked, the water should boil away completely. Turn on the oven and be patient. It is also not difficult to cook a goose correctly, without overcooking it or taking it out too early. Just watch the bird carefully: as soon as it browns, reduce the temperature to medium and periodically pour the released juice over it. And pierce the carcass in several places with a needle or fork. The released white juice will be a characteristic reason to finish cooking the goose. After that, all that remains is to put the bird on a dish, garnish with parsley and serve. Enjoy your meal.
Goose with apples, cabbage, mushrooms
This is another classic holiday recipe,has been known for a long time. Goose baked with apples, mushrooms and cabbage is a luxurious-looking dish that gives gourmets a variety of tastes. And this explains why experienced housewives love to cook it for Christmas or New Year. Take note of this recipe so that you can delight your loved ones with your culinary skills. Of course, cooking the bird will take time, because it will need to be marinated. You will need to start implementing the recipe in advance, and not when the guests are already on the doorstep or the family wants to eat. But rave reviews will be a worthy reward for your efforts and the best proof that the decision to cook a baked goose was a good one. Ingredients:
- goose weighing 2-3 kilograms
- giblets, or the remaining goose after preparation, or specially bought chicken
- apples Antonovka - 5 pieces
- mayonnaise - 150-200 milliliters
- half a head of fresh cabbage
- mushrooms (for example, champignons) - 0.5 kg
- onions - 2 pieces
- dried prunes - 5 pieces
- seeds of rosemary, salt, gray pepper, paprika - to taste
- parsley greens
For baking:
- toothpicks
- culinary thread
Method of preparation:Wipe the completely plucked, tarred, washed and dried goose with a napkin to remove excess fat. Then evenly grease the bird inside and out with mayonnaise mixed with salt. And leave the goose to marinate for 10 hours. Thanks to the mayonnaise, the bird will be very tender. While the goose is marinating, you need to prepare the stuffing: stew the chopped giblets in sunflower oil, then add the onions and mushrooms. Keep this mixture in a frying pan until half-ready, and then add the shredded cabbage. This part of the stuffing needs to be stewed until the end, not forgetting to diversify it with prunes, rosemary and herbs 5 minutes before it is completely ready. Then you need to leave it in a colander for a couple of hours - to cool and drain the fat. Continuing to cook the goose, move on to stuffing it. Carefully stuff the bird with the resulting mixture. Then cut the apples into quarters and put them inside the carcass last. Then prick the edges of the cut of the bird with previously prepared toothpicks and sew the goose through them with culinary thread. After this, you can send the dish to bake. Place the goose on a baking sheet lined with foil or cabbage leaves (such a “protective” layer must be prepared so that the bird does not burn). Preheat the oven to 200 degrees. Send the goose in for 2-3 hours (depending on the weight, remembering that a 1 kilogram bird is baked for 45 minutes). Every quarter of an hour, pour the goose with the released juice and remove excess melted fat. To properly cook the bird, it must be evenly fried, so do not forget to turn the carcass over. After 2-3 hours, take the goose out of the oven, put it on a plate, let it cool a little and remove the threads. It's okay if some of the filling spills out, because it still needs to be beautifully placed next to the bird cut into portions. The recipe is in the home stretch - all that's left is to decorate the goose. Sprinkle it with parsley and serve.
Fried goose with apples, beef and cabbage
This recipe is made for meat lovers.Roasted goose will pleasantly surprise gourmets with a combination of hearty beef and tender poultry. And apples and sauerkraut will only add piquancy, make it even more interesting. Such roast goose can become a "trick" of a smart housewife, a dish that can be prepared for the most solemn holidays, a dish that is always popular with family and friends. So do not hesitate to add it to your cookbook. Ingredients:
- a goose weighing 3.5-4 kilograms
- apples of any sweet and sour variety - 5 pieces
- ground beef - 750 grams
- sour sauerkraut - 1.5 kilograms
- onions - 300 grams
- table salt - 20 grams
- black and red ground pepper - 5 grams each
- parsley greens (optional) - for decoration
Method of preparation:Start bringing the recipe to life by singeing the goose, rendering the fat, washing and wiping the carcass. If all this has already been done, rub the bird inside and out with a mixture of salt and pepper. And start preparing the onion, frying it in part of the goose fat melted in a saucepan. As soon as this is done, mix the onion with ground beef and stuff the bird. Then sew up the edges of the cut with the prepared culinary thread and send the future masterpiece to the oven. According to the recipe, the roast goose is cooked at a temperature of 185 degrees, on average for 3 hours (at the rate of 45 minutes per kilogram of bird). It is extremely important that its stuffing is evenly and completely baked. To properly cook the goose, you need to baste it with the flowing fat every 15 minutes and regularly turn it over. After three hours, you can take the bird out and leave it to cool a little. In the meantime, you can just prepare a side dish. You need to mix the sauerkraut with the previously left part of the rendered fat and simmer it for 15 minutes (you can do this simply on the stove in a saucepan). 5 minutes before the end, you need to add sliced apples to it. This recipe is also interesting because the fruit is part of the side dish, not the filling. The roast goose will be cooked in apples, not with apples, but this does not make the dish any less delicious. Next, you need to put the bird on a plate, serve it with a side dish, garnish with parsley (if you want). You do not need to cut it, especially if this is the first time you have cooked a roast goose - the filling will be a pleasant surprise for the assembled eaters. The dish impresses with a variety of taste sensations, so do not hesitate to cook it - it is guaranteed to be a success. Each goose recipe presented is interesting in its own way. Choose the one you liked the most and try to cook it. Better yet, try to bring to life all these recipes dear to the heart of gourmets not once, but four times. And see for yourself that cooking goose with apples is a pleasure, albeit troublesome, but a hundredfold repayable in praise of your culinary talent. We recommend reading:
