goose with apples Bird loves both the housewives, and their homemakers, because itsmeat is very tender and light. But even a very delicious chicken with time bothers, and therefore it's good that there are more original options. For example, you can cook a goose, and this even needs to be done at least for a change. Its tart and sweet taste will give new sensations to home-lovers 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, he is actually a real classic. And, of course, fried or baked in apples the goose is able to turn into a small celebration an ordinary Saturday dinner or decorate themselves with friendly gatherings. So let's cook it faster by choosing the most interesting recipe.

Goose with apples at home

This dish proves that to please loved onesbaked bird is very simple. Our recipe will be able to implement even the beginning housewives. And to cook such a goose, you will only need affordable products that you can buy 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

Cooking method: Prepare the goose carcass by all the rules: pluck it, rub it with flour, scorch it, gut it, rinse it thoroughly, outside and inside, rub it with salt, crushed cumin, marjoram. Apples peel from the skin and seeds, mix with rinsed and swollen raisins. Stuff the apples with a bird and sew it. At the bottom, pour a little water, put the goose back down and put it in a well-heated oven. As soon as the carcass starts to blush, lower the temperature and often water the carcass with a prominent juice, and also check if the goose with the apples is cooked in the oven from the inside. To do this, you need to pierce the carcass at several places with a needle. Standing light juice is evidence of the willingness of the goose. If the juice is pink, and the surface of the goose is sufficiently browned, cover the bird with thick paper moistened with water. Ready goose put on the cutting board, remove the thread, remove the apples with raisins. Divide the goose into portions using special scissors to cut the bird. Put the pieces of the goose on the dish, giving it the shape of a whole bird. Place apples and raisins around it. You can also decorate the dish with parsley or celery. recipe goose with apples

Christmas goose with apples

This is a somewhat simplistic classic recipe,which is very easy to prepare. Thanks to him, the young mistress can proudly boast of the fact that she managed a real Christmas goose with apples, and that all loved ones were delighted with him. 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

Cooking method: If necessary, grind the bird and remove the remains of the plumage. If this is already done, wash the goose and dry it. Then carefully and evenly salt and pepper the bird, both outside and inside, and start to prepare the filling. It is done very simply: you only need to wash apples and cut them large. After that, stuff the goose with stuffing and chop the edges with skewers. Thanks to this little trick, apple juice will not flow out, but will absorb into the bird. The recipe suggests that the goose should be cooked in the oven, so place it, already stuffed, in the baking sleeve and lay it on a deep baking tray. Attention, one more little trick: on the iron sheet it is necessary to pour a little water - evaporating, it will create in the oven a moisture level necessary for the normal preparation of the goose. But by the time the bird is completely baked, the water should completely boil away. Turn on the oven and gain patience. It is also not difficult to cook a goose correctly, without restraining or pulling it out too early. Just keep a close eye on the bird: as soon as it blushes, reduce the temperature to an average and periodically water it with a prominent juice. And pierce the carcass in several places with a needle or fork. Standing white juice will be a characteristic reason for the completion of the preparation of the goose. After that, it remains only to lay the bird on a dish, decorate with parsley and serve. Enjoy your meal.

Goose with apples, cabbage, mushrooms

This is another classic holiday recipe,known for a long time. Goose baked with apples, mushrooms and cabbage is a luxuriously looking dish that gives gourmets a variety of tastes. And this explains why experienced housewives are so fond of cooking it for Christmas or New Year. Take this recipe for a note to occasionally delight your loved ones with your culinary skills. Of course, cooking a bird will take time, because she will need to marinate. Begin to implement the recipe in life will need to be done in advance, and not when the guests are already on the doorstep or the family wants to eat. But the rave reviews will be a worthy reward for the labors and the best proof that the decision to cook the baked goose was successful. 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

Cooking method: Completely plucked, osmolennogo, washed and dried goose wipe with a napkin to remove excess fat. Then evenly grease the bird from the inside and outside with mayonnaise mixed with salt. And leave the goose marinated for 10 hours. Thanks to mayonnaise the bird will be very gentle. While the goose marinates, it is necessary to prepare a stuffing: to extinguish the chopped giblets in sunflower oil, after adding to them a bow with mushrooms. Hold this mixture in a skillet until half-prepared, and then add the chopped cabbage. This part of the filling needs to be extinguished before the end, not forgetting for 5 minutes before full readiness to diversify it with prunes, rosemary and greens. After you need to leave it for a couple of hours in a colander - for cooling and draining the fat. Continuing to cook goose, go to its stuffing. Carefully fill the bird with the mixture obtained. After that, cut the apples into quarters and put them inside the carcass. And then cut the edges of the bird's cut in advance with prepared toothpicks and sew a goose through them with a culinary thread. After that, you can send the dish to bake. Lay the goose on a baking sheet lined with foil or cabbage leaves (this "protective" layer needs to be prepared so that the bird does not burn out). Preheat the oven to 200 degrees. Send the goose to it for 2-3 hours (depending on the weight, remembering that the bird in 1 kilogram baked for 45 minutes). Every quarter of an hour, water the goose with a flowing juice and remove excess fat. To properly cook a bird, it should be fried evenly, so do not forget to turn the carcass. After 2-3 hours, take the goose out of the oven, lay it on the dish, let it cool down and remove the threads. It does not matter if part of the filling is poured out, because it still needs to be nicely placed side by side with a chicken cut into pieces. The recipe goes to the finish line - it remains only to decorate the goose. Sprinkle with parsley and serve it on the table. goose with apples

Fried goose with apples, beef and cabbage

This recipe is created for meat lovers. A roast goose will pleasantly surprise gourmets by the combination of a hearty beef and a tender bird. And apples and sour cabbage will only add spice to it, will make it even more interesting. Such a roast goose can become a "chip" smart hostess, a dish that can be cooked for the most solemn holidays, a dish that is always enjoyed by relatives and friends. So do not hesitate to write it into 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

Cooking method: Begin to translate the recipe into life with the singing of the goose, fat burning, washing out and rubbing the carcass. If all this is already done, chicken the bird from the outside and inside with a mixture of salt and peppers. And begin to cook onions, frying it in the part melted in the sautéed goose fat. Once this is done, mix the onions with ground beef and stuff the bird. Then sew the edges of the cut prepared with a culinary thread and send the future masterpiece into the oven. The recipe fried goose is cooked at a temperature of 185 degrees, an average of 3 hours (at a rate of 45 minutes per kilogram of poultry). In this case it is extremely important that its filling is evenly and completely baked. To properly prepare a goose, you need to water it every 15 minutes with leaky fat and turn it over regularly. After three hours you can get the bird and leave it a little cool. In the meantime, you can just cook a side dish. It is necessary to mix the sauerkraut with the previously left part of the melted fat and extinguish it for 15 minutes (you can do it simply on the stove in a saucepan). 5 minutes before the end to it, you need to add the apples cut into slices. This recipe is also interesting because fruits are part of the garnish, and not the filling. A roast goose will be cooked in apples, not with apples, but this dish will not become less tasty. Next, you need to lay the bird on a dish, serve it with a side dish, decorate with parsley (if you want). Cut it is not necessary, especially if the roast goose was cooked by you for the first time, - for the eaters gathered, the filling will be a pleasant surprise. The dish is impressive with a variety of flavors, so do not hesitate to cook it - it is guaranteed success. Each of the presented goose recipes is interesting in its own way. Choose the one that you liked the most, and try to cook it. Better yet, try to implement all these recipes close to the heart of gourmets, not one but four times. And make sure that preparing a goose with apples is a pleasure, albeit troublesome, but a hundredfold pays off praise to your culinary talent. We advise you to read: