Probably every good housewife at least once alife thought about how to cook a goose in the oven. It is clear that this dish is not for every day. A large goose with an appetizing ruddy crust on a large plate arises in the imagination, first of all, in connection with some big holiday, a significant event. This could be New Year, an anniversary, a wedding or another celebration. But, of course, the main holiday with which people are accustomed to associate this dish is Christmas. There is even such a phrase - Christmas goose. There are many recipes for cooking goose. They differ mainly in the composition of the ingredients. For the minced meat, which is filled into the inside of the carcass, according to different recipes, they take a variety of products, focusing on taste and financial capabilities. So, according to one recipe, you can stuff a goose with buckwheat or rice porridge. In another recipe, mushrooms, onions, goose giblets (liver, heart, stomach), herbs and spices are added to the porridge. Some recipes recommend making minced meat from sauerkraut. To give it a piquant taste, it is supplemented with smoked breast, onions and butter. The classic recipe for cooking goose in the oven is considered to be the recipe for goose stuffed with apples. Here, too, additions are possible. Potatoes can be added to apples. Other fruits go well with them: oranges, tangerines, lemon. You can add a little white wine. Below, we will consider a simple classic recipe for goose with apples. And whether to add any of your own ingredients to it or not is the decision of each housewife. There is always an opportunity to experiment and create your own unique recipes for cooking goose.

Preparing the goose and stuffing

When choosing a goose for cooking, you shouldtake into account that it should fit completely into the oven and feel free there. Here the size is important and going overboard will be inappropriate. Goose meat is distinguished by its increased toughness. Therefore, in order not to spoil the impression of the main dish during the holiday, you need to take care of its softening in advance. There are a couple of simple ways:

In general, the aging of the goose carcass in the refrigeratorfor several hours gives a softening effect. And the combination of aging with the above methods will guarantee that guests will be able to appreciate the culinary masterpiece without fears about the integrity of their teeth. And the honor of the hostess will be saved, and the main dish of the table will not disappoint anyone. Now it's time to get down to the apples. It is best to cook the goose with Antonovka. This variety tolerates the baking process in the oven well, retains its shape and goes very well with the taste of meat. It is better to take more apples than seems sufficient. During cleaning, they lose some of their weight. Each apple is divided into 4 parts, the peel with the core is removed.

The recipe for a goose stuffed with apples

So, let's move on to the preparation itself.We will need the following products: goose - 2-2.5 kg, poultry fat - 60 g, butter - 45 g, apples - 300-400 g, parsley or dill, ground black pepper and salt to taste. Preparation: Fill the prepared carcass with apples, sew up, salt and pepper. Pour melted butter, place in a mold with the back down and put in the oven. Pour water into the bottom of the mold in advance to a height of about 1-2 cm. Preheat the oven to 250 degrees. The total baking time is approximately 3 hours. It is worth dwelling on the baking temperature in the oven in more detail. The first 20 minutes the temperature in the oven is maintained at 250-270 degrees. Then gradually lower to 220 degrees, and the last hour is best kept at 180-200 degrees. The goose should be turned over during cooking. After 20 minutes from the start of roasting, it should be turned back up, and then turned over approximately every half hour, pouring over the melted fat. About 40 minutes before readiness, open the oven and surround the goose with apple pieces on all sides. If you do this earlier, they will burn. When serving, remove the threads, put the goose on a plate and surround it with baked apples. Pour the juice released during frying and melted butter on top, garnish with fresh herbs. Red wine, festive toasts and a great mood will be an excellent addition to the main dish of the table. And the enthusiastic exclamations of the guests at the sight of a delicious, beautifully laid out and decorated goose are a reward for the hostess for her efforts. Good luck to everyone and bon appetit!

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