Probably, every good mistress at least once inlife was thinking 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 platter arises in the imagination, above all, in connection with some great holiday, a momentous event. It can be a 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 - a Christmas goose. There are many recipes for cooking goose. They differ mainly in the composition of the ingredients. For minced meat, which fill the inside of the carcass, according to different recipes take a variety of products, focusing on taste and material possibilities. So, according to one recipe you can stuff a goose with buckwheat or rice porridge. In another recipe for mushrooms add mushrooms, onions, goose giblets (liver, heart, stomach), greens and spices. In some recipes it is recommended to make forcemeat from sauerkraut. To add a piquant taste, it is complemented with smoked breast, onion and butter. A recipe for goose stuffed with apples is considered a classic recipe for cooking a goose in an oven. Here too, additions are possible. You can add potatoes to apples. Combine with them other fruits: oranges, tangerines, lemon. You can add some white wine. Below we will consider a simple classic goose recipe with apples. And add to it some of their ingredients or not - the decision of each hostess. There is always the opportunity to experiment and create your own unique goose cooking recipes.

Preparing the goose and stuffing

When choosing a goose for cooking,take into account that he must enter completely into the oven and feel free there. Here the size is important and the search will not be appropriate. Goose meat is characterized by increased rigidity. Therefore, in order not to spoil the impression of the main dish during the holiday, it is necessary to take care of its mitigation in advance. There are a couple of simple ways:

Soak the carcass for the night in a weak solution of apple cider vinegar.

Prepared goose rubbed with salt and pepper, sprinkle a little white wine. Then wrap it in polyethylene and put in the refrigerator for 6-8 hours.

In general, the very self-control of the goose carcass in the refrigerator infor several hours gives a softening effect. A combination of excerpts with the methods outlined above will guarantee that guests will be able to appreciate the masterpiece of cooking with dignity without fear of the integrity of their teeth. And the honor of the mistress will be saved, and the main dish of the table will not disappoint anyone. Now it's time to start apples. It is best to cook a goose with an Antonovka. This variety tolerates the baking process in the oven, keeps its shape and is very successfully combined with the taste of meat. Apples are better to take more than it seems sufficient. During cleaning they lose some of their mass. Each apple is divided into 4 parts, the peel with the core is removed.

The recipe for a goose stuffed with apples

So, go directly to the preparation. We need the following products: goose - 2-2.5 kg, poultry fat - 60 g, butter - 45 g, apples - 300-400 g, parsley or dill greens, ground black pepper and salt to taste. Preparation: Prepared carcase filled with apples, sewed, salt, pepper. Pour melted butter, put it in a mold, and put it back into the oven. At the bottom of the mold, pre-pour the water approximately to a height of 1-2 cm. The oven heats up beforehand to 250 degrees. The total baking time is approximately 3 hours. It is necessary to dwell on the temperature of baking in the oven. The first 20 min. the temperature in the oven is maintained at 250-270 degrees. Then gradually decreases to 220 degrees, and the last hour is better to withstand at 180-200 degrees. Goose during cooking should be turned over. In 20 minutes. from the beginning of baking it should be turned back up, and then turn about every half hour, watering the grease. In about 40 minutes. until ready to open the oven and put the goose on all sides with pieces of apples. If you do this before, they will burn. When filing to the table remove the thread, put the goose on a dish and impose baked apples. At the top, pour the juice, which was released during frying, and melted butter, and decorate with fresh herbs. Red wine, festive toasts and fine mood will be an excellent addition to the main course of the table. And the enthusiastic exclamations of the guests at the sight of the delightful, beautifully laid and decorated goose - the reward to the mistress for her labors. Good luck to everybody and a pleasant appetite!

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