Whole goose in the oven with apples. Oven-baked goose stuffed with apples Oven-baked goose with apples

Baked goose is a traditional, very tasty dish for the holiday table. We will tell you how to cook it so that the meat turns out tender and juicy. The simplest and most accessible ingredients can completely change the taste of this, at first glance, dry and tough bird. Baked apples are the perfect addition to a holiday dish. We are sure that even novice housewives can handle this recipe! Based on the recipe.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. With the help of the site, it unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking you will receive 1 pc.
• Cooking time: 4 hours

Ingredients

• 3.5 kg goose
• 1 kg apple
• 6 tsp honey
• 180 g mustard
• 1 tsp honey
• 1/2 tsp. sea ​​salt

Cooking method

To calculate the cooking time for the goose, proceed from the following data: it is better to defrost the goose in a deep bowl, transferring it from the freezer to the refrigerator. It is better to do this a day before marinating it. You need to marinate the goose for at least 6 hours. That is, if you need to serve a goose on the evening of December 31, then you need to remove it from the freezer on the evening of December 29, and marinate it on December 30, depending on the time it is completely defrosted. Wash the defrosted goose and dry it. Cut off the tail and neck, and remove the remaining feathers with tweezers.

Prepare the marinade: mix mustard with liquid honey, salt and spices (for example, ground paprika, black pepper, grain mustard). Coat the goose with marinade inside and out.

Wrap the container with the goose in cling film and put it in the refrigerator for 4-12 hours.

Turn on the oven and preheat to 210 degrees. Remove the bird from the refrigerator, remove the film and allow the goose to warm to room temperature. Wash the apples (it is better to use unsweetened varieties), set half of them aside, cut the other half into quarters, and remove the core. Stuff the goose tightly with apple quarters, sew up the belly or fasten the edges with toothpicks (they can then be easily removed without leaving marks). Grease a large, deep baking dish with a thin layer of vegetable oil or pour a tablespoon of water and place on the back of the goose. Place in a preheated oven and immediately reduce the temperature to 180 degrees.

Once the goose is slightly browned, cover the pan with foil. Important: do not wrap the goose tightly in foil, otherwise it will stew. The bird takes 3.5-4 hours to cook. Every hour you need to take it out and water it generously with the released fat.

Cut off the top of the set aside apples with a sharp knife. Pour a teaspoon of honey into each apple, close the lid and, 3 hours after the start of cooking the goose, place the whole apples next to it. Cover again with foil and cook for the remaining time.

Wrap the finished goose in foil before serving. Serve hot with baked apples.

Goose with apples ready! Bon appetit!

A goose with apples has been a symbol of Christmas in Russia since the time of Peter I. The bird with porridge, fruits or vegetables as a filling is traditionally prepared by the whole family. There are many recipes for this simple dish. Modern housewives cook goose in the oven with apples, prunes, oranges, mushrooms, spices and other products, adding various marinades and sauces to obtain more juicy and tasty meat.

Ingredients:

• medium goose - 1 carcass;
• prunes - 150 g;
• small apples - 15 pcs.;
• dried apricots - 50 g;
• cranberries - 0.5 kg;
• honey - 50 ml;
• soy sauce - 50 ml;
• caraway seeds, greens - to taste;
• salt - to taste.

Preparation:

If a domestic goose was used for baking, the meat will be tender, soft and aromatic, but the carcass must be thoroughly rinsed with running water to eliminate the smell of offal.

Recipe with apples, white wine and cumin

Ingredients:

• goose - 4 kg;
• pears - 3 kg;
• green apples - 4 kg;
• sauerkraut - 200 g;
• cranberries - 50 g;
• dried apricots and other dried fruits - 200 g;
• dry white wine - 200 ml;
• rice - 200 g;
• cognac - 50 ml;
• water - 100 ml;
• spices (cumin, rosemary, pepper, salt) - to taste.

Preparation:

1. 1. Rinse the goose in water 2-3 times, rub it with spices, remove excess fat and place it on the bottom of a baking sheet. Also put a cabbage leaf on it, and a bird on top, so its delicate skin will not stick to the coating of the container.
2. 2. Cut apples, dried fruits and pears into small pieces, add cranberries, mix, add water and cognac for flavor.
3. 3. Place fruit inside the carcass, close the skin with toothpicks or sew it up with thread.
4. 4. Place the bird in the oven at a temperature of +220 degrees for 10-15 minutes, then reduce the temperature to +200 and cook for 3 hours, periodically basting the meat with fat.
5. 5. An hour before the end of time, add the remaining apples and pears to the goose, pour white wine over them and the meat.
6. 6. After cooking, drain the fat and spices, add the rice and fruits that have been simmering with the poultry, and make a side dish in the oven or on the stove.
7. 7. Decorate the goose with fruits and herbs, pour wine on top. Serve the dish with rice, cabbage or potatoes.

To cook roast goose, dry and semi-dry white wine is used to soften the texture of the meat. Fortified and sweet drinks are excluded during stewing, frying and other heat treatments. White wines are suitable not only for stewing, but also for seasoning sauces and marinades.

New Year's goose with tangerines

Ingredients:

• goose (carcass) - 4 kg;
• tangerine - 5 pcs.;
• apples - 3 pcs.;
• cinnamon - 0.25 tbsp. l.;
• sweet paprika - 0.25 tsp;
• honey - 2 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• salt - 0.5 tbsp. l.

Preparation:

1. 1. Prepare the marinade: squeeze the juice of 1 tangerine, add honey, soy sauce, salt, paprika for color and cinnamon for a light sweet aroma. Mix thoroughly and spread the mixture onto the poultry, leave it like this for 1-2 days on the top shelf in the refrigerator.
2. 2. When the marinated goose is saturated with spices from the sauce, remove and stuff it. Place 3 tangerines and apples, cut into pieces, inside; they will add citrus and sweet and sour notes to the meat.
3. 3. Cover the wings and tips of the legs with foil, wrap the goose separately in foil, place on a wire rack, and place a baking sheet underneath to drain all the fat during the cooking process. Place the meat in the oven, set the temperature to +180 degrees, bake for 3 hours. 30 minutes before cooking, unwrap the foil to create a golden crispy crust.
4. 4. Serve the dish with your favorite side dish; stewed cabbage is ideal for this.

Festive goose is prepared for New Year, Christmas, Easter and other holidays. As a side dish you can make porridge, vegetables, serve baked apples with cranberries or prunes.

Recipe with apples, oranges and garlic

Ingredients:

• goose - 1 carcass;
• orange - 2-3 pcs.;
• apples - 4 pcs.;
• soy sauce - 20 ml;
• dry red wine - 20 ml;
• sugar - 1.5 tbsp. l.;
• garlic - 3 cloves;
• salt - 1 tsp;
• seasonings (paprika, turmeric, ginger, mixture of peppers) - to taste.

Preparation:

1. 1. Wash the goose with cold running water, dry with paper towels outside and inside.
2. 2. Grind 2 cloves of garlic, add salt and grease the inside of the bird with the mixture.
3. 3. In a separate container, combine soy sauce, wine, salt, sugar, seasonings, chopped garlic clove and the zest of 1 orange. Spread the mixture over the carcass and leave it in the refrigerator for several hours.
4. 4. Cut the oranges into small pieces and place them inside the goose, sew up the hole or pin it with toothpicks.
5. 5. Heat the oven to +230 degrees, place the bird on a baking sheet, cook for 15 minutes, then reduce the temperature to +200 degrees. Bake the dish for 3 hours. Check readiness with a toothpick: stick it in the joint of the paws; if clear liquid flows out, you can remove the bird; if there is blood, you need to fry it some more.
6. 6. Serve the goose, garnished with oranges, with apples or your favorite side dish.

During cooking, you need to baste the bird every 15 minutes with the fat released from it to make the meat juicy and flavorful.

With apples, buckwheat and mushrooms

Ingredients:

• goose - 4 kg;
• buckwheat - 200 g;
• broth - 300 ml;
• champignons - 300 g;
• bacon - 200 g;
• prunes - 100 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• sweet and sour apples - 4 pcs.;
• juniper berries - 10 pcs.;
• garlic - 1 clove;
• pomegranate seeds - 50 g;
• vegetable oil - 20 ml;
• salt and pepper - to taste.

Preparation:

1. 1. Prepare the ingredients: wash the goose, trim off all excess fat and the tips of the wings.
2. 2. Grind juniper berries, salt, pepper and rub the carcass with the mixture.
3. 3. Spread the inside of the bird with salt, pepper and chopped garlic. Place the goose in the refrigerator for 2-3 hours or a day.
4. 4. Prepare the filling: select the buckwheat, wash and cook until half cooked. Peel and chop the onions, carrots, bacon, wash and chop the champignons.
5. 5. Place bacon in a frying pan and fry until golden brown, periodically adding vegetable oil. Remove the product from the frying pan, put onions and carrots in oil, fry for 3-5 minutes, add champignons and simmer for a quarter of an hour. Mix with bacon and buckwheat, salt and pepper, and combine with chopped prunes.
6. 6. Stuff the carcass with the prepared filling, sew up the belly with threads or connect with toothpicks. Prick the fatty parts with a toothpick to release excess fat during cooking. Place the goose in a roasting bag and place in a deep baking pan. Preheat the oven to +200 degrees and bake the bird for 3 hours.
7. 7. Pour the fat from the sleeve onto a baking sheet, place the apples there and cook for 25-30 minutes. Place the goose on a platter and garnish with apples and pomegranate seeds.

The mixture of apples and fat has an unusual taste, so it is better to bake the fruit in a container separate from the fat.

A simple recipe for goose in the oven with whole apples

Ingredients:

• goose - 1 carcass;
• garlic - 1 head;
• lemon - 1 pc.;
• apples - 5 pcs.;
• honey - 30 ml;
• salt - to taste;
• seasonings - pepper, bay leaf, oregano, sage.

Preparation:

1. 1. Gut the goose, rinse it thoroughly with cold water, rub it with seasonings and salt, sprinkle with lemon juice and place in the refrigerator overnight.
2. 2. The next day, pierce the skin with a knife, stuff it with pieces of garlic and the remaining lemon.
3. 3. Cut the apples into slices, mix with honey and stuff the goose with them. Sew up the hole or secure it with toothpicks.
4. 4. Grease a baking sheet with oil and place the goose on it. Place in the oven for 2 hours, set the temperature to +220 degrees. After cooking, leave the meat in the oven for 30 minutes.

To keep the goose juicy, the carcass must be basted with the leaking fat every 20 minutes.

Option with apples, potatoes and sour cream

Ingredients:

• goose - 2.5 kg;
• potatoes - 1.5 kg;
• apples - 700 g;
• onions - 3 pcs.;
• sour cream - 200 ml;
• tomato paste - 20 g;
• dried ground garlic - 1 tsp;
• seasonings (dill, parsley, paprika, black and red pepper, bay leaf) - to taste;
• salt - to taste.

Preparation:

1. 1. Butcher the goose, wash it thoroughly and trim off all excess fat. Cut off the neck, divide the carcass into parts, remove the drumsticks and wings.
2. 2. Place pieces of meat in a container and fill with water. Cut 1 onion into 4 pieces and add to the bird along with bay leaf, salt and pepper. Cover with a lid and leave in the refrigerator for a day.
3. 3. Remove the marinated meat, dry with towels, rub the pieces with tomato paste and seasonings, and leave in the refrigerator for 4 hours.
4. 4. Separately marinate the potatoes, sprinkle some of the spices on them, stir, and top with onions, apples and pieces of meat cut into half rings.
5. 5. Pour sour cream and 500 ml of water, cover the mold with a lid and place in an oven preheated to +180 degrees, bake for 2 hours. Half an hour before cooking, remove the lid and cook until golden brown.

The longer the meat is marinated in the refrigerator, the more tender and flavorful it will be. It is important to cook the dish under the lid for the first 1.5 hours and only then open it. During this period, all the juices secreted by the meat and apples will exchange flavor with the potatoes, making them soft.

Recipe from Yulia Vysotskaya

Ingredients:

• goose carcass (4-5 kg) - 1 pc.;
• potatoes - 2 kg;
• aromatic apples - 6 pcs.;
• bulbs - 3 pcs.;
• lemon - 1/2 pcs.;
• sweet port, Madeira or sherry - 250 ml;
• olive oil - 3-4 tbsp. l.;
• redcurrant jam or jam - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• mustard powder - 1 tsp;
• mustard with grains - 1 tsp;
• pink pepper - 10 grains;
• coarse sea salt - 1/4 tsp.

Preparation:

1. 1. Prepare the carcass: wash it, trim off excess fat, prick it over the entire surface with toothpicks.
2. 2. Wrap the wings and legs in foil in advance, place the goose on a baking sheet and bake at a temperature of +220 degrees for 20 minutes, then reduce the temperature to +180 and continue stewing for another 2 hours.
3. 3. Peel and cook the potatoes until half cooked, place them on a baking sheet next to the carcass and pour in the reserved fat, cover with foil and bake until the end of the time.
4. 4. Peel the apples and cut into slices along with the lemon. Pour 50 ml of water into a small container, add apples, lemon, sugar and simmer for about a quarter of an hour. After cooking, cool and blend with a blender to a puree consistency.
5. 5. Heat olive oil in a frying pan and fry the onion, cut into half rings. Add port wine and redcurrant jam, mustard powder and pink peppercorns, pour 750 ml of water and simmer the dish for 15 minutes, then add mustard and apple puree.
6. 6. Remove the goose from the oven and place the potatoes around it. Before serving, baste with fat from the pan. Serve with applesauce sauce.

The apple sauce is aromatic, with a slight introduction of salty-bitter taste. The meat with a side dish of potatoes is bright in taste and aroma, the dressing gives it piquancy and lightness.

Goose with apples: cooking basics

The bird is marinated, the filling is placed inside, and then the whole bird is baked along with the fruit, choosing the time and temperature. Many chefs recommend another cooking method: serve fruits and vegetables with the goose as a side dish, making them separately. The products placed inside are thrown away, as they have absorbed excess fat and given their juice to the meat, having performed their main function.

Step-by-step recipes from popular chefs suggest marinating the bird separately from the ingredients with which it will be stuffed. It is better to bake apples with oranges and prunes, potatoes with carrots and onions separately from the goose, serving them as a side dish.

In different countries, poultry is prepared with additional products:

• In Germany - with red cabbage, roast gravy and dumplings.
• In Sweden - with Brussels sprouts and apple mousse.
• In Denmark - with prunes, pickled onions and cranberries.
• In Ireland - with boiled potatoes and salted bacon.

Suitable cookware

Sticking of goose meat to the baking sheet can be easily eliminated by the correct choice of dishes for baking in the oven. The quality depends on the material from which it is made:

• Ceramic - Durable earthenware for use in microwave, electric and gas ovens. A layer of glaze applied to the surface has non-stick properties, and therefore meat and other foods cooked in ceramic dishes turn out juicy and soft. It is important to remember that if the temperature changes, it may burst; because of this, you cannot place the vessel with the product in an already preheated oven.
• Aluminum is a lightweight and durable material, suitable for baking in the oven or microwave. The dishes can be placed in an already heated oven without fear of damage to the mold. Products do not stick to the surface due to the applied layer of non-stick coating.
• Glass is an environmentally friendly material that does not absorb odors and fats. Withstands high temperatures when raised slowly. The advantages include non-stick properties and the ability to observe the cooking process.

There is no best baking sheet for a goose; you can use those containers that have not lost their non-stick properties, which will allow you to easily remove the carcass and serve it on the table.

Preparing poultry for roasting in the oven

The main problem with baked goose is tough meat and an inexpressive white skin that does not even remotely resemble a golden crust. When stuffing, the filling turns out dry with a pronounced poultry aroma, which indicates an incorrect preparation technique. It’s possible to cook a goose in the oven with a crispy crust and a delicate “apple” aroma of meat.

Choosing a carcass is an important stage; you need to purchase a bird weighing at least 3-5 kg, preferably fresh. If you only eat frozen meat, then the thawing process should take place without using a microwave or boiling water, otherwise the meat will turn out dry and tasteless. After this, the bird’s wing tips or entire wings must be trimmed.

Crispy crust and marinade

A crispy, golden crust does not always appear after baking in the oven, and if the process takes place in a sleeve, the goose turns out more boiled. The interaction of meat with boiling water is mandatory. The process is necessary so that the leather tightens and does not succumb to cracks when exposed to the high temperature of the oven. After pouring boiling water over the goose, wipe it with paper towels until completely dry.

The main secret of a crispy crust and soft, aromatic meat is pre-marination. There are 2 ways to prepare a tasty marinade:

• Dry marinating involves mixing salt, pepper, dry herbs or other seasonings and then rubbing the carcass on both sides.
• Wet marinating is characterized by preparing a solution for immersion inside the bird. The same seasonings are used for it as for the dry type, additionally vinegar, soy and mustard sauces, water, and broth are added. After this, the goose is left in a cold place for a day, or better yet, for 2-3 days.

The bird must be baked in an oven preheated to +240 degrees; after 10-15 minutes the temperature drops to +180 degrees and remains at this level until the end of cooking. In this case, it is important to place the carcass on a baking sheet where the goose fat will drain. You can also periodically pour it over the meat for greater juiciness and flavor.

Goose cooked in the oven is a must-have Christmas dish in many countries. The bird is baked whole or cut into pieces, and the best side dish is baked apples, potatoes or rice. To make the meat soft and juicy, you need to know how to cook a goose correctly. Otherwise, the pulp will remain hard and rough, and it will be very inconvenient to eat.

A whole goose cooked in the oven looks beautiful and festive on the table. To make the meat soft, it is better to bake it in foil.

• poultry carcass;
• 3 – 4 green apples;
• homemade sour cream;
• salt;
• ground pepper;
• dried herbs;
• poultry seasonings;
• culinary foil.

How to cook goose with apples in the oven:

1. Wash the carcass and dry with paper towels.
2. Mix sour cream with salt, ground pepper, dried herbs and seasonings. Cut the apples into slices.
3. Lubricate the inside of the goose with a small part of the resulting sauce, place the apple filling there and secure the cut with thread or toothpicks.
4. Spread the remaining sauce evenly over the surface of the carcass, and then wrap it in several layers of foil so that there are no holes left.
5. Place the package with valuable cargo on a baking sheet and bake for 3 hours. Half an hour before removing the dish, you should unfold the foil so that the goose is covered with a crust.

Attention! Baking time depends on the weight of the goose. If the bird is small, 2.5 - 3 hours is enough, and a large bird can cook for up to 4 hours.

The goose, cut into pieces and cooked according to the recipe below in a slow cooker, turns out to be tasty, juicy and very soft.

To make such a dish, you will need the following products:

• 550 – 600 g goose meat;
• 2 onions;
• 2 – 3 carrots;
• several fruits of sweet bell pepper;
• tomato paste;
• dried basil;
• salt and black pepper.

Goose pieces are prepared in a slow cooker like this:

1. First you should wash the meat, wipe it with a napkin and cut it into small pieces. The bones will need to be removed.
2. Fry the meat pieces in the multicooker bowl and then remove. It is advisable to use goose fat for cooking rather than vegetable fat.
3. In the fat where the goose was fried, simmer carrots cut into strips, onions chopped into half rings and peppers.
4. Dilute the tomato paste with boiled water, put the meat in a bowl, pour in the resulting sauce and simmer for 1 hour.

On a note. If the bird is being prepared only for adults, a quarter of an hour before turning off the appliance, you can pour a glass of dry wine into the container. Then the meat will turn out especially tender and aromatic.

In a culinary sleeve, products retain their taste because they are cooked in their own juice.

To make a goose this way, you need the following components:

• poultry carcass;
• 120 g rice;
• 50 g raisins;
• 70 g dried apricots;
• mayonnaise;
• turmeric;
• dried herbs;
• poultry seasonings;
• salt;
• culinary sleeve.

Operating procedure:

1. Sort through the rice, place in a large bowl and pour boiling water over it for a quarter of an hour to swell.
2. Soak dried apricots and raisins in cool water.
3. Wash the goose carcass and dry with napkins.
4. Drain the rice grains and dry fruits, combine the ingredients and sprinkle with turmeric to give a nice golden color. Add salt and seasonings.
5. Lubricate the inside of the bird with mayonnaise, stuff it with filling and secure the cut.
6. Coat the carcass with a mixture of mayonnaise, dried herbs and seasonings, place in a culinary sleeve and tie tightly.
7. Make several cuts with a knife in the upper part of the sleeve so that air can escape, and place the bird to bake.

Attention! When stuffing a carcass, you need to leave about a third of the space free, since the rice will increase in volume during baking.

How to cook delicious wild goose

Wild goose is a more capricious bird in cooking. It can be quite tough, because to cook such a bird deliciously, it is better to first cut the carcass into pieces and keep it in the marinade.

For cooking you will need:

• wild bird carcass;
• red wine;
• Cherry juice;
• apples;
• pears;
• powdered ginger;
• dried coriander;
• seasonings;
• salt.

Procedure:

1. Cut up the bird, rub the pieces with a mixture of salt and seasonings, place in a pan, pour in red wine and marinate in the cold for 7 - 9 hours.
2. Place the bird in a large container, pour over the remaining marinade, cover the container with foil and bake.
3. When the marinade has evaporated, place sliced ​​pears and apples between the pieces, pour in cherry juice and bake until tender.

You can cook such a dish not only in the oven, but also on the stove, using large dishes with thick walls.

Christmas bird

This is a traditional English recipe for making a real Christmas goose. The most important thing is to choose the right bird. She should be young and not particularly large.

For cooking you will need:

• goose carcass;
• 5 – 6 bulbs;
• a slice of white bread;
• milk;
• lemon;
• ground pepper;
• a pinch of dried sage;
• ground nutmeg;
• a little fine salt.

Procedure:

1. Wash the bird, dry it with napkins and rub with a mixture of salt, pepper and sage. Marinate for 2 – 3 hours.
2. Place the onions on a baking sheet without peeling them and place in the oven for 40 - 45 minutes. Then remove, cool, remove the husks and chop finely.
3. Soak a slice of bread in milk, squeeze, chop, mix with onion, pepper, salt, sage and nutmeg.
4. Stuff the goose with the resulting mixture and secure the cut with thread.
5. Pour citrus juice over the bird, place in a deep heat-resistant dish, add a little water and bake.

Attention! To ensure that the goose has a golden brown crust and the meat is not over-dried, you will need to baste the carcass with the released fat every 10 to 15 minutes.

Recipe with oranges

Goose is a rather fatty bird, and oranges will add a pleasant sourness to the meat. But it will take at least 8 hours to marinate before baking.

For cooking you will need:

• goose;
• oranges;
• green onions;
• ginger root;
• 30 ml soy sauce;
• a little sugar;
• salt and suitable seasonings.

Procedure:

1. Wash the bird, dry it with a towel and trim the ends of the wings.
2. Peel the oranges, chop the zest and mix with sugar, salt and seasonings. Then pour the mixture with soy sauce, let it brew and rub the resulting mixture onto the bird.
3. Free the citrus pulp from films and seeds, chop and combine with grated ginger, chopped onion and salt. After this, stuff the resulting mass into the goose and refrigerate for 8 to 10 hours.
4. When the carcass is marinated, place it on a baking sheet lined with foil and bake until done, frequently basting with fat.

In order not to waste time preparing the side dish, 30 - 40 minutes before the bird is ready, you need to put the potatoes cut into slices in the mold next to it.

Goose baked with rice and liver

To stuff a goose with offal, it is better to take chicken liver. The type of rice does not matter; you can use both round and long grain.

For cooking you will need:

• poultry carcass;
• 250 g liver;
• 120 g rice;
• bulb;
• White wine;
• olive oil;
• salt and seasonings.

Sequencing:

1. Mix salt and seasonings with oil, rub the resulting mixture onto the washed and dried poultry, and place it in the refrigerator for 8 to 10 hours.
2. Pass the liver through a meat grinder and fry in a frying pan with chopped onion.
3. Add washed and dried rice, white wine, salt and seasonings to the offal. Simmer until the cereal is soft and the liquid has evaporated.
4. Stuff the bird with stuffing, seal the cut and send the carcass to bake.

A goose prepared according to this recipe will turn out ruddy, beautiful and tasty.

How to stew with sauerkraut

To prepare this dish you need large dishes with thick walls. It's better to take a duckling.

The following products will be required:

• 650 g goose;
• 700 g sauerkraut;
• 2 onions;
• carrot;
• bay leaves;
• greenery;
• salt and seasonings.

Sequence of work:

1. Separate the goose meat from the bones and cut it into small slices.
2. Pour oil into the bottom of the dish, heat it up and fry the bird, seasoning with salt and spices.
3. Chop the onions and carrots, add to the meat and simmer until soft.
4. Add sauerkraut and bay leaf to the dish, add water and cook, tightly closing the lid, for 45 - 50 minutes.

Serve the finished dish hot, sprinkled with chopped fresh herbs.

Goose legs in honey sauce

Goose legs baked with spices in honey sauce will take pride of place on the holiday table.

For cooking you will need:

• goose legs;
• liquid honey;
• lemon juice;
• ground paprika;
• oregano;
• black or red pepper;
• salt.

Preparation procedure:

1. Wash the goose legs and dry with a towel.
2. Rub the preparations with a mixture of salt and spices, and then place them in a deep bowl.
3. Mix honey with lemon juice, pour the resulting sauce over the goose legs, stir and leave to marinate for 5 - 6 hours.
4. Line a baking dish with foil, add the meat and cook until tender, basting with the juices that stand out.

Advice. To give the goose a unique flavor, 40 minutes before taking out the dish, you will need to place apple slices sprinkled with cinnamon on a baking sheet.

Roast with potatoes

You can make an incredibly tasty roast from goose if you soak the meat in beer for several hours before baking.

For cooking you will need:

• 700 g goose meat;
• 5 – 6 potatoes;
• 2 onions;
• 3 carrots;
• light beer;
• seasonings for potatoes and poultry;
• ground pepper and salt.

Procedure:

1. Cut the goose meat into pieces, rub with salt and seasonings, pour in beer and refrigerate for 2 - 3 hours.
2. Peel the vegetables and cut them: potatoes into large pieces, carrots into round thin slices, and chop the onion into half rings.
3. Sprinkle the potatoes with salt and spices, mix with onions and carrots, and drain the marinade from the meat.
4. Place the prepared ingredients in a cooking sleeve, tie tightly and make several punctures in the upper part. Place the sleeve on a baking sheet and place in the oven.

After baking, you can immediately place the hot dish on plates, garnishing with sprigs of fresh herbs.

Step-by-step preparation with quince

Quince and kiwi will help make fatty goose meat especially soft and tender.

To prepare this dish you will need the following products:

• goose carcass;
• 2 – 3 quinces;
• several kiwi fruits;
• sour cream;
• a little mustard;
• salt and suitable seasonings.

Preparation procedure:

1. Wash the goose carcass and dry with a towel.
2. Mix sour cream, mustard, salt and spices until smooth.
3. Spread the resulting mixture onto the bird and marinate for 6 – 8 hours.
4. Chop the quince and kiwi, mix and add a little salt.
5. Stuff the bird with the filling, place it in a baking sleeve or wrap it in foil and bake until done.

In order for the goose to turn out golden brown, it will need to be unwrapped 30 - 40 minutes before removing from the oven.

Poultry baked with prunes

Goose with prunes and nuts turns out very tasty, and to prevent the meat from drying out, it is baked in salted dough.

For cooking you will need:

• poultry carcass;
• prunes;
• walnuts;
• flour;
• purified water;
• salt and seasonings.

Operating procedure:

1. Wash the goose, rub with salt and seasonings, and then put it in the refrigerator for a couple of hours.
2. Soak the prunes in water, then drain the liquid, dry the dried fruits and mix with chopped walnut kernels.
3. Prepare a dough from flour and water, adding a few tablespoons of salt.
4. Stuff the goose with stuffing, sew up the cut with thread, and then wrap the carcass with dough so that not a single hole remains. Send the workpiece to bake in the oven.

In this case, the salted dough serves as a sleeve or culinary foil. It prevents the juice from leaking out, and the meat turns out tender and soft.

1. Cooking goose does not require any special culinary skills. Everything is more than simple.

2. Prepare the filling first: cut the apples into small pieces and melt one spoon of sugar in a dry frying pan. This is how you caramelize it, frying it until golden brown.

3. Add a little vegetable oil to the frying pan and add the apples there. They are overcooked together with sugar for no more than 10 minutes.

4. Separately, cook a glass of rice in lightly salted water. Rinse the cooked rice in a colander under running water. Transfer it to a deep container. Add ready-made apples, salt, seasonings to the rice and mix everything carefully. It's also good to add a little paprika (no more than 1 tsp).

5. You can start stuffing the previously prepared goose. First, rub it inside with salt. After this, place the prepared filling with apples inside and sew up the hole. You can also fasten it with toothpicks, which are easily removed after baking.

6. Now you can place the goose on a baking sheet and grease its surface with a thin layer of mayonnaise. The baking process is a little long. Place the goose in the oven preheated to 190 degrees for one hour. As soon as it begins to turn golden brown, immediately cover it with foil and place in the oven for another hour. You can bake it in foil from the very beginning, but in order to get a golden brown crust, the foil will need to be removed half an hour before it’s ready.

7. After baking the goose, lay it out and garnish with parsley and lettuce leaves. A festive table with such a dish will be truly royal!

We always buy a huge carcass of a domestic goose for big holidays. Homemade makes it very tasty.
Wash the goose and dry it.
In a plate, mix salt, ground black pepper, spices for meat, or at your discretion and taste, the main thing is that these spices do not contain salt, and the composition is made from natural herbs.
Rub the goose very well with this mixture on all sides and inside.
Apples for goose need sour or sweet and sour. Cut them into 4 parts, remove seeds and tails.
Stuff the goose very tightly with apples. Place apples on the sides too.
Leave the goose to soak for several hours. It is better to wrap it in cling film and leave it overnight.
Then put it in a preheated oven and bake for several hours.

During baking, when the goose just begins to brown, you need to cook the goose every 10-15 minutes. pour a tablespoon generously of the fat in which it lies. Then it will not dry out and the meat will be tender.

Serve with apples; they are also very tasty.
You can serve anything as a side dish - mashed potatoes, buckwheat, pasta or fries.
Enjoy your meal.