Cook something new for Christmas interesting dish- Christmas goose with apples. You will have to tinker with it, but the result will pleasantly surprise you and your guests. According to this recipe, the Christmas goose with apples turns out to be very soft, like a turkey or chicken, and the spices give it a special magical aroma.
How to cook Christmas goose with apples
Let's cook marinade for Christmas goose with apples:
Divide the garlic into cloves and peel;
Grind a whole head of garlic through a press or fine grater;
add to it dried rosemary, thyme, ground black pepper and 1.5 teaspoons of salt;
Pour sunflower oil into a bowl with garlic and herbs;
Wash the orange and cut it into 2 parts, squeeze the juice.
Thoroughly mix the marinade and leave it to soak in the juices. Now let's prepare the Christmas goose itself:
Wash the bird, pluck it and pierce it over the entire surface with a wooden stick so that the marinade is well absorbed;
We wipe the goose dry;
Pour the marinade over it
We rub the goose from all sides;
put the bird in plastic bag, tightly tie and send to the refrigerator overnight.
Wash apples and cut into 2 parts, peel them from seeds and cut into small slices. Sprinkle apples lemon juice so they don't darken.
We take our goose out of the refrigerator, stuff it with apple filling.
Wipe the skin with a tissue so that the garlic does not burn during the baking process.
Sew the lower part of the goose tightly with a natural thread, also sew the wings or attach with toothpicks.
Line a baking sheet with foil, put the goose on it. Wrap the bird tightly on all sides in several layers of foil. Bake in an oven preheated to 220 degrees for 45 minutes, then reduce the temperature to 170 degrees and cook for about 1.5-2 hours.
The goose is arrogant not only in habits, but also in cooking: thick skin, heavy bones and a lot of fat. The meat is either not baked, or it turns out dry - you won’t chew it. And sometimes improperly cooked goose has a sickly greasy taste. This is the most high-calorie of all poultry: 320 kcal per 100 grams.
But all these problems can be avoided.
How to choose a goose
For baking in the oven, you should buy a young goose. A three-month-old will bake much faster than a six-month one, but the latter will turn out to be more fragrant and better suited for stuffing.
The age of a goose can be determined by the legs (if they are not cut off at slaughter) and the sternum. The paws of a young goose are yellow, the membranes on them are soft, and the sternum is flexible, like in. The old paws are reddish and rough, and the sternum is very hard.
Give preference to chilled poultry. If the goose is frozen, it is difficult to know if it is fresh. Goose freshness is determined in the same way as chicken. There are no spots on the skin and foreign odors, and the meat should return to its previous shape after pressing.
The weight of the goose should be selected based on the number of people you plan to feed, as well as the volume oven. A 6–7 kg carcass will be difficult to place on a baking sheet, and cooking will take more than 5 hours.
For roasting, a goose weighing 2-4 kilograms is optimal. Cooking time depends on this: 1 hour for each kilogram.
How to prepare a goose for roasting
On the shelves of shops, any bird gets already plucked and gutted. A goose bought in a supermarket can simply be washed under cold running water. But it is better to carefully examine the carcass for the remains of feathers and entrails.
A country goose or a goose bought from a farm usually requires more thorough preparation. To get rid of rough bristles and get a crispy crust as a result, take the carcass by the neck and dip in boiling water for one minute. Do the same again, but already holding the goose by the paws.
When roasting the whole goose does not need to be cut. Just need to cut excess fat on the neck, abdomen and tail. You can also cut off the extreme phalanxes of the wings, since if they are not wrapped in foil, they will burn.
How to marinate and stuff a goose
To make the goose meat really soft and tender, chefs recommend pre-marinating the meat. It can be done different ways. For example.
- Rub the carcass with salt (1 teaspoon per kilogram of weight) inside and out. If desired, you can also use Provencal herbs and other spices. Wrap cling film and refrigerate for 8-10 hours.
- Soak carcass in warm water with apple cider vinegar or lemon juice (1 teaspoon per liter). Keep the goose in this solution in a cool place for 5-6 hours.
- Rub the carcass with salt and pour white wine, cranberry juice or chokeberry. Keep 10-12 hours in the refrigerator.
If the goose is without filling, it is usually baked on a wire rack, under which a baking sheet with water is placed so that the fat dripping from the bird does not burn. If the goose is stuffed, use a deep roaster.
The goose should be stuffed immediately before being sent to the oven. Stuff the carcass about two-thirds (if stuffed too tightly, the bird will not bake well) and sew the belly with thread or stab with toothpicks.
Lots of filling options. Geese are stuffed with vegetables, berries, buckwheat porridge with mushrooms, and so on. Consider three classic recipe: with apples, prunes and oranges.
dar19.30/Depositphotos.comA great option for a festive table in the fall. In September-October, sour and sour-sweet varieties of apples ripen, and poultry is slaughtered before frosts.
Ingredients
- goose weighing 2–3 kg;
- 3 teaspoons of salt;
- dried basil and thyme - to taste;
- 1 head of garlic;
- 50 ml olive oil;
- 3 large sour apple;
- ½ lemon;
- 2 tablespoons of honey.
Cooking
Prepare the goose as described above and dry marinate. To do this, mix salt, pepper and herbs and rub the carcass well with them. After 8-10 hours, rub the goose with another mixture of pressed garlic and olive oil. Don't forget to process the bird inside. Let the goose stand under this marinade for another 30 minutes.
At this time, wash the apples, remove their core and cut into quarters. If desired, you can remove the peel. Drizzle the apples with lemon juice and stuff the goose with them. Sew the carcass with large stitches, wrap the wings with foil, and then the whole carcass.
Put the goose on a baking sheet and send it to the oven, heated to 200 ° C. You should not put the goose in a cold oven: due to the slow heating, there will be a lot of fat, and the meat will turn out dry.
Bake the goose at high temperature for an hour. Then reduce the heat to 180°C. Cook for another hour and a half. Half an hour before cooking, remove the baking sheet and carefully unfold the foil. Lubricate the carcass with the released fat and honey.
Return the baking sheet to the oven, reduce the temperature by 20 units and cook for another 25-30 minutes.
How to bake a goose with prunes
zhenskoe-opinion.ru Using a baking bag can speed up the cooking process. In a polyethylene sleeve, the goose is better soaked own juice and prunes add a sweet and sour aftertaste.
Ingredients
- goose weighing 3 kg;
- 3 tablespoons apple cider vinegar;
- 3 teaspoons of salt;
- 3 teaspoons of black ground pepper;
- 300 g pitted prunes;
- 1 tablespoon vegetable oil.
Cooking
Put the prepared carcass in large saucepan and fill with water. Add three tablespoons of apple cider vinegar and leave to marinate in the refrigerator for several hours.
Remove the goose from the marinade, pat dry with paper towels and rub with the salt and pepper mixture. Let stand 10-15 minutes.
At this time, rinse the prunes. If the berries are hard, hold them for a few minutes in hot water. Then stuff the goose with them. Sew up the carcass with threads and, so that it fits easily into the bag, tie the legs together.
Lubricate the inside of the sleeve vegetable oil. Put down the goose. Tie up the bag and make 2-3 punctures in it with a toothpick so that it does not burst during baking.
Bake for the first hour at 200°C. The next hour and a half - at 180 ° C.
How to cook Christmas goose with oranges
SergeBertasiusPhotography/Depositphotos.com Whole baked goose is the decoration of any feast. This dish will look especially impressive on New Year's table. For Christmas or New Year goose can be baked with oranges and tangerines. Also symbols of the winter holiday.
Ingredients
- goose weighing 3 kg;
- 5 large oranges;
- 3 tablespoons of soy sauce;
- 2 tablespoons of honey;
- ½ teaspoon salt;
- ½ teaspoon paprika.
Cooking
Prepare the marinade: mix the juice of one orange with soy sauce, honey, salt and paprika. You can also add ½ teaspoon of garlic powder if you like. Thoroughly rub the prepared goose carcass with this mixture and keep it in the refrigerator for 5-6 hours, and preferably all night. Do not discard any remaining marinade.
Peel the remaining oranges and cut into large pieces. Stuff a marinated goose with them. Wrap legs and wings in foil. Place the bird on a baking sheet with the rack facing down. Fill the bottom of the pan with water.
Send the goose to the oven, heated to 200 ° C. After an hour, reduce the heat to 180 ° C, turn the bird over on the breast and brush with the rest of the marinade. In this position, bake for another two hours. From time to time, you can open the oven and sprinkle the goose with honey diluted in water.
On the eve of the holidays, I offer you a classic - goose with sweet and sour filling of apples and prunes, on a pillow of onions and carrots. Brings a modern touch orange marinade and honey cognac glaze
Christmas Goose Ingredients:
Christmas goose recipe:
1. First of all, let's deal with the goose. This time I ordered a bird from our farmers, and I got a very clean, perfectly processed carcass. But this rarely happens, so if you don’t have it, arm yourself with tweezers and bring the skin to perfect condition. Next, the carcass will have a number of operations: we will chop off the neck (see point 2) and check whether the esophagus has been removed, we will cut off the wings to the first joint, and the legs to the knees. By the way, if I prefer to leave all the fat on the lamb, then the opposite principle applies to the goose: we will carefully extract all the fat found in the carcass. Then you can fry a lot of delicious things on it.
2. Let's return to the cut off neck, we will get a wonderful sausage from it. Therefore, we cut it off from the carcass carefully, trying not to damage the skin. We remove the skin from the neck with a stocking along with subcutaneous fat, and for now we put it together with the giblets in the refrigerator.
3. Actually, we can move on to the marinade. Ideally, this should be done in the morning, then right in time for dinner we will have a wonderful Christmas goose, but I didn’t have so much time, so I only had it in the marinade for 4 hours. So, mix salt, both types of pepper (pre-grind), juniper berries, finely chopped garlic and finely chopped parsley.
Thoroughly lubricate the outside and inside of our bird with this mixture. We cut oranges into 4 large pieces and send them inside the carcass. We wrap it tightly in a bag, send it to marinate for 4 hours.
4. As the time approaches, we clean our apples, cut into quarters, add prunes, tamp inside tightly, to oranges. Some housewives sew up the abdomen, but I do this only if I stuff it with something loose-falling out like rice or buckwheat.
5. Finely cut the giblets, mix them with salt and rice and stuff the “stocking” not very tightly - the minced meat will swell and can break through the skin. We sew both edges with kitchen thread, or simply tie.
6. in large pieces we cut the carrots, the onion into quarters, put them on the bottom of the bag, in which we will bake dinner.
Every Christmas to festive table The hostess strives to serve the most delicious dishes. A traditional dinner is not complete without a Christmas goose. Cooking this dish is not that difficult, but it takes a long time. But what a reward your Christmas goose will be - juicy, fragrant, appetizing!
There are many recipes for preparing the dish; a different combination of spices and a variety of fillings are used. Last year's holiday, my Christmas goose was cooked to a very affordable (basic) recipe.
Christmas goose - decoration of the festive table!
As a rule, a goose baked with apples is prepared for Christmas, fruit fillings, rice, prunes, but very tasty dish obtained with buckwheat, mushrooms, sauerkraut. Yes, and among themselves these fillings are mixed - cabbage-mushrooms, rice-mushrooms, etc.
How many calories are in this dish I try not to even count or even think, others festive dishes also high in calories. One hope for fasting days after the holidays (required!) and harmony will be preserved!
Christmas goose recipe with apples
How to cook, products: (to get 8 servings, you need a bird of about 4 kg):
- ground black pepper (or a mixture of peppers if you want the Christmas goose to be spicy) - to taste;
- salt - to your taste;
Vegetables and spices that are needed to prepare the sauce on the broth:
How to cook Christmas goose
The following actions save the fat from burning: under a baking sheet with a goose on a wire rack (or directly on the bottom of the oven), put half a liter of water (control its evaporation, check and add from time to time).
How to make Christmas Goose Sauce
You can prepare the sauce while the goose is in the oven, just in time to cook the broth for the sauce.
- In a saucepan we put the phalanxes of the wings (those that we ourselves cut off first from the carcass), spices, heart, liver (it is possible without offal). Fry the carrots and onions quickly without fat in a dry frying pan (so that a little tan appears on the vegetables), put them in a common pan, boil for 10 minutes.
- We take a few tablespoons of fat from the pan where the goose was fried, mix with flour, put on slow fire, pour a glass of alcohol. Here we also add salt, goose broth (one or two ladles, depending on how thick you want to get the sauce for the Christmas goose). Salt the sauce, stir, wait until it thickens (after boiling for 2-3 minutes), add spices.
Served on the table Christmas goose cut into portioned pieces with sauce, and the filling serves as a garnish.
Another variant of the filling for the Christmas goose
For goose carcass 3-4 kg:
For marinade:
- soy sauce - 2 tablespoons;
- honey - 1 teaspoon;
- marjoram, ground black pepper - to taste.
For filling:
- buckwheat - 200 g;
- fresh mushrooms (champignons) - 200 g;
- chicken offal (liver, hearts, stomachs) - 300 g;
- eggs - 3 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- sauerkraut - 200-300 g;
- vegetable oil for frying vegetables - 1 tablespoon (or trimmed goose fat).
We prepare the marinade - we combine all the products for it, we rub the prepared goose carcass.
Preparation of the stuffing for the Christmas goose:
Christmas goose stuffed with buckwheat and mushrooms won't be as tasty without a fragrant, unusual sweet and sour sauce.
- 100 g red wine mixed with orange juice and zest, two tablespoons of olive oil. We put on fire, as soon as the mixture boils, add 3 tablespoons of cranberries.
- After 5 minutes, the berries are completely boiled, then we grind it on a fine sieve. Add a spoonful of honey, crushed cloves (you can use other spices to taste), put on a quiet fire, boil until thick.
Delicious treats and Merry Christmas!
